Ingredients
For the meatballs
- 1.5 lb ground chicken
- 2 eggs
- 1/2 cup panko breadcrumbs or coconut flour
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried coriander
- 1 tsp cumin
- 1 tbsp olive oil
For the salad
- 3 large heirloom tomatoes, chopped into small wedges
- 3 Persian cucumbers, roughly chopped
- 1/2 cup feta, crumbled
- 2 tbsp olive oil
- 1 tbsp white or red wine vinegar
- 1/2 red onion, thinly sliced
- 1 tsp dried oregano
- 1/2 tsp salt
- pepper to taste
Instructions
For the meatballs
- Preheat the oven to 400 degrees and line a baking sheet with parchment or grease a baking dish.
- In a large bowl, whisk together eggs and olive oil.
- Add in ground chicken and remaining ingredients and combine well.
- Roll into palm sized balls. Place meatballs onto the pan about 2 inches apart.
- Bake for 20-25 minutes, flipping over halfway through.
For the salad
- In a medium bowl, lightly toss together all ingredients. Season to taste.
Share on Pinterest!Pin at @Butcher_Box!