Name: Chicken-Zucchini Meatballs with Rice, Cucumber, Tomato & Feta Yogurt
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 ½ (113 g) pkgs crumbled feta cheese; 3 eggs; 1 ½ English cucumbers; 1 small pkg fresh mint; 1 ½ small pkgs grape tomatoes; 0.68 kg ground chicken; 1 ½ cups jasmine rice; ¾ cup plain Greek yogurt; 12 sun-dried tomatoes, oil-packed; 3 medium zucchini squash; basil, dried; black pepper; extra virgin olive oil; garlic powder; panko bread crumbs; salt

Chicken-Zucchini Meatballs with Rice, Cucumber, Tomato & Feta YogurtChicken-Zucchini Meatballs with Rice, Cucumber, Tomato & Feta Yogurt — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 ½ (113 g) pkgs crumbled feta cheese

3 eggs

1 ½ English cucumbers

1 small pkg fresh mint

1 ½ small pkgs grape tomatoes

0.68 kg ground chicken

1 ½ cups jasmine rice

¾ cup plain Greek yogurt

12 sun-dried tomatoes, oil-packed

3 medium zucchini squash

basil, dried

black pepper

extra virgin olive oil

garlic powder

panko bread crumbs

salt

Instructions

Preheat oven to 230°C (450°F). Coat two large baking sheet pans with a thin layer of oil.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, trim and coarsely grate zucchini. Transfer to a colander, then sprinkle with salt and toss to coat. Place the colander in a bowl to catch excess liquid and set aside.

Roughly chop sun-dried tomatoes. Place in a large bowl along with chicken, eggs, bread crumbs, and spices.

Use paper towels or a clean cloth to squeeze excess moisture out of the grated zucchini. Add to the bowl with the chicken and mix with your hands until well combined. Using a scant ¼-cup measure, form the chicken mixture into meatballs. Divide between the baking sheets.

Place meatballs in the oven (it doesn't have to be fully heated) and bake until golden and cooked through, about 20 minutes. Remove from oven.

Meanwhile, pick mint leaves off the stems; discard stems and mince the leaves. Place in a small bowl along with feta, yogurt, water, and spices. Stir to combine the feta sauce and set aside.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Place on a plate.

Halve grape tomatoes. Add to the plate with the cucumber.

To serve, divide rice and meatballs between bowls. Top with cucumber and tomato, then drizzle with feta sauce. Enjoy!

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