Makes 16 meatballs
Oven at 400ºF
45 minutes
meatballs:
1 lb ground chicken
1/2 small yellow onion, finely chopped
1 large egg, lightly beaten
6 cloves garlic, finely chopped
1/2 cup panko bread crumbs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
salt
ground black pepper
pinch of crushed red pepper flakes
1/2 cup crumbled feta (about 3 oz)
extra-virgin olive oil, for greasing
lemon dressing:
1/2 cup plain Greek yogurt (preferably full-fat)
juice of 1/2 lemon
(can also use hummus or tzatziki instead)
1. Preheat oven to 400° and line a baking sheet with foil.
2. In a large bowl, combine chicken, onion, egg, garlic, panko, parsley, dill, salt, black pepper, and red pepper flates.
3. Add feta and gently stir until cheese is just combined. Form into 16 meatballs.
4. Grease foil with a thin layer of oil. Arrange balls on foil and gently roll around in oil to lightly coat evenly.
5. Bake meatballs until golden brown and cooked through, 18 to 20 minutes.
6. While baking, in a medium bowl, combine yogurt and lemon juice; season to taste with salt and black pepper.
7. Spread yogurt sauce on a plate and top with meatballs. Sprinkle with dill and parsley. Serve with lemon wedges.