Zucchini Chicken Balls (Print Version)
# Ingredients:
→ Meatballs
01 -
1 pound ground chicken
02 -
1/2 cup feta, crumbled
03 -
1/2 teaspoon ground black pepper
04 -
1 medium zucchini, shredded
05 -
1/2 cup plain panko crumbs
06 -
3/4 teaspoon crushed garlic powder
07 -
3/4 teaspoon sea salt
08 -
2 teaspoons lemon peel, finely grated
09 -
2 tablespoons finely chopped dill
10 -
1/3 cup minced onion, yellow
11 -
2 tablespoons diced jalapeño, fresh
12 -
Olive oil for pan-frying
→ Cucumber-Avocado Salad
13 -
1 ripe avocado, chunked
14 -
A pinch of black pepper and kosher salt
15 -
2 tablespoons olive oil, extra virgin
16 -
1-2 tablespoons fresh lemon juice
17 -
1 diced English cucumber
18 -
Fresh basil, dill, or mint (pick 2 tablespoons worth)
→ For Serving
19 -
Tzatziki sauce for topping
20 -
Steamed white rice
# Instructions:
01 -
In a bowl, toss together the chicken, zucchini, breadcrumbs, feta, onion, lemon zest, jalapeño, dill, salt, pepper, and garlic powder. Shape into 24 small-sized meatballs.
02 -
On medium heat, warm some oil in a pan. Cook the meatballs in steps, turning them to brown every side, for about 6–8 minutes.
03 -
In a large mixing bowl, gently mix together cucumber, avocado, herbs, lemon juice, olive oil, salt, and pepper.
04 -
Dish out the rice, stack the meatballs on top, and add the salad on the side. Finish with tzatziki and a little drizzle of olive oil.
# Notes:
01 -
Try baking it at 425 degrees Fahrenheit for 10–15 minutes.
02 -
You can air fry at 400 degrees Fahrenheit for around 12–14 minutes.
03 -
Make ahead by storing the mixture in the fridge for up to a day.
04 -
Freeze for as long as three months.