Chicken-Zucchini Meatballs With Feta
Published Aug. 3, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3large zucchini (about 1½ pounds)
- Kosher salt and black pepper
- 1large shallot, halved
- ½cup panko
- 1½teaspoons ground cumin
- 1teaspoon red-pepper flakes
- 1pound ground chicken or turkey
- 2tablespoons chopped fresh mint, basil, parsley or dill, plus more for serving
- ¼cup extra-virgin olive oil, plus more for greasing and drizzling
- 3tablespoons lemon juice (from 1 large lemon)
- 4ounces feta
Nutritional analysis per serving (4 servings)
435 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 27 grams protein; 859 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Cut 2 of the zucchini into ½-inch-thick slices. Transfer to a plate, season with salt, and set aside.
- Step 2
Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, ½ teaspoon red-pepper flakes and ½ teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
- Step 3
Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
- Step 4
Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
- Step 5
Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.
- Step 6
Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
- Step 7
Meanwhile, crumble the feta into the shallot mixture. Add the ¼ cup extra-virgin olive oil and the remaining ½ teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
- Step 8
Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.
Private Notes
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Comments
This looks to be a close reworking of Ottolenghi's Turkey Zucchini meatballs. (You can find the recipe with a Google search - made it many times and it's terrific.) He also offers a more complex yogurt sauce to accompany the meatballs. Slagle's version leaves out the scallions, but adds panko. I found with the Ottolenghi version that unless you can get the all the water out of the shredded zucchini, you need the bread crumbs to allow the meatballs to hold their shape.
Easy, healthy and tasty! Cooked this tonight and followed the recipe except that I used regular bread crumbs instead of panko and thinly sliced a full large shallot in the turkey mixture (used a smaller one for the feta drizzle). I used basil; fresh mint would go better with cumin and with feta, or fresh oregano (basil is too subtle for cumin). I cut the zucchinis in thin long slices on one sheet and roasted the meatballs in another one, I also roasted 2 tomatoes cut in half with the zucchinis.
Moist but bland. Need to amp up the seasoning. I even added some coriander in addition to the cumin and used cilantro. Used some ground almonds in place of the panko, some flax seed to get a fiber boost and an egg to bind it together.
I doubled the amount of herbs, and added lemon zest to the sauce and as a garnish to the dishes which punched up the flavor. Roasted some tiny homegrown tomatoes along with the zucchini and served it with the sauce over some pasta. Came out super.
This is a super recipe! I add the feta into the meatball mixture and it’s delish!
Made these tonight - delicious! I toned down the red pepper flakes by half and used 1/2 tsp cumin and 1 tsp oregano. Added fresh basil from the garden. Loved the feta lemon sauce, but it's a little unsightly. Has anyone tried to blend it to smooth it out?