Zucchini-Feta Chicken Meatball Bowls

食材

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

步驟

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.

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.

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 scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.

筆記

Used vegan Trader Joe’s tzatziki. First made August 2024, from Dishing Out Health.