Ingredients:

  • 1 lb lean ground chicken (93% lean)
  • 1/2 cup Greek feta cheese, finely crumbled
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1/2 small red onion, grated and squeezed dry
  • 1 large lemon, zested
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1 cup plain full-fat Greek yogurt
  • 1/2 cup English cucumber, grated and squeezed dry
  • 1 tbsp fresh lemon juice
  • 1 small clove garlic, grated
  • 1 tsp extra virgin olive oil for sauce

Instructions:

  1. Grate the 1/2 red onion into a paper towel and squeeze firmly until all excess liquid is removed.
  2. Combine the 1 lb ground chicken, crumbled feta, panko, and beaten egg in a large bowl.
  3. Fold in the chopped dill, mint, parsley, minced garlic, onion, lemon zest, oregano, salt, and pepper.
  4. Mix gently with your hands until just combined.
  5. Scoop 2 tbsp portions and roll into balls using wet hands until smooth and round.
  6. Place meatballs on a parchment lined tray and brush with 1 tbsp olive oil until lightly coated.
  7. Bake at 400°F (200°C) for 18-20 minutes until golden brown and firm.
  8. Grate the English cucumber and squeeze dry using a clean kitchen towel.
  9. Whisk together the yogurt, cucumber, lemon juice, grated garlic, and olive oil until velvety and smooth.
  10. Serve the warm meatballs with the chilled sauce until ready to devour.