Herby Greek Chicken Meatballs

Step 1

In a large bowl, combine the chicken mince, crumbled feta, grated zucchini, lemon zest, egg, minced garlic, breadcrumbs, salt, chopped herbs (dill, mint, parsley), and black pepper.

Step 2

Mix well until all ingredients are evenly incorporated.

Step 3

Roll the mixture into 12 golf ball-sized meatballs. Brush or spritz the meatballs with olive oil.

Step 4

Cook the Meatballs:In the Air Fryer: Preheat to 205°C. Place the meatballs close to the heating element and cook for 11 minutes, ensuring they get a nice caramelisation.In the Oven: Preheat to 220°C. Place the meatballs on a baking tray in the top third of the oven (close to the heating element) and bake for 12-15 minutes until golden brown and cooked through.

Step 5

Prepare the Giant Couscous: Heat a drizzle of olive oil in a pan over high heat. Add the giant couscous and lightly fry for 1-2 mins until lightly golden.

Step 6

Pour in the water and add a pinch of salt. Cook for 10-12 minutes until the couscous is al dente.

Step 7

Once cooked, drain any excess water. Stir in 1 tsp of olive oil and chopped dill, and season with salt and pepper to taste.

Step 8

Cut the zested lemon in half and squeeze in roughly 20 ml of juice, stirring to combine.

Step 9

Place the thinly sliced cucumber and red onion in a bowl.

Step 10

Squeeze over the remaining lemon juice (about 20 ml).

Step 11

Season with salt and pepper to taste and set aside.

Step 12

Divide the giant couscous between four serving plates.

Step 13

Top each plate with a few meatballs and a portion of the cucumber salad.

Step 14

Drizzle the plate with olive oil and serve immediately.