Ingredients

Vegetable oil or spray (for the baking sheet)
1/2 cup panko
1 large egg, lightly beaten
1 tablespoon coarsely grated onion
1 cup packed coarsely grated zucchini (6 to 7 ounces)
2 tablespoons olive oil, plus more for garnish
1 tablespoon chopped fresh oregano, plus more for garnish
2 tablespoons chopped parsley, plus more for garnish
2 tablespoons chopped fresh mint, plus more for garnish
1 teaspoon salt, plus more for sprinkling
1/4 teaspoon red pepper flakes
1 teaspoon grated lemon zest
1 pound PERDUE® HARVESTLAND® Ground Chicken
4 ounces feta, cut into small cubes or coarsely crumbled
Freshly ground black pepper (for serving)
1 cup plain yogurt
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup finely diced Persian or English cucumber
2 tablespoons finely chopped fresh mint

Instructions

1.Preheat the broiler Brush or spray a rimmed baking sheet with oil. Set an oven rack in the upper middle position (6 to 7 inches from the broiler element) and heat the broiler.
2.Make the meatballs In a small mixing bowl using a fork, stir the panko, egg, onion, zucchini, olive oil, oregano, parsley, mint, salt, pepper, and lemon zest.
3.Cook the meatballs Broil the meatballs for 10 minutes, or until golden brown and cooked all the way through.
4.Make the yogurt sauce while the meatballs broil In a small bowl, whisk together the yogurt, lemon and salt until smooth. Stir in the cucumber and mint.
5.To serve Serve meatballs with a spoonful of yogurt sauce and couscous, rice or pasta. Sprinkle with olive oil and additional parsley, mint, oregano and black pepper to finish.

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