2cupsWhite or Brown Rice, dry, or substitute riced cauliflower
4cups Water
For the Meatballs:
1lb.Ground chicken
1 1/2cupItalian bread crumbs
2Whole eggs
2clovesGarlic, minced
1/2smallWhite onion, finely diced
1tspSalt
Fresh ground black pepper
For the Cucumber Tomato Salsa:
1large English cucumber, finely diced
1pintCherry tomatoes, halved or quartered
3tbspOlive oil
Fresh mint, chopped
Salt and pepper, to taste
For the Whipped Feta:
1, 8oz.Block feta cheese
3-4 tbspHalf and half
Fresh cracked black pepper
Fresh mint, lemon wedges, and kalamata olives for garnish
Instructions
For the Rice:
In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.
For the Cucumber & Tomato Salsa:
In a small mixing bowl combine diced cucumber, tomatoes, fresh mint, and olive oil. Stir to combine, season to taste with salt and pepper. Set aside.
For the Meatballs:
Line a baking sheet with parchment paper, set aside. In a large bowl combine the ground chicken, breadcrumbs, eggs, garlic, onion, salt, and pepper. Using a portion scoop or measuring spoon, scoop 1 oz. portions, roll into balls. You will get about 20, 1 oz. meatballs. Place on the prepared baking sheet.
Preheat air fryer to 400 degrees F. with a cook time of 10 minutes. Spray the air fryer basket with cooking spray and place the meatballs in an even layer. Air fry for 10 minutes, flipping half way through. Meatballs are done once they are crispy and have an internal temperature of 165 degrees F.
For the Whipped Feta:
In the bowl of a food processor of blender combine feta, half and half, and black pepper. Pulse until creamy. Adjust half and half until desired consistency is reached.
Serve chicken meatballs over a bed of rice, topped with cucumber tomato salsa, whipped feta, kalamata olives, and fresh mint.
Leftover chicken meatballs can keep in an airtight container in the fridge for 4-5 days.