How to-

-Firstly dice your defrosted spinach until it’s a fine consistency and add to a bowl along with the chicken mince, oregano, garlic powder, black pepper, breadcrumbs and egg.

-Mix well to combine then crumble in 2/3’s of the feta cheese and mix again.

-Roll the balls into 20 equal sized balls, for sizing divide the mixture into 4 then each section into 5.

-Add to a baking tray and spray with oil and roast for 22-25 minutes at 190°c.

-Whilst the meatballs are baking, make your tomato sauce adding the olive oil to a pan on medium heat add your sliced garlic cloves and simmer lightly to infuse the oil, add the oregano and basil leaves once the garlic is lightly golden, allow the herbs to simmer for a minute then stop that cooking by adding the passata and chopped tomatoes.

-Add the salt, sugar and vinegar and simmer the sauce on a low heat.

-Add your pasta to hot salted water to boil until cooked then drain, reserving one ladle of pasta water and add the sauce to the pasta.

-Add the meatballs to the pasta and sauce and crumble over the remaining feta cheese.

-Serve!