These Chicken Zucchini Meatballs with feta are a nutritious twist on the classic, packed with lean protein and extra vegetables for added fiber and nutrients. The grated zucchini keeps the meatballs incredibly moist and flavorful while boosting their nutritional value. Ready in just 30 minutes and served with a fresh cucumber-avocado salad, tzatziki and rice, this speedy, delicious dinner will become a weeknight favorite.
Servings: 4 to 5
Ingredients
- 1 lb. ground chicken
- 1 medium zucchini, grated on a box grater (no need to press out excess moisture)
- 1/2 cup panko breadcrumbs
- 1/2 cup crumbled feta cheese
- 1/3 cup minced yellow onion (or shallots)
- 2 Tbsp. finely chopped fresh dill (or parsley)
- 2 Tbsp. 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
Cucumber-Avocado Salad (optional)
- 1 English cucumber, diced
- 1 large avocado, cut into chunks
- 2 Tbsp. chopped fresh basil, dill, or mint
- 1 to 2 Tbsp. fresh lemon juice
- 2 Tbsp. extra-virgin olive oil
- Kosher salt and black pepper to taste
Inspired by Jamie Vespa MS, RD