Greek Chicken Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
100g feta cheese, crumbled
02 -
500g minced chicken
03 -
Zest and juice from 1 large lemon
04 -
1 large zucchini, shredded
05 -
2 garlic cloves, finely chopped
06 -
1/2 cup breadcrumbs
07 -
1 egg
08 -
Small handful of mixed fresh herbs (parsley, mint, dill), chopped
09 -
Generous pinch of black pepper
10 -
1/2 tsp salt
11 -
A little olive oil for brushing or spraying
→ Giant Couscous
12 -
1.5 cups water
13 -
1 cup giant couscous
14 -
1 Tbsp dill, finely chopped (5g)
15 -
1 tsp olive oil
16 -
A big pinch of salt
→ Cucumber Salad
17 -
1 red onion, thinly sliced
18 -
1 large cucumber, thinly sliced
19 -
Salt and black pepper to your liking
# Instructions:
01 -
In a mixing bowl, toss together the minced chicken, crumbled feta, shredded zucchini, lemon zest, egg, chopped garlic, breadcrumbs, salt, fresh herbs (mint, dill, parsley), and black pepper. Stir until everything’s blended evenly. Shape into roughly 12 meatballs about the size of a golf ball, then lightly coat with olive oil using a brush or spray bottle.
02 -
Set your air fryer to 205°C and let it heat up. Place the meatballs near the heat and let them cook for about 11 minutes, turning golden and slightly crisp.
03 -
Turn your oven to 220°C to preheat. Arrange the meatballs on a tray and place it on the top oven rack, close to the heat source. Let them bake for 12 to 15 minutes, until they’re browned and cooked through.
04 -
Over high heat, warm up some olive oil in a skillet. Toss in the giant couscous and stir around for about 1-2 minutes to toast it. Add the water and a pinch of salt, then let it simmer for 10-12 minutes, stirring occasionally, until the couscous is just tender. Drain if needed, stir in olive oil, chopped dill, and about 20 ml of lemon juice, then season with a bit more salt and pepper.
05 -
Combine the cucumber slices and red onion in a bowl. Drizzle about 20 ml of the remaining lemon juice over them and season with salt and pepper to taste. Give it a good mix and let it sit for later.
06 -
Scoop the giant couscous onto plates, lay the meatballs over it, and finish with the cucumber salad on the side. A quick splash of olive oil on top, and it’s ready to enjoy.
# Notes:
01 -
Leftovers stay fresh in a sealed container and make a great next-day meal.
02 -
For a flavor boost, sprinkle on a bit more fresh herb before serving.