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

      Title: Chicken-Zucchini Meatballs With 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 Fresh mint, basil, parsley,
           - or dill; chopped, more for
           - serving
    1/4 c  Extra-virgin olive oil; more
           - for greasing & drizzling
      3 tb Lemon juice
      4 oz Feta

  Set the oven @ 425 F/218 C.

  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 ts red-pepper flakes, and 1/2 ts
  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 tb 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 tb 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
  1/4 cup extra-virgin olive oil and the remaining 1/2 ts 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.

  Recipe by Ali Slagle

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

  Uncle Dirty Dave's Archives

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