Description
This recipe for herby Greek chicken meatballs is a perfect example of a quick, delicious, and nutritious weekday meal. Make it in advance for those busy nights and enjoy the leftovers for lunch.
Ingredients
Units
For the Meatballs:
- 500g chicken mince
- 100g feta, crumbled
- 1 large zucchini, grated
- 1 large lemon (zested and juiced)
- 1 egg
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 20g fresh mixed herbs (dill, mint, parsley), chopped
- Large pinch of black pepper
- Olive oil for brushing or spritzing
For the Giant Couscous:
- 1 cup giant couscous
- 1.5 cups water
- Big pinch of salt
- 5g (1 Tbsp) chopped dill
- 1 tsp olive oil
- Small handful of dill, chopped
For the Cucumber Salad:
- 1 large cucumber, thinly sliced
- 1 red onion, thinly sliced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chicken mince, crumbled feta, grated zucchini, lemon zest, egg, minced garlic, breadcrumbs, salt, chopped herbs (dill, mint, parsley), and black pepper.
- Mix well until all ingredients are evenly incorporated.
- Roll the mixture into 12 golf ball-sized meatballs. Brush or spritz the meatballs with olive oil.
- Cook the Meatballs:
In the Air Fryer: Preheat to 205°C. Place the meatballs close to the heating element and cook for 11 minutes, ensuring they get a nice caramelisation.
In the Oven: Preheat to 220°C. Place the meatballs on a baking tray in the top third of the oven (close to the heating element) and bake for 12-15 minutes until golden brown and cooked through. - Prepare the Giant Couscous: Heat a drizzle of olive oil in a pan over high heat. Add the giant couscous and lightly fry for 1-2 mins until lightly golden.
- Pour in the water and add a pinch of salt. Cook for 10-12 minutes until the couscous is al dente.
- Once cooked, drain any excess water. Stir in 1 tsp of olive oil and chopped dill, and season with salt and pepper to taste.
- Cut the zested lemon in half and squeeze in roughly 20 ml of juice, stirring to combine.
- Place the thinly sliced cucumber and red onion in a bowl.
- Squeeze over the remaining lemon juice (about 20 ml).
- Season with salt and pepper to taste and set aside.
- Divide the giant couscous between four serving plates.
- Top each plate with a few meatballs and a portion of the cucumber salad.
- Drizzle the plate with olive oil and serve immediately.
- Prep Time: 10-15 min
- Cook Time: 20 min
- Category: Mains
- Method: Air fryer or Oven
- Cuisine: Greek