This is such an easy & different type of recipe I recently made. I have recently been really into mediterranean style food. You can meal prep this and add some brown rice and make it a bowl for lunch! It can also be a simplistic Monday night meal.
This recipe is from the Half Baked Harvest Blog, recipe linked here.
Ingredients:
- 1 1/2 pounds ground chicken, pork, or a mix
- 1 shallot, chopped
- 1/4 cup fresh oregano, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon red pepper flakes
- kosher salt and black pepper
- 3 Tablespoons extra virgin olive oil
- 2 zucchini or yellow squash, sliced into rounds
- 2 bell peppers, quartered
- 1 cup tzatziki
- 1/2 cup crumbled feta
- Naan or pita, for serving
- Lemon Herb Vinaigrette​
- 1/3 cup extra virgin olive oil
- 2 Tablespoons honey
- Juice of 1 lemon
- 2 Tablespoons red wine vinegar
- 1/4 cup fresh basil, chopped
- 2 Tablespoons fresh oregano, chopped
- 2 Tablespoon fresh thyme, chopped
- 1 clove garlic, grated
Preparation:
- Add the meat, shallot, oregano, paprika, chili flakes, and a pinch of salt, and pepper to a bowl. Mix until combined. Coat your hands with a bit of oil and roll the meat into rounded tablespoon-size balls (will make 16-18 meatballs). Set aside.
- In a bowl, toss the zucchini and peppers with 1 tablespoon olive oil, salt, and pepper. Preheat the grill or grill pan to high.
- Meanwhile, make the vinaigrette. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
- Grill the peppers and zucchini until softened, 3-4 minutes per side. Remove from the grill to a serving plate and toss with half the vinaigrette.
- Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
- Serve the meatballs warm, tossed with the vegetables. Add a large dollop of tzatziki to each plate, then crumble the feta over top. Enjoy with naan and/or french fries.
