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Chicken & Feta Meatballs with Cucumber Salad

with Chicken Bone Broth Native Herb
Gluten Free High Protein (15g+)
recipe-difficulty
Not too tricky
recipe-serves
4-5
ready-in
30 mins
Chicken & Feta Meatballs with Cucumber Salad

Roll into dinner time with these tasty and nutritious Chicken & Feta Meatballs featuring Chicken Bone Broth Native Herb for some extra immune and gut support. If you’re craving a balanced meal that hits the spot while tasting so darn fresh, then this little combination is your answer to prayer. This nutritional meal also makes for a stunning plate to serve up when you have some visitors - nourishing is more fun when you get to nourish your friends & family too. 

Main Meals
Mediterranean inspired
Pantry Items
View in metric

Meatballs

  • 1.1 lbs ground chicken
  • 1 medium zucchini, grated
  • 1/2 cup crumbled feta
  • 1 yellow onion, finely diced
  • 2 tbsp finely chopped fresh dill
  • 2 tbsp minced fresh jalapeño (optional)
  • 1 tsp lemon zest
  • 1 tbsp Chicken Bone Broth Native Herb
  • 1/2 tsp black pepper
  • Extra virgin olive oil (for cooking)
  • For Serving: Cooked white rice and tzatziki

Avocado Cucumber Salad

  • 1 cucumber, diced
  • 1 large avocado, cut into chunks
  • 2 tbsp chopped fresh basil
  • 1–2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • Kosher salt and black pepper, to taste

  1. Combine all meatball ingredients in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs.
  2. Heat some olive oil in a large frypan  over medium heat. Add half of the meatballs and cook until golden, trying to only touch them after about 2 mins in the pan (as they can fall apart) then rotating to brown all sides, about 6 to 7 minutes. Transfer to a plate and repeat with the second batch.
  3. Meanwhile, prepare Avocado Cucumber Salad by combining all ingredients in a large bowl and toss to combine
  4. Serve meatballs over white rice with Cucumber-Avocado Salad and a scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.