Cretan-Style Chicken & Zucchini Meatballs
Light, herbaceous meatballs with the soul of Crete — perfect for summer meze or a cozy main course.
Ingredients
- 300 grams minced chicken meat
- 1 medium zucchini grated
- 1 small onion grated
- 2 large eggs
- 4 slices (100 g) old bread torn and soaked in milk
- ¼ cup chopped parsley
- ¼ cup chopped dill
- ¼ cup chopped mint
- 2 cloves garlic minced
- 100 grams Parmesan or dry myzithra cheese grated
- A splash of raki (or ouzo)
- Salt & pepper to taste
- Paprika (optional, for depth)
- Breadcrumbs, as needed (if mixture too wet)
- Flour (or a mixture of flour and breadcrumbs) for dusting
- Abundant olive oil extra virgin, for frying
- Chopped parsley to garnish
Instructions
- Soak the breadTear the old bread into small chunks and soak in milk for 1 hour. After soaking, strain and gently squeeze out excess milk.
- Grate & prep the vegetablesGrate the zucchini and onion. Lightly salt the zucchini and let it sit for 10 minutes, then squeeze out the liquid.
- MixIn a large bowl, combine the minced chicken with the grated zucchini, the onion, the eggs, the strained bread, the mix of garlic and herbs.
- Add the cheese, a splash of raki, salt, pepper, and a pinch of paprika.
- Add breadcrumbs only if the mix feels too loose.
- ShapeForm into small meatballs or oblong patties. Lightly dust with flour.
- FryHeat olive oil generously in a skillet. Fry the meatballs in batches, turning until golden brown and cooked through (about 3–4 minutes per side). Drain on paper towels.
- Garnish & serveSprinkle with chopped parsley. Serve hot or room temperature.
Nutrition
Calories: 380kcal
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