Subj : 100 Easy Dinners - 16
To   : All
From : Dave Drum
Date : Wed Nov 27 2024 09:03 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken-Zucchini Meatballs w/Feta
Categories: Squash, Poultry, Cheese, Herbs, Breads
     Yield: 4 servings

     3 lg Zucchini (1 1/2 lb)
          Salt & black pepper
     1 lg Shallot; halved
   1/2 c  Panko
 1 1/2 ts Ground cumin
     1 ts Red-pepper flakes
     1 lb Ground chicken or turkey
     2 tb Chopped fresh mint, basil,
          - parsley or dill; more for
          - serving
   1/4 c  Extra-virgin olive oil; more
          - for greasing & drizzling
     3 tb Lemon juice
     4 oz Feta

 Set the oven @ 425ºF/218ºC.

 Cut 2 of the zucchini in 1/2" thick slices. Transfer to
 a plate, season with salt, and set aside.

 Working over a large bowl, using the large holes of a
 box grater, grate the remaining zucchini. Grate 1
 shallot half into the bowl as well. Add the panko,
 cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon
 salt, and use your hands to toss until combined. Add the
 chicken and herbs and toss gently until combined.

 Lightly grease a baking sheet. With wet hands, form the
 chicken mixture into 16 meatballs (around 2 to 3
 tablespoons each) and place them on one side of the
 baking sheet. Drizzle with olive oil and roast for 10
 minutes.

 Meanwhile, pat the sliced zucchini dry, then lightly
 coat with about 1 tablespoon olive oil. Season with
 pepper.

 Coarsely chop the remaining shallot half and transfer to
 a small bowl. Add the lemon juice, season with salt, and
 stir to combine.

 Add the sliced zucchini to the other half of the baking
 sheet, moving the meatballs over, if necessary. Bake
 until the meatballs are cooked through and the zucchini
 is golden on the underside, another 15 to 20 minutes.
 For more browned meatballs, broil for a few minutes, if
 desired.

 Meanwhile, crumble the feta into the shallot mixture.
 Add the ¼ cup extra-virgin olive oil and the remaining
 1/2 teaspoon red-pepper flakes. Stir, breaking up the
 feta a bit, and season to taste with salt and pepper.

 Eat the meatballs and zucchini with a drizzle of the
 feta sauce and more fresh herbs.

 By: Ali Slagle

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... As I said before, I never repeat myself.
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