Chicken-Zucchini Meatballs with Feta
Comparing v1 → v1-1 · Back to recipe · History
11
22 title: Chicken-Zucchini Meatballs with Feta
33 servings: 3
4-changelog: Initial version. Converted from NYT Cooking (Ali Slagle), scaled from 4 to 3 servings, metric units. Untested in kitchen. About 540 kcal per portion (no starch included).
4+changelog: Added pita bread as the starch, warmed on the free oven rack for the last 5 minutes. About 790 kcal per adult portion with 1 pita.
55 made: false
66
77
88 Preheat the #oven{} to 220°C. Cut @zucchini{340%g}(sliced 1 cm thick; Zucchini) into rounds, spread them on a plate, and sprinkle with @salt{}(Salz). Set aside.
99
1010 Working over a large #bowl{}, grate @zucchini{170%g}(for grating) on the large holes of a #box grater{}. Grate one half of the @shallot{1}(halved; Schalotte) into the bowl too. Add @panko bread crumbs{22%g}(Panko-Paniermehl), @cumin{2%g}(Kreuzkümmel), @red-pepper flakes{1%g}(Chiliflocken), and @salt{2%g}, and toss together with your hands. Add @ground chicken{340%g}(or ground turkey; Hähnchenhackfleisch) and @mint{5%g}(fresh, chopped; or basil, parsley, dill; Minze) and mix gently until just combined.
1111
1212 Use a little of the @olive oil{10%ml}(for greasing and drizzling; Olivenöl) 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}.
1313
1414 While they roast, pat the zucchini slices dry, toss them with @olive oil{10%ml}, and season with @black pepper{}(schwarzer Pfeffer).
1515
1616 Finely chop the other shallot half and put it in a small #bowl{}. Add the juice of @lemon{1}(about 30 ml juice; Zitrone) and a pinch of @salt{}, and stir.
1717
1818 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}.
1919
20+For the last ~{5%minutes} of roasting, put @pita bread{3}(or flatbread; Pitabrot) directly on the free oven rack to warm through. Cut into halves or wedges.
21+
2022 Meanwhile, crumble @feta{85%g}(Feta) 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{}.
2123
22-Serve the meatballs and zucchini with a drizzle of the feta sauce and a scattering of @mint{5%g}(for serving).
24+Serve the meatballs and zucchini with the warm pita, a drizzle of the feta sauce, and a scattering of @mint{5%g}(for serving). Stuffing the pita with meatballs, zucchini and sauce works well.
2325
2426 -- Source: NYT Cooking, Ali Slagle (2020). Original serves 4; scaled to 75%.
25--- The original suggests stirring chickpeas into the feta sauce, or toasting bread or pita on the free oven rack, for a starch.
27+-- Pita: 1 per adult, half to one for Cozy. Wholewheat pita (Vollkorn-Pita) fits the DGE circle best if Rewe has it.
28+-- If using the grill setting at the end, take the pita out first so it doesn't burn.
2629 -- Grill setting = "Grill" on German ovens (top heat element).
2730 -- Rewe Hähnchenhack usually comes in 400 g packs; using the whole pack is fine.