Zesty Greek Chicken Balls (Print Version)
# Ingredients:
→ For the Meatballs
01 -
500g chicken mince, fresh
02 -
100g feta cheese, broken into chunks
03 -
1 big zucchini, grated
04 -
1 ripe lemon, zest and juice
05 -
1 egg
06 -
2 garlic cloves, chopped tiny
07 -
1/2 cup toasted breadcrumbs
08 -
1/2 teaspoon salt flakes
09 -
20g fresh herb mix (parsley, dill, mint), chopped coarsely
10 -
Good shake of black pepper
11 -
Olive oil for brushing over top
→ For the Giant Couscous
12 -
1 cup big pearl couscous
13 -
1.5 cups water
14 -
Salt flakes, as needed
15 -
5g dill, snipped finely
16 -
1 teaspoon olive oil
→ For the Cucumber Salad
17 -
1 big cucumber, cut into thin rounds
18 -
1 red onion, sliced thin
19 -
Salt and black pepper, as needed
# Instructions:
01 -
Grab a big bowl and throw in your chicken mince, broken feta bits, grated zucchini, lemon zest, egg, chopped garlic, breadcrumbs, salt, and your tasty herb combo. Just mix it all up enough to blend things - don't work it too much or you'll end up with tough meatballs.
02 -
Use your hands to roll out 12 meatballs about the size of golf balls. Brush a bit of olive oil all over them so they'll get nice and brown when cooking.
03 -
If you've got an air fryer, heat it to 205°C and cook for 11 minutes near where the heat comes from to get them nice and brown. Using an oven instead? Heat it to 220°C and cook on the top rack for 12-15 minutes until they're brown and done inside.
04 -
First, brown your couscous in a bit of oil over high heat for a minute or two. Pour in the water with some salt, and let it bubble away for 10-12 minutes until it's got a bit of bite left. Pour off any extra water, mix in the oil and dill, and season how you like. Finish with a good squeeze of lemon juice (about 20ml).
05 -
Put your cucumber and onion slices in a bowl. Splash with the rest of your lemon juice, add salt and pepper, and mix it up. This adds a nice crunch next to the warm stuff.
06 -
Scoop some couscous onto each plate, put the hot meatballs on top, and add the cucumber mix on the side. Drizzle a bit more olive oil over everything and eat while it's hot.
# Notes:
01 -
This tasty Greek meal mixes juicy protein with bright herbs and zingy lemon flavors. You can make extra for tomorrow's lunch box too - it tastes just as good cold the next day.