Ingredients:

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup feta cheese, crumbled
  • 1 small yellow onion, grated
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp lemon zest
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup plain Greek yogurt
  • 1/2 English cucumber, grated and squeezed dry
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, grated

Instructions:

  1. Grate the yellow onion and the English cucumber. Use a clean kitchen towel to squeeze all liquid out of the grated cucumber and discard. Retain the onion juice with the grated onion.
  2. In a large mixing bowl, combine the ground chicken, beaten egg, panko breadcrumbs, crumbled feta, grated onion (with juice), minced garlic, parsley, oregano, lemon zest, salt, and pepper.
  3. Mix the ingredients by hand just until combined, being careful not to overwork the meat which can lead to a dense texture.
  4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Use a cookie scoop to form the mixture into 1.5-inch meatballs. Place them on the prepared baking sheet with space between each.
  6. Bake for 12–15 minutes until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
  7. While meatballs bake, whisk together the Greek yogurt, squeezed cucumber, olive oil, lemon juice, dill, and grated garlic in a small bowl. Season with salt and pepper to taste.