Chicken Zucchini Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1 medium zucchini, shredded
02 -
1 lb ground chicken
03 -
1/3 cup finely chopped yellow onion
04 -
1/2 cup panko crumbs
05 -
1/2 teaspoon ground black pepper
06 -
1 teaspoon grated lemon peel
07 -
2 tablespoons minced jalapeño (fresh)
08 -
1/2 cup feta, crumbled
09 -
2 tablespoons finely chopped fresh dill
10 -
3/4 teaspoon coarse salt
11 -
3/4 teaspoon garlic powder
12 -
Some olive oil for cooking
→ Cucumber-Avocado Salad
13 -
1 big avocado, cubed
14 -
1 diced English cucumber
15 -
Black pepper and kosher salt (to taste)
16 -
2 tablespoons basil, dill, or mint (fresh)
17 -
2 tablespoons olive oil
18 -
About 1-2 tablespoons fresh lemon juice
→ For Serving
19 -
Tzatziki sauce
20 -
White rice (already cooked)
# Instructions:
01 -
In a large bowl, combine chicken, zucchini, breadcrumbs, feta, onion, herbs, and spices. Roll into 24 small meatballs.
02 -
Warm up olive oil in a pan over medium heat. Brown the meatballs in batches, turning until all sides are golden—about 6-8 minutes.
03 -
Toss avocado, cucumber, lemon juice, olive oil, salt, pepper, and herbs together in a mixing bowl.
04 -
Place the meatballs on a plate with rice, cucumber-avocado salad, and a dollop of tzatziki. Add a drizzle of olive oil and a sprinkle of fresh dill if you'd like.
# Notes:
01 -
You can bake them in the oven at 425°F for about 10-15 minutes.
02 -
Try air frying at 400°F for 12-14 minutes.
03 -
Make the mixture ahead and chill it for up to 24 hours before cooking.
04 -
Keep them frozen for as long as 3 months.