45 minutes
Flavorful chicken and zucchini meatballs with a spicy feta drizzle, perfect for a wholesome meal.
Large Zucchini
each
to taste
to taste
each
cups
teaspoons
teaspoons
0 lb
Mint, chopped
tablespoons
Fresh Basil, chopped
tablespoons
Flat Leaf Parsley, chopped
tablespoons
Dill, chopped
tablespoons
tablespoons
0 oz
1. Prepare Zucchini
Preheat your oven to 425°F. Begin by slicing two of the zucchini into 1/2-inch-thick rounds. Sprinkle the slices with salt and set them aside on a plate. This will help draw out excess moisture, ensuring they roast beautifully later.
2. Grate Zucchini and Shallot
Grate the remaining zucchini and half of the shallot using a box grater, letting the mixture fall into a large bowl. This grated combination will add moisture and flavor evenly throughout the meatballs.
3. Mix Meatball Ingredients
In the same bowl, add the panko, ground cumin, 0.5 teaspoons of red-pepper flakes, and 0.5 teaspoons of kosher salt. Using your hands, toss everything together until well combined. Next, add the ground chicken and your choice of fresh herbs, and gently mix everything until just incorporated.
4. Form and Roast Meatballs
Form the chicken mixture into approximately 16 meatballs, using about 2 to 3 tablespoons for each one. Place the meatballs on a lightly greased baking sheet, drizzle them with a bit of olive oil, and roast them in the oven for 10 minutes.
5. Prepare Zucchini Slices
While the meatballs are roasting, pat the zucchini slices dry with a paper towel, then coat them with 1 tablespoon of olive oil and season with black pepper. Coarsely chop the remaining shallot half and mix it with the lemon juice and a pinch of salt in a small bowl.
6. Roast Meatballs and Zucchini
After the meatballs have roasted for 10 minutes, add the zucchini slices to the baking sheet. Return to the oven and bake until the meatballs are cooked through and the zucchini is golden, about 15 to 20 minutes. For extra browning, you can broil them for the last few minutes.
7. Prepare Spicy Feta Drizzle
To prepare the spicy feta drizzle, crumble the feta into the shallot and lemon juice mixture. Add the remaining 0.25 cup of extra-virgin olive oil and the remaining 0.5 teaspoons of red-pepper flakes. Stir the mixture, breaking up the feta as you go, and season with salt and pepper to taste.
8. Serve
Serve the meatballs and zucchini hot, drizzled with the spicy feta sauce and garnished with more fresh herbs. Enjoy this flavorful and wholesome dish!
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