# Components:
→ Meatballs
01 - 1.1 lbs ground chicken
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1 large egg
05 - 1.4 oz 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 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 oz Greek yogurt
15 - 1 tablespoon 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
# Directions:
01 - In a large bowl, combine ground chicken, grated onion, minced garlic, egg, gluten-free breadcrumbs, parsley, dill, oregano, lemon zest, lemon juice, salt, and pepper. Mix just until incorporated to maintain moisture.
02 - With damp hands, shape the mixture into 20 to 24 small meatballs, using approximately 1 heaping tablespoon per meatball.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry meatballs in batches, turning regularly, until golden brown and fully cooked, about 8 to 10 minutes. Transfer to a plate lined with paper towel to absorb excess oil.
04 - In a small bowl, blend Greek yogurt, lemon juice, olive oil, minced garlic, dill, and season with salt and pepper until smooth.
05 - Present meatballs warm accompanied by the yogurt sauce. Garnish with extra dill and lemon wedges if desired.
