Baked Lemony Chicken and Zucchini Meatballs with Feta and Herbs
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 2 zucchinis
- 1 1/2 pounds trimmed chicken breasts, cut into 1-inch cubes
- 1 1/2 pounds trimmed boneless skinless chicken thighs, cut into 1-inch cubes
- 2 tsp salt
- 3 garlic cloves, minced
- 1/4 cup fresh chopped dill
- 1/3 cup chopped green onions or scallions
- 1/2 tsp pepper
- zest from 1 lemon
- juice from 1 lemon
- 1/4 cup extra virgin olive oil
- 1/4 chup sheep’s milk feta, preferably Israeli
- 1 cup panko, I used gluten free
Instructions
- Heat oven to 400 degrees and line a large baking sheet with parchment paper
- Using a food processor, grate the zucchini
- Place the zucchini in a large mixing bowl, toss with 1 tsp of kosher salt and allow to rest while you prepare the other ingredients
- Using the large blade of your food processor, add both the white and dark meat chicken and grind until completely fine
- Squeeze the zucchini to remove any excess water, drain any remaining water from the bowl and place the zucchini back in the mixing bowl
- Add the ground chicken, minced garlic, dill and scallions, remaining salt and pepper, lemon zest and juice and extra virgin olive oil and mix with your hands until completely combined
- Add the crumbled feta and panko and gently toss until incorporated
- Use a small ice cream scoop to make equal-sized meatballs and place on your parchment lined baking sheet, about a quarter inch apart. You should hve 40 meatballs total
- Bake for 20 minutes, turn the heat up to 425 and bake again for another minute or two or the tops of the meatballs are browned
- Serve with fresh chopped herbs and marinara