I tried these last night and instantly fell in love with the distinctly mediterranean flavor. I served with tzatziki sauce and orzo would be perfect with just a little bit of olive oil, salt and dill added to it. I was sort of experimenting with the meatballs last night but gotta say these were sort of perfect as is. A greek salad or my cucumber/avocado salad on the side with some warm pita would also be perfect!

This is what I did last night.

Ingredients:

1 lb. ground chicken

1 medium zucchini, I bought it pre-shredded and used it that way you can chop it up finer if you’d like in processor if you’re doing it yourself or just take about 8 oz. out of pre -shredded and throw in the processor — you don’t need to press out excess moisture — if it’s very wet just blot it out a little –mine wasn’t

1/2 cup panko breadcrumbs

1/2 cup crumbled feta

1/3 cup minced yellow onion or shallots

2 Tbsp. finely chopped fresh dill– and don’t omit because this gives it that distinct mediterranean flavor

1 tsp. lemon zest

3/4 tsp. kosher salt

3/4 tsp. garlic powder

1/2 tsp. black pepper

Extra virgin Olive Oil for frying

and rice or orzo with a side of tzatziki is perfect

Greek salad also great as well as my cucumber/avocado salad

Directions:

Combine all meatball ingredients in a large bowl, using your clean hands mix thoroughly and mash all ingredients together. I rolled app. 24 smallish meatballs.

Heat Olive Oil ( a fair amount to cover bottom and a little more ) Heat up over medium heat when oil is hot place meatballs and cook until golden brown, rotating to brown all sides to the best of your ability. App. 6-7 minutes . I did it in 2 batches. After cooking meatballs I blotted excess oil out on paper towels covered with aluminum foil till ready to eat.

Prep any of your sides — and serve! Yummy!