Lebanese Chicken Meatballs

Ingredients

For the Meatballs:

▢ 1 medium zucchini

▢ 1 pound ground chicken white or dark meat

▢ ⅓ cup sliced scallions

▢ ⅓ cup chopped mint

▢ 3 tablespoons chopped cilantro

▢ 3 cloves garlic finely chopped

▢ 1 teaspoon ground cumin

▢ 1 teaspoon ground coriander

▢ 1 ½ teaspoon salt

▢ 2 tablespoons tahini

▢ ½-1 cup panko bread crumbs as needed

For the Salad:

▢ 3-4 heads baby romaine lettuce

▢ 4 green onions thinly sliced

▢ 1 cup cherry tomatoes halved

▢ 4 Persian cucumbers sliced

▢ ¼ cup fresh mint leaves

▢ ¼ cup fresh parsley

For the Sumac Dressing:

▢ 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes

▢ 3 tablespoons fresh lemon juice

▢ 2 tablespoons pomegranate molasses

▢ 2 small garlic cloves minced

▢ 2 teaspoons red wine vinegar

▢ ¾ cup extra-virgin olive oil

▢ Kosher salt to taste

Directions

For the Meatballs:

Grate zucchini, combine with ½ teaspoon salt and let sit for 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. If the mixture feels too wet, add a ½ cup of panko bread crumbs. Divide the mixture into balls a little bigger than a golf ball. Heat a large saute pan over medium high heat, add a few tablespoons of olive oil and then cook the balls until cooked through on all sides.

For the Salad:

In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.

Notes

Meatball variation

• 2pbs chicken

• 2 zuccs

• 4 garlics

• bunch of green onion

• 6ish tbsp parsley

• 1 tsp garlic powder

• Coriander (however much)

• tahini (however much)

• salt

Good with arugula and romaine