Ginger Molasses

INGREDIENTS

• 1 large zucchini 
• Kosher salt and black pepper
• 1 large shallot, halved
• ½ cup panko
• 1½ t. ground cumin
• 1 t. red-pepper flakes
• 1 lb. ground chicken
• 2 T. chopped basil, parsley
• ¼ cup extra-virgin olive oil, plus more for greasing and drizzling
• 3 T. lemon juice (from 1 large lemon)
• 4 oz. feta

DIRECTIONS

1. Heat the oven to 425°F. 
2. Using the small holes of a grater, grate the zucchini. Place in bowl and grate 1 half shallot. Add the panko, cumin, ½ t. red pepper flakes, and ½ t. salt, and combine. 
3. Add the chicken and basil and toss until combined.
4. Form the chicken mixture into 16 meatballs (around 2 to 3 T. each) and place them on a baking sheet. Bake for 20-25 minutes.
5. Coarsely chop the remaining half of the shallot and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine. Crumble the feta into the shallot mixture. Add the ¼ cup extra-virgin olive oil and the remaining ½ teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
6. Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.