Description
These Garden Glory Chicken Meatballs are juicy, herby bites of sunshine — made with zucchini, lemon, and feta, then air-fried or oven-baked to golden perfection. Served with fluffy dill-infused giant couscous and a crisp cucumber salad, this Mediterranean-inspired plate is fresh, filling, and full of vibrant flavor.
Ingredients
For the Chicken Meatballs:
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500g ground chicken
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100g feta cheese, crumbled
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1 large zucchini, grated
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Zest and juice of 1 large lemon (juice divided)
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1 egg
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2 garlic cloves, minced
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½ cup breadcrumbs
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½ teaspoon salt
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20g fresh herbs (dill, mint, parsley), chopped
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Large pinch of black pepper
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Olive oil, for brushing or spritzing
For the Giant Couscous:
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1 cup giant couscous
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1½ cups water
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Big pinch of salt
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5g (1 tablespoon) chopped fresh dill
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1 teaspoon olive oil
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Extra small handful of dill, chopped (for garnish)
For the Cucumber Salad:
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1 large cucumber, thinly sliced
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1 red onion, thinly sliced
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Salt and pepper, to taste
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Remaining juice from the lemon (about 20ml)
Instructions
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Prepare the meatballs: In a large mixing bowl, combine chicken mince, feta, grated zucchini, lemon zest, egg, garlic, breadcrumbs, salt, fresh herbs, and pepper. Mix well until combined.
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Shape: Roll the mixture into 12 golf ball-sized meatballs. Brush or spritz with olive oil.
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Cook the meatballs:
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Air fryer: Preheat to 205°C (400°F). Cook meatballs near the heating element for 11 minutes until golden brown.
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Oven: Preheat to 220°C (425°F). Place meatballs in the top third of the oven and bake for 12–15 minutes until browned and cooked through.
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Make the couscous: In a dry pan, toast couscous with a drizzle of olive oil for 1–2 minutes until slightly golden. Add water and salt, bring to a boil, and cook for 10–12 minutes until al dente. Drain excess water. Stir in olive oil, 1 tablespoon chopped dill, and 20ml of lemon juice. Season to taste.
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Prepare the cucumber salad: In a bowl, toss thinly sliced cucumber and red onion with remaining lemon juice. Season with salt and pepper. Set aside to marinate.
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Assemble and serve: Divide couscous between 4 plates, top with meatballs, and spoon over cucumber salad. Drizzle with olive oil and garnish with extra dill if desired.
Notes
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Quick-soak zucchini with a pinch of salt for 5 minutes, then squeeze out moisture before mixing for firmer meatballs.
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Giant couscous can be swapped with quinoa, bulgur, or orzo if preferred.
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Use an ice cream scoop to portion even meatballs quickly and cleanly.
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For extra flavor, add chili flakes to the cucumber salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Dish
- Method: Air Fryer, Oven-Baked, Stovetop
- Cuisine: Mediterranean-Inspired