Chicken Zucchini Meatballs (Print Version)

# Ingredients:

→ Meatballs

01 - 1 lb ground chicken
02 - 1 medium zucchini, grated
03 - 1/2 cup panko breadcrumbs
04 - 1/2 cup crumbled feta cheese
05 - 1/3 cup minced yellow onion
06 - 2 tablespoons fresh dill, finely chopped
07 - 2 tablespoons minced fresh jalapeño
08 - 1 teaspoon lemon zest
09 - 3/4 teaspoon kosher salt
10 - 3/4 teaspoon garlic powder
11 - 1/2 teaspoon black pepper
12 - Extra-virgin olive oil for cooking

→ Cucumber-Avocado Salad

13 - 1 English cucumber, diced
14 - 1 large avocado, cut into chunks
15 - 2 tablespoons fresh basil, dill, or mint
16 - 1-2 tablespoons fresh lemon juice
17 - 2 tablespoons extra-virgin olive oil
18 - Kosher salt and black pepper to taste

→ For Serving

19 - Cooked white rice
20 - Tzatziki sauce

# Instructions:

01 - Mix ground chicken, grated zucchini, breadcrumbs, feta, onion, herbs, and seasonings. Form into 24 mini meatballs.
02 - Heat olive oil in skillet over medium heat. Cook meatballs in batches until golden brown, 6-8 minutes, rotating to cook all sides.
03 - Combine cucumber, avocado, herbs, lemon juice, olive oil, salt and pepper in bowl.
04 - Serve meatballs over rice with cucumber-avocado salad and tzatziki. Drizzle with olive oil and garnish with dill if desired.

# Notes:

01 - Can be baked at 425°F for 10-15 minutes
02 - Can be air fried at 400°F for 12-14 minutes
03 - Can be made ahead and refrigerated up to 24 hours before cooking
04 - Freezes well for up to 3 months

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