Zucchini-Feta Chicken Meatballs Bowls by @dishingouthealth
This meal was an instant hit and a great use of end-of-summer zucchini. Packed with bright, zesty flavors, and ready in right around 30 minutes.
Zucchini-Feta Chicken Meatballs Bowls SERVES 4
1 lb. ground chicken 1 medium zucchini, grated on a box grater (no need to press out excess moisture) 1/2 cup panko breadcrumbs 1/2 cup crumbled feta 1/3 cup minced yellow onion or shallots 2 Tbsp. finely chopped fresh dill (or parsley) 2 Tbsp. minced fresh jalapeño (optional) 1 tsp. lemon zest 3/4 tsp. kosher salt 3/4 tsp. garlic powder 1/2 tsp. black pepper Extra-virgin olive oil for cooking For serving: cooked white rice and tzatziki
Cucumber-Avocado Salad 1 English cucumber, diced 1 large avocado, cut into chunks 2 Tbsp. chopped fresh basil 1 to 2 Tbsp. fresh lemon juice 2 Tbsp. extra-virgin olive oil Kosher salt and black pepper to taste
1. Combine all meatballs ingredients in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs. 2. Heat a good glug of olive oil in a large skillet over medium heat. Add half of meatballs and cook until golden, rotating to brown all sides, about 6 to 7 minutes. Transfer to a plate and repeat with second batch. 3. Meanwhile, prepare Cucumber-Avocado Salad by combining all ingredients in a large bowl; mix well. 4. Serve meatballs over white rice with Cucumber-Avocado Salad and a scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.
