Middle Eastern Chicken Meatballs w Herby Yoghurt Sauce

gluten free

Inspired by Yotam Ottolenghi, these herby chicken & zucchini meatballs skip the frying and go straight to the oven for a lighter version.

Ingredients

For the Meatballs (serves 4) :

• 1 large zucchini, grated

• 2 tsp sea salt (for drawing moisture from zucchini)

• 2 cloves garlic

• ¼ cup loosely packed fresh mint leaves

• ¼ cup loosely packed fresh coriander (cilantro) leaves

• 2 tbsp loosely packed fresh parsley leaves

• 4 chicken breast fillets minced (about 800g)

• 2 green onions (green parts only), thinly sliced

• 2 tbsp crumbled feta cheese

• ¼ cup gluten-free flour or breadcrumbs

• ½ tsp ground cumin

• ½ tsp chili flakes (adjust to taste)

• 1 large egg

• Olive oil spray (for baking)

For the Yogurt Sauce:

• 1 cup yogurt (I used coconut but greek would work better)

• Handful of chopped parsley and mint

• 2 cloves garlic, minced

• 2 tsp ground sumac

• Pinch of za’atar

• 2 tbsp high-quality extra virgin olive oil

• 1 tsp finely grated lemon zest

• 2 tsp fresh lemon juice

• Generous pinch of sea salt

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Instructions

1. Prep the zucchini:
   Grate the zucchini and toss it with the sea salt in a colander. Let it sit for 10–15 minutes to draw out moisture. Afterward, squeeze the zucchini in a clean kitchen towel or cheesecloth to remove as much liquid as possible.

2. Make the herb mixture:
   In a food processor, combine garlic, mint, coriander, and parsley. Pulse until finely chopped.

3. Mix the meatballs:
   In a large mixing bowl, combine the ground chicken, squeezed zucchini, herb mixture, green onions, feta, flour or breadcrumbs, cumin, chilli flakes, and egg. Mix gently until well combined — avoid overworking the mixture.

4. Shape and bake:
   Preheat your oven to 200°C fan (about 400°F convection).
   Line a baking tray with parchment paper and lightly spray with olive oil.
   With damp hands, form the mixture into small meatballs (about golf-ball size) and place them on the tray.
   Spray the tops lightly with olive oil.

5. Bake:
   Bake for 20 minutes, or until golden and cooked through, turning once halfway for even browning if desired.

6. Prepare the yogurt sauce:
   While the meatballs bake, combine all yogurt sauce ingredients in a bowl. Mix well and let sit to allow flavors to meld.

7. Serve:
   Serve the warm meatballs with a generous dollop of the herbed yogurt sauce. They pair beautifully with a side salad, rice, or flatbread.