Subj : 100 Easy Dinners - 16
To   : All
From : Dave Drum
Date : Wed Nov 27 2024 20:59:00

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
 
MMMMM

.... As I said before, I never repeat myself.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.