Greek Chicken Meatballs

 https://www.ambitiouskitchen.com/herby-chicken-meatball-pitas/

• For the meatballs:
• 1 pound lean ground chicken or turkey (around 93% lean is best)
• 1 egg
• ½ cup panko breadcrumbs
• ¼ cup finely diced red onion
• 3 cloves garlic, minced (or sub ½ teaspoon garlic powder)
• 1 jalapeño, finely diced (optional)
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh dill (or ½ teaspoon dried)
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil or avocado oil

• Prepare the meatballs: Fill a small bowl with water and place it on the counter.
• In a large bowl, add the ground chicken, egg, panko, red onion, garlic, jalapeno, parsley, mint, dill, oregano, lemon zest, salt and black pepper. Use a had mixer to mix until well combined; avoid overmixing otherwise the meatballs will become tough. Form into 16 golf ball sized meatballs, dipping your hands in water between each meatball to prevent sticking.
• To pan-fry the meatball (my preference for more flavor!): In a large, deep nonstick skillet, warm 1 tablespoon of oil over medium heat. Once the oil is hot, add the meatballs, leaving about ½ inch between each (you may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them), and brown on all sides until cooked through (a meat thermometer should register 165°F degrees), 10 to 12 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs, adding more oil, if necessary.
• To bake the meatballs: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Place the meatballs at least an 1 inch apart on the parchment paper. Bake until a meat thermometer inserted into the meatball reads 165°F, 17 to 22 minutes.
  served with Pita bread, with brown rice, and tomatoes, Kalamata olives and cucumbers. Also made a quick sauce with tzatziki, feta, lemon juice, garlic powder and dill