food

Feta-Stuffed Meatball Mediterranean Bowl

Name: Mediterranean Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Feta-stuffed meatballs:; 1 1/2 pounds lean ground beef; 3 green onions, thinly sliced; 1 large egg; 2 tablespoons chopped mint; 2 cloves garlic, minced; 1 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 3-ounce block of feta, cut into 1/2-inch cubes; Spiced chickpeas:; 3 tablespoons extra-virgin olive oil; 6 cloves garlic, sliced; 1 shallot, sliced; 2 teaspoons smoked paprika; 1 teaspoon cumin; Pinch of red chili flakes; 2 (15-ounce) cans chickpeas, drained and rinsed; 1/4 cup cilantro leaves; Kosher salt and freshly ground black pepper; Zucchini noodles:; 4 spiralized zucchinis; 2 tablespoons olive oil; Juice of half a lemon; Pinch kosher salt; To assemble:; Grated carrots; Grape tomatoes, sliced; Persian cucumbers, sliced

Feta-stuffed meatballs and smoky chickpeas make this zesty zucchini noodle bowl a nutritious yet satisfying meal.

Ingredients

Feta-stuffed meatballs:
1 1/2 pounds lean ground beef
3 green onions, thinly sliced
1 large egg
2 tablespoons chopped mint
2 cloves garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3-ounce block of feta, cut into 1/2-inch cubes
Spiced chickpeas:
3 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1 shallot, sliced
2 teaspoons smoked paprika
1 teaspoon cumin
Pinch of red chili flakes
2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup cilantro leaves
Kosher salt and freshly ground black pepper
Zucchini noodles:
4 spiralized zucchinis
2 tablespoons olive oil
Juice of half a lemon
Pinch kosher salt
To assemble:
Grated carrots
Grape tomatoes, sliced
Persian cucumbers, sliced

Steps

For the meatballs:
Heat oven to 425 degrees F. Line a sheet tray with parchment paper.
Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golfball-sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.
For the chickpeas:
Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.
For the zucchini noodles:
Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.
To assemble bowl:
Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers.