# What you'll need:
→ Meatballs
01 - 1.1 pounds ground chicken
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1 large egg
05 - 1.4 ounces gluten-free breadcrumbs
06 - 1 small bunch fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 teaspoon dried oregano
09 - Zest of 1 large lemon
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 2 tablespoons olive oil, for frying
→ Yogurt Sauce
14 - 7 ounces Greek yogurt
15 - 1 tablespoon fresh lemon juice
16 - 1 tablespoon extra virgin olive oil
17 - 1 clove garlic, finely minced
18 - 1 tablespoon fresh dill, chopped
19 - Salt and pepper, to taste
# Method:
01 - In a large mixing bowl, gently blend ground chicken, grated onion, minced garlic, egg, gluten-free breadcrumbs, parsley, dill, oregano, lemon zest, lemon juice, salt, and black pepper until incorporated without overmixing.
02 - With moistened hands, portion the mixture into 20 to 24 evenly sized meatballs, using approximately 1 heaping tablespoon per ball.
03 - Heat olive oil in a large nonstick skillet over medium heat. In batches, cook meatballs, turning intermittently, until each is golden brown and thoroughly cooked, about 8 to 10 minutes. Place cooked meatballs on a paper towel-lined plate to absorb excess oil.
04 - In a small bowl, whisk together Greek yogurt, lemon juice, extra virgin olive oil, minced garlic, dill, and season with salt and pepper until smooth.
05 - Arrange warm meatballs on a serving platter, accompany with the zesty yogurt sauce, and garnish with additional dill and lemon wedges as desired.
