a yummy dinner recipe: chicken herb meatballs
I’m glad that my son now slowly eating vegetables. But of course I’m cooking it with a little trick so he won’t notice the taste and that he can eat a lot. Let’s take for instance his bread filling. The past couple of weeks since the husband and I were eating mostly Pita bread with vegetable fillings, I prepared my son’s Pita stuffing much tastier. My trick was to put a big slice of cheddar cheese on top of spinach or any garden salad vegetable and once heated in the oven, the cheese melts on the veggies, which tasted really yummy. And yes he likes it. 
Take note that aside from the cheddar cheese, a feta cheese was also part of the stuff. So just imagine how cheesy his food was and he could finish it all. LOL!
Now I wanted him to try other vegetables. I found one recipe that looks perfect and I know he will like it… it’s Chicken-herb Meatballs with Zucchini Raita. I got it while browsing various Dinner Recipes and I came across their kids section. And as I said it’s perfect! Just perfect because my son loves eating meatballs, and another perfect score because it’s a chicken. My son doesn’t like much of pork meat…
Ok, so the vegetable included is zucchini. Hmmm….this is indeed new for him but since the recipe calls for a coarsely grated zucchini plus it includes a yogurt (that he really loves), so I think he wouldn’t recognize it at all.
Ok, if you wanted to give it a try I will staple the recipe here as I’m going to cook it as well hopefully this week.
Serves: 4
Prep: 15 mins
Total: 1 hr 15 mins
Ingredients:
1/2 cup coarsely grated zucchini
Coarse kosher salt
1/3 cup panko (Japanese-style coarse, dry breadcrumbs)
2 tablespoons milk
1 pound boneless, skinless chicken thighs, quartered
1 tablespoon minced chives
1 tablespoon minced parsley
1 1/4 teaspoons minced mint leaves, divided
1/8 teaspoon pepper
1 cup plain whole-milk yogurt
2 teaspoons fresh lemon juice
Pinch of sugar
2 tablespoons olive oil
Procedure.
(1) Put zucchini in a small mixing bowl and sprinkle with 1/4 teaspoon salt. Mix well and set aside for 15 minutes. Put panko in a large mixing bowl. Drizzle milk over the breadcrumbs; set aside.
(2) Put chicken in the bowl of a food processor and pulse until it is coarsely chopped (do not overprocess—mixture will not be uniform). Transfer chicken to bowl containing panko. Add chives, parsley, 1 teaspoon mint, 1 teaspoon salt, and pepper; mix well. Roll mixture into 1-inch balls.
(3) Drain zucchini and squeeze out as much liquid as possible. In a small bowl, combine zucchini, yogurt, lemon juice, sugar, and remaining 1/4 teaspoon mint. Season with salt, mix well, and refrigerate.
(4) Heat oil in a 12-inch heavy cast-iron or nonstick skillet over medium. Add meatballs and cook, turning to brown all sides, for about 10 minutes or until meatballs are no longer pink in the center. Serve meatballs with zucchini raita.
Looks yummy huh! Now I’m thrilled to cook this, LOL!
Not only this food is good for dinner but for snack as well. I can feel my little boy will like this. Let’s see….
