Today was Iris’s second birthday. I’ll be posting about the cupcake portion of the event tomorrow, but tonight I wanted to share a meatball recipe with you. These have been a family favorite since before Iris came along, but she is guaranteed to gobble several of them, so with her approval I made them for birthday dinner.

The great thing about these is that you don’t have to feel guilty if you’re too lazy to cook a separate vegetable, because they’re loaded with spinach. In that respect they’re similar to potsticker filling (meat and greens ground together to make something more delicious than either alone), but the seasonings are Italian. The recipe is based on one from Lynne Rossetto Kasper’s Italian Country Table, but I’ve changed quite a few things.

At bathtime, when I was brushing Iris’s teeth, we had the following conversation. Really.

**Me:** Iris, do you have any spinach in your teeth?

**Iris:** Those meatballs tasty! Not too spinachy.

Surely your kids will agree.

**SWEET AND SOUR MEATBALLS**
Makes about 12 meatballs, serving 4

Equipment note: You’ll need a food processor and a 12-inch nonstick skillet with lid. Well-seasoned cast iron would be okay, but do not try this with a stainless-surface pan or they will stick like hell. An instant-read thermometer is also handy but not required.

This recipe doubles very well if you have a 14-cup food processor, and leftovers reheat perfectly and make great meatball sandwiches. Cook the meatballs in two batches if you double.

For the meatballs:

2 large cloves garlic, peeled
2 ounces pepperoni slices
12 ounces boneless, skinless chicken thighs
5 ounces frozen spinach, defrosted and squeezed dry
1 small onion, coarsely chopped
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
Few grinds black pepper
1 slice rustic bread, crusts removed
1 tablespoon red wine vinegar
1 ounce grated parmesan cheese
zest of 1 lemon
1 large egg

For the sauce:

1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
2 teaspoons sugar
2 tablespoons red wine vinegar
1 cup canned low-sodium chicken broth (or homemade)

1. Place the bread in a food processor and grind into crumbs. You should have about 1/2 cup. Remove to a separate large bowl.

1. Place the garlic and pepperoni in the food processor and process until very finely chopped.

2. Add the chicken, spinach, onion, cinnamon, salt, and pepper, and process until well mixed. Poke through with a fork or spoon looking for unincorporated chicken chunks, and process further until you find any. You’re not looking for a mousse texture, but pretty close. Remove to the bowl with the breadcrumbs.

3. Stir in the 1 tablespoon vinegar, cheese, lemon zest, and egg. With your hands, form into 2-inch meatballs, placing them in a single layer on a large plate. You may cover the meatballs with plastic wrap at this point and place them in the fridge for several hours.

4. Pour the olive oil into a 12-inch nonstick skillet and heat over medium-high. Add the meatballs to the pan and cook until well browned on all sides, turning carefully with tongs. Turn the heat down if they’re browning too fast. This will take about 10 minutes. Pour off or blot any excess fat.

5. Return the heat to medium-high if necessary and add the wine. Cook until nearly completely reduced. Add the sugar, vinegar, and broth, bring to a simmer, reduce heat to low, and cover. Simmer 12 to 15 minutes, turning the meatballs once, until the meatballs are firm and register between 165°F and 170°F in the center.

6. Remove the meatballs to a bowl, raise the heat to medium-high, and boil the sauce down until it’s sour, sweet, and salty enough to your taste. Pour over the meatballs and serve immediately.