Greek chicken meatballs

Cutlets and meatballs

Sometimes I wonder if I was adopted (perhaps just wishful thinking...), because, though I have no (known) Greek blood I am drawn to cooking with Mediterranean flavors. These chicken meatballs are light, delicious, and fragrant with oregano, garlic, and lemon, and softly ooze melted feta when they are cut open. Their light green color (courtesy of spinach) is also striking. Served atop a nutty whole wheat pasta (I prefer orzo, but tonight all I had was fusilli and it turned out great), this is a great, quick weeknight meal.