Meatballs may be my favorite thing to do with ground chicken. More than other meats, it lends itself to a wide variety of mix-ins. This time, I went with Greek vibes.
In a large bowl, mix 1 lb ground chicken with 1-2 grated zucchinis (use a box grater – these vary greatly in size so do two teenies or one regular), 2 finely chopped scallions, a handful of Greek seasoning, a larger handful of crumbled feta, and some salt. Form into about 14 meatballs and bake for about 18 minutes at 375. I served it with leftover rice (that had been mixed with roasted corn), pickled red onion, and tzatziki.
My beau had to work late so we didn’t eat together, but I did make sure he knew I left plenty in the fridge for him. I woke up the next morning to find that he didn’t need all the accouterments but had left a mere two meatballs for me to bring for lunch. Guess that means he was a fan.
Peaches to Apples 