Chicken Zucchini Meatballs
Serves 4 to 5 (24 mini meatballs)
Juicy mini chicken meatballs with zucchini, feta and jalapeño, served with rice, tzatziki and a cucumber-avocado salad.
| 450 g ground chicken | Mix by hand, roll 24 mini meatballs | Brown in batches, 6-8 min per batch | Serve over rice with salad & tzatziki |
| 1 medium zucchini, grated on a box grater (no need to press out moisture) | |||
| 30 g panko breadcrumbs | |||
| 75 g crumbled feta cheese | |||
| 50 g minced yellow onion (or shallots) | |||
| 2 tablespoons finely chopped fresh dill (or parsley) | |||
| 2 tablespoons 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 (1 to 2 tablespoons, more as needed) | |||
| 1 English cucumber, diced | Combine salad ingredients, mix well | ||
| 1 large avocado, cut into chunks | |||
| 2 tablespoons chopped fresh basil, dill, or mint | |||
| 1 to 2 tablespoons fresh lemon juice | |||
| 2 tablespoons extra-virgin olive oil | |||
| Kosher salt and black pepper, to taste | |||
| Cooked white rice and tzatziki, for serving |
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