Kids will gobble up these little bites of tender, juicy chicken, which get dipped in a cooling, creamy yogurt dipping sauce. Grinding the meat yourself makes for tender, juicy meatballs. Serve with pita chips and zucchini slices on the side.
Regan Burns Cafiso
|1/2 cup coarsely grated zucchini||1 1/4 teaspoons minced mint leaves, divided|
|Coarse kosher salt||1/8 teaspoon pepper|
|1/3 cup panko (Japanese-style coarse, dry breadcrumbs)||1 cup plain whole-milk yogurt|
|2 tablespoons milk||2 teaspoons fresh lemon juice|
|1 pound boneless, skinless chicken thighs, quartered||Pinch of sugar|
|1 tablespoon minced chives||2 tablespoons olive oil|
|1 tablespoon minced parsley|
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.
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.
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.
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.
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