Chicken-Zucchini Meatballs with Feta

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Serves 3

Cook this

Ingredients

• 510 g zucchini (sliced 1 cm thick; Zucchini; for grating)
• 2 g salt (Salz)
• 1 shallot (halved; Schalotte)
• 22 g panko bread crumbs (Panko-Paniermehl)
• 2 g cumin (Kreuzkümmel)
• 2 g red-pepper flakes (Chiliflocken)
• 340 g ground chicken (or ground turkey; Hähnchenhackfleisch)
• 10 g mint (fresh, chopped; or basil, parsley, dill; Minze; for serving)
• 65 ml olive oil (for greasing and drizzling; Olivenöl)
• black pepper (schwarzer Pfeffer)
• 1 lemon (about 30 ml juice; Zitrone)
• 85 g feta (Feta)

Steps

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. 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.
8. Serve the meatballs and zucchini with a drizzle of the feta sauce and a scattering of mint (5 g).