Abrahms' Family Recipes Chicken-Zucchini Meatballs with Feta Meal plan
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Chicken-Zucchini Meatballs with Feta

  1. Preheat the oven to 220°C. Cut zucchini 340 g into rounds, spread them on a plate, and sprinkle with salt. Set aside.
  2. Working over a large bowl, grate zucchini 170 g on the large holes of a box grater. Grate one half of the shallot 1 into the bowl too. Add panko bread crumbs 22 g, cumin 2 g, red-pepper flakes 1 g, and salt 2 g, and toss together with your hands. Add ground chicken 340 g and mint 5 g and mix gently until just combined.
  3. Use a little of the olive oil 10 ml to grease a sheet pan. With wet hands, roll the mixture into 12 meatballs (about 2 heaped spoonfuls each) and arrange them on one half of the pan. Drizzle with the rest of that oil and roast for ⏲ 10 minutes.
  4. While they roast, pat the zucchini slices dry, toss them with olive oil 10 ml, and season with black pepper.
  5. Finely chop the other shallot half and put it in a small bowl. Add the juice of lemon 1 and a pinch of salt, and stir.
  6. Nudge the meatballs over if needed and lay the zucchini slices on the free half of the pan. Roast another ⏲ 15–20 minutes, until the meatballs are cooked through and the zucchini is golden underneath. For more colour, switch to the grill setting for the last ⏲ 2–3 minutes.
  7. For the last ⏲ 5 minutes of roasting, put pita bread 3 directly on the free oven rack to warm through. Cut into halves or wedges.
  8. Meanwhile, crumble feta 85 g into the shallot-lemon mixture. Stir in olive oil 45 ml and red-pepper flakes 1 g, breaking up the feta a little. Season to taste with salt and black pepper.
  9. Serve the meatballs and zucchini with the warm pita, a drizzle of the feta sauce, and a scattering of mint 5 g. Stuffing the pita with meatballs, zucchini and sauce works well.

Serves 3