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Chicken Meatballs with Avocado and Feta Salad

This chicken meatball and feta salad can be served alone (keeping it low carb) or served over rice with additional veggies. See batch cooking instructions in blog post if oyu'd like to make the most of this recipe!

Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 3 servings

Ingredients

For the Meatballs:

  • 3 tablespoons fresh dill (divided), chopped
  • 2 tablespoons fresh mint, chopped finely
  • 2 tablespoons red onion, finely chopped
  • 2 cloves garlic, peeled and finely minced (or grated with microplane)
  • 1/2 teaspoon lemon zest
  • 1 pound ground chicken
  • 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, to taste
  • 1/4 teaspoon dried cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1-2 tablespoons extra virgin olive oil (for cooking)

For The Salad:

  • 1 large, ripe avocado
  • 1/3 cup crumbled feta cheese
  • 1/2 a lemon, juiced
  • 1 tablespoon chives, chopped
  • sea salt and black pepper to taste

Additional ingredients if desired:

  • serve over rice, add sliced Persian cucumber and cherry tomatoes

Instructions

If you are serving over rice, start cooking rice to package instructions now.

For Meatballs:

  1. Chop fresh dill, mint, chives and onion, and garlic, set aside. Zest lemon, set aside.

  2. Place ground chicken in a bowl, add 2 Tablespoons dill (saving the rest for avocado salad), add mint, red onion, lemon zest, sea salt, pepper, cumin, oregano, red pepper flakes, and garlic. Use hands to mix really well. When all ingredients are well incorporated, using wet hands form mxture into 1 1/2' inch meatballs (you should get 15-16 meatballs) Set meatballs on a plate.

  3. Heat a large skillet on the cooktop on medium heat. Allow pan a couple of minutes to get really hot, add olive oil, generously covering the bottom of the pan. When oil is hot, add meatballs to pan with a little space between each. Cook three minutes a side, turning when meat is golden. Chicken meatballs can dry out so be sure not to overcook. They usually takes 8-10 minutes to cook through.

  4. While meatballs cook, make avocado and feta salad.

  5. Juice one half of the lemon. Place avocado, feta, lemon juice, remaining dill and chives in a bowl. Stir. Sprinkle with sea salt and pepper.

  6. If using, slice Persian cucumber and tomatoes.

Plating:

  1. If serving alone, place meatballs and avocado salad on a plate. If making a rice bowl, add rice to bowl, add meatballs and salad, garnish with tomatoes and cucumber.