Greek Inspired Meatballs with a Tomato and Olive Salad

Greek Inspired Meatballs with a Tomato and Olive Salad

• 1/2 onion, minced

• 1 zucchini, shredded

• 1 lb ground chicken or turkey

• 1/2 cup feta cheese, divide

• 1/2 cup panko breadcrumbs

• kosher salt

• 2 cups cherry tomatoes, cut in half

• 1/4 cup kalamata olives, pitted and cut in half

• 1/2 cup plain greek yogurt

• Zest of 1 lemon

• Serve over quinoa or couscous

In a saute pan over medium heat add the onions and olive oil and cook until onions are super soft.

Add the onions to a bowl along with the zucchini, chicken, 1/4 cup feta cheese, panko, and pinch of salt.

Mix well.

Using a small scoop, scoop out meatball mixture and roll into an even bowl. Place on a sheet tray and refrigerate for at least 30 minutes. (This helps the panko absorb any excess liquid)

In a small bowl toss the tomatoes and olive with a little olive oil and set aside.

In another small bowl combine the remaining feta with the yogurt and lemon zest. Taste for salt and pepper. Fold in chopped mint.

Cook the meatballs for 11 - 13 minutes over low heat in a large sauté pan with a little olive oil turning frequently until a meat thermometer reaches 165°F.

Serve the meatballs over a large helping of couscouse alongside the tomato salad and a dollop of the feta yogurt.

Makes about 3 to 4 servings.