Tomorrow is our four-year wedding anniversary. I cannot believe it, you guys. They say a traditional gift for your fourth wedding anniversary are flowers. The modern is an appliance. Can I tell you that I have been wanting a deep freezer for the garage? Does that make me sound old? Probably. I don’t even care.
My new job has me traveling a bit. It’s nice in a way, as my routine is now broken up, but I’m not used to it, and my eating/sleeping schedule is a tad off track right now. I learned last year, during the chaos of buying a new house, working full-time, and coordinating several events all at once, that the moment my routine is disrupted, Nikki stops meal planning. And almost always, she then gains weight. Welp, I’ve now recognized this habit, and am doing everything I can to not let this happen! I am happy to report so far, no weight has been gained. Sadly, not all meals have been planned ahead like I would hope, however.
…which is why I want a freezer to store a few staples so both Jason and I can grab and go. Like these meatballs, stuffed with shredded zucchini and feta cheeeeese. I make a large batch of these meatballs several times a month for us. I throw them in salads with homemade tzatziki, most of time.
I love me a good Greek salad (see more of my Greek inspired dishes, here!), and while I like to make my own vinaigrette, I have found a new dressing I love from a local shop in St. Petersburg! I am not a huge beet fan, but I cannot get enough of the Roasted Beet Vinaigrette from Out of the Weeds, an extension of the tasty restaurant, Three Birds Tavern. I love to add their Beet Vinaigrette to a Greek Salad, with these Zucchini and Feta Chicken Meatballs. I also like to add these meatballs to my Greek Orzo every now and then. Oooh, I jsut thought about this; adding the Beet Vinigarette to the orzo. Um, that needs to happen like now.
These meatballs are really just the chicken and zucchini meatballs I have previously posted, with feta thrown in. They’re easy to make, easy to freeze, and easy to eat! Please make a huge batch, and invite us for dinner! I’ll bring the dressing…
- 1lb ground chicken breast
- 3 garlic cloves, minced
- ¼ cup red onion, minced
- 1 medium zucchini, shredded
- 4 oz feta cheese, crumbled
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-2 teaspoon oregano, to taste
- 1 egg, whisked well
- Preheat oven to 400 degrees
- Line baking sheet with parchment paper (or foil, and non-stick spray)
- Combine all ingredients, and form mixture into approx 1 inch balls. Arrange meatballs on baking sheet
- Cook 20 minutes on one side. Flip and cook an additional 10 minutes, or until meatballs are browned.
*this is NOT a sponsored post. I just love good food, and the fact that I can support a local brand is icing on the cake.