Spicy Chicken and Zucchini Meatballs - Greek Orzo Salad

I love these 5-ingredient meatballs that require no eggs! The zucchini helps bind them together and makes them incredibly tender. Add more Sambal Oelek according to your taste and tolerance for spicy dishes, and don't forget the herby orzo and feta salad to accompany it—SO good.

Servings: 4 (24 meatballs)
Preparation: 15 minutes
Cooking time: 10 minutes

Ingredients :

• 2 cups grated zucchini (about 2 small or 1 large zucchini)
• 1 lb (450 g) ground chicken
• 1 tbsp Sambal Oelek
• ½ cup panko
• Zest of 1 lemon (optional)
• Juice of ½ lemon
• 1 tsp kosher salt
• Black pepper, to taste

Orzo Salad:

• 1 cup orzo
• ¼ cup olive oil
• ¼ cup finely chopped flat-leaf parsley
• ¼ cup finely chopped chives
• 2 green onions, thinly sliced
• ⅓ cup Greek feta, crumbled
• Zest and juice of one lemon
• 1 tsp kosher salt
• Ground pepper, to taste
• About 1 tbsp red wine vinegar
• Greek yogurt, for serving

Nutritional Values (per serving)

Calories: ~480 kcal
Protein: ~32 g
Carbohydrates: ~40 g
Lipids: ~22 g

Steps:

1. Preheat oven to 400°F (200°C). (If you have a convection oven, turn it on.)
2. In a bowl, mix the zucchini, ground chicken, panko, Sambal Oelek, salt, and pepper until well blended.
3. Shape the balls into small balls about 1 inch in diameter. I like to use a small ice cream scoop for this. Place them on a baking sheet lined with parchment paper.
4. Bake for 12 minutes, until golden brown on top.
5. Meanwhile, cook the orzo in a pot of boiling salted water for about 8 minutes until al dente. Drain and transfer to a large bowl.
6. Add the parsley, chives, green onions, feta cheese, lemon zest and juice, olive oil, and a splash of red wine vinegar. Season with salt and pepper and mix well.
7. Serve the orzo salad in bowls and top with the still-warm meatballs. Garnish with crumbled feta, parsley leaves, and a drizzle of olive oil.