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Thaw the spinach and squeeze out any excess moisture. In a large pan over medium-high heat, heat the oil. Saute the chopped onion until they are nicely caramelized, about 5 minutes. Reduce the heat to medium, add the spinach and minced garlic and cook for another 2 minutes. Season with salt and pepper. Let cool for a couple of minutes. Stir together the mix with the ground beef, chopped feta, dill and egg. Form balls, using about 1 tablespoon or 17 g each. I like to use a tablespoon measure for this and press in the meatball mix to start shaping it. Then I finish by rolling it in my hand briefly. Lay the meatballs on a baking tray lined with parchment paper. Bake for about 10 minutes, then flip them over and bake for another 5 minutes. You may want to test one meatball to check whether they are done. Enjoy warm or cold! One serving is sufficient as a main, for example served with a side of salad and tzatziki. It's also a great topping for pasta with tomato sauce, or a salad. Or serve it as an appetizer, for example as finger food by inserting a toothpicks into each meatball. # Meal Prep Tip You can store the meatballs in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven, or enjoy at room temperature.
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