Ingredients
Equipment
Method
Prepare the Meatballs
- In a bowl, combine ground chicken, panko, egg, 1.5 tbsp dill, half the oregano, and garlic. Mix gently until just combined.
- Form into 1.5-inch meatballs using wet hands to prevent sticking.
Cooking and Assembly
- Heat oil in a skillet over medium-high. Sear meatballs for 3-4 minutes per side until golden-brown and charred on the edges.
- Whisk yogurt, minced cucumber, and remaining dill until thick and creamy.
- Platter meatballs, dollop with sauce, and top with sun-dried tomatoes, feta, and remaining oregano.
Nutrition
Notes
Squeeze the cucumber in a towel to prevent a watery sauce.
Use a cast iron skillet for those specific charred crispy edges.
Use a cast iron skillet for those specific charred crispy edges.
