Chicken & Zucchini Meatballs
Makes about 50 meatballs
1 pound ground chicken
1 pound ground pork
1 large zucchini, grated (about 2 cups), moisture squeezed out as much as possible
1 large egg
½ cup ricotta cheese
1 teaspoon lemon zest, grated
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
2 cloves garlic, finely grated
1 teaspoon salt
½ teaspoon freshly grated black pepper
¼ teaspoon cayenne pepper
1 teaspoon dried oregano
½ cup sour cream
½ cup Greek yogurt
zest and juice of 1 lemon
1 garlic clove, finely grated
½ teaspoon salt
¼ teaspoon black pepper
Preheat the oven to 350°. Line two rimmed baking sheets with parchment paper.
Add all ingredients to a large bowl. Using clean hands, mix to thoroughly combine. The mixture will be very moist and stick to your hands– this is OK.
Form the meat into mini meatballs, about the size of a golf ball. Transfer the meatballs to the prepared baking sheets, leaving a small amount of space between each meatball.
Bake at 350° for 10 to 15 minutes, or until cooked through. (Cook time will depend on the size of your meatballs, the bigger they are, the longer they will take to cook through.)
In a small bowl, stir together all ingredients. Allow flavors to meld for at least 30 minutes but up to 24 hours before serving.
DO YOUR THING: Want to make bigger meatballs? Make about 20 meatballs (instead of 50) for large, entree sized meatballs. Cook for a few minutes longer.