Chicken Zucchini Meatballs

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

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 cheese

1/3 cup minced yellow onion (or shallots)

2 Tbsp. finely chopped fresh dill (or parsley)

2 Tbsp. minced fresh jalapeño

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

Suggested for serving: cooked white rice and tzatziki (homemade or store-bought)

1 English cucumber, diced

1 large avocado, cut into chunks

2 Tbsp. chopped fresh basil, dill, or mint

1 to 2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil

Kosher salt and black pepper to taste

Directions

Combine all meatballs ingredients (ground chicken through black pepper) in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs. (If the meatballs are sticking while rolling, moisten your hands with a little water or olive oil.)

Heat 1 to 2 Tbsp. 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 8 minutes. Transfer to a plate and repeat with second batch, adding more oil as needed.

Meanwhile, prepare Cucumber-Avocado Salad by combining all ingredients in a large bowl; mix well.

Serve meatballs over white rice with Cucumber-Avocado Salad and a big scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.

Nutrition

• Serving Size: 6 meatballs (without ric
• Calories: 307 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Sodium: 780 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 26.5 g