Chicken Zucchini Meatballs

1 pound ground chicken
1 medium zucchini, grated on a box grater (no need to press out excess moisture)
1/2 cup panko breadcrumbs
1/2 cup crumbled feta cheese
1/3 cup minced yellow onion
2 tablespoons finely chopped fresh dill (or parsley)
2 tablespoons minced fresh jalapeño
1 teaspoon lemon zest
3/4 teaspoon kosher salt
3/4 teaspoon garlic powder
1/2 teaspoon black pepper

Extra-virgin olive oil for cooking
 
Cucumber-Avocado Salad
1 English cucumber, diced
1 large avocado, cut into chunks
2 tablespoon chopped fresh basil, dill, or mint
1 to 2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper to taste

White rice and tzatziki for serving 

 
Combine all meatball ingredients (ground chicken through black pepper) in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs. (If the meatballs are sticking while rolling, moisten your hands with a little water or olive oil.)
 
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add half of meatballs and cook until golden, rotating to brown all sides, about 6 to 8 minutes. Transfer to a plate and repeat with second batch, adding more oil as needed.
 
Meanwhile, prepare Cucumber-Avocado Salad by combining all ingredients in a large bowl; mix well.
 
Serve meatballs over white rice with Cucumber-Avocado Salad and a big scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.
 
Alternatives:
To bake the meatballs, place on a greased baking sheet and bake at 425°F for 10 to 15 minutes.
 
To air fry the meatballs, lightly coat meatballs and tray with cooking spray, and air fry at 400ºF for 12 to 14 minutes.
 
You can mix the meatball mixture and form it into balls up to 24 hours in advance. Just keep covered and refrigerated until ready to bake.
 
Serves 4.
 
From Dishing Out Health blog