Ingredients:

2 organic chicken breasts
1 bunch of sage
2 tbsp dried oregano
½ bag of frozen spinach, defrosted
1 cup rice crumbs
4 cloves of garlic, shredded
1 shallot, diced fine
1 egg
juice of one lemon
rapeseed oil
salt and pepper

Preheat oven to 225 C. Take a food processor and put your chicken breasts in to puree. Take a large bowl and add all of the remaining ingredients. Mix well with your hand until combined. Set aside to rest for about ten minutes. Then form into walnut sized meat balls. Line a baking tray with foil or parchment and grease lightly with rapeseed oil. Place your balls on the tray and roll around into the oil. Place into the oven until golden and cooked through. This will depend on the size of your meatballs, but should be about five minutes, and just going brown on top. Add to your favorite pasta with tomato sauce or pesto of choice.