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Chicken & Feta Meatballs with Cucumber Salad

Chicken & Feta Meatballs with Cucumber Salad

with Chicken Bone Broth Native Herb

Gluten Free High Protein (15g+)

Difficulty

Not too tricky

Serves

4-5

Ready in

30 mins

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.

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Chicken Bone Broth Concentrate Native Herbs

Immunity, Gut + Energy

Ingredients

View in metric

Pantry Items

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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

Buy The Recipe Products

Chicken Bone Broth Concentrate Native Herbs

Immunity, Gut + Energy

Method

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.
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.
Meanwhile, prepare Avocado Cucumber Salad by combining all ingredients in a large bowl and toss to combine
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.

Chicken & Feta Meatballs with Cucumber Salad

with Chicken Bone Broth Native Herb

Gluten Free High Protein (15g+)

Difficulty

Not too tricky

Serves

4-5

Ready in

30 mins

Buy The Recipe Products

Chicken Bone Broth Concentrate Native Herbs

Immunity, Gut + Energy

Ingredients

View in metric

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

Buy The Recipe Products

Chicken Bone Broth Concentrate Native Herbs

Immunity, Gut + Energy

Method

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.
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.
Meanwhile, prepare Avocado Cucumber Salad by combining all ingredients in a large bowl and toss to combine
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.