• 100 Easy Dinners - 16

    From Dave Drum@1:18/200 to All on Wed Nov 27 21:04:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken-Zucchini Meatballs w/Feta
    Categories: Squash, Poultry, Cheese, Herbs, Breads
    Yield: 4 servings

    3 lg Zucchini (1 1/2 lb)
    Salt & black pepper
    1 lg Shallot; halved
    1/2 c Panko
    1 1/2 ts Ground cumin
    1 ts Red-pepper flakes
    1 lb Ground chicken or turkey
    2 tb Chopped fresh mint, basil,
    - parsley or dill; more for
    - serving
    1/4 c Extra-virgin olive oil; more
    - for greasing & drizzling
    3 tb Lemon juice
    4 oz Feta

    Set the oven @ 425┬║F/218┬║C.

    Cut 2 of the zucchini in 1/2" thick slices. Transfer to
    a plate, season with salt, and set aside.

    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, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon
    salt, and use your hands to toss until combined. Add the
    chicken and herbs and toss gently until combined.

    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.

    Meanwhile, pat the sliced zucchini dry, then lightly
    coat with about 1 tablespoon olive oil. Season with
    pepper.

    Coarsely chop the remaining shallot half and transfer to
    a small bowl. Add the lemon juice, season with salt, and
    stir to combine.

    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.

    Meanwhile, crumble the feta into the shallot mixture.
    Add the ┬╝ cup extra-virgin olive oil and the remaining
    1/2 teaspoon red-pepper flakes. Stir, breaking up the
    feta a bit, and season to taste with salt and pepper.

    Eat the meatballs and zucchini with a drizzle of the
    feta sauce and more fresh herbs.

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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