a lighter comfort dish.
meatballs:
1 tbsp olive oil
1 lb ground chicken
1/3 cup feta cheese
1/2 red onion, diced, or two shallots
3 garlic cloves, minced
1 tbsp dried parsley
1 tsp dried oregano
1/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
zest of one lemon
tzatziki:
1 clove garlic, minced (or garlic powder)
1 tbsp lemon juice
1 7-ounce container full fat Greek yogurt
1 mini cucumber, grated
2 tbsp dried dill
1/8 tsp cayenne
1/2 tsp salt
For the meatballs, combine all ingredients except for olive oil in a large bowl. Roll 1-2 tbsp-sized scoops into meatballs.
Heat the olive oil in a large skillet over medium-high heat, and cook the meatballs in batches (2-3 minutes per side). Once they have been seared, add them all to the pan, reduce heat, and cover to cook fully. If your meatballs are on the larger side, add some broth or lemon juice to the pan before covering to deglaze.
Serve with tzatziki sauce, lemon and dill roasted potatoes, couscous, and/or a small side salad of red onion, cucumber, cherry tomatoes, and feta,