Greek Chicken Meatballs

• 2 packs ground chicken (about 2 lbs / 900 g total)
• 1 onion, grated
• 4 cloves garlic, minced
• 1 cup crumbled feta cheese
• 2 tbsp olive oil
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh lemon juice
• zest of 1 lemon
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp fresh black pepper

Instructions: 

• Preheat the oven to 400°F (200°C).
• Line a large baking sheet with parchment paper.
• Add the ground chicken, grated onion, garlic, feta cheese, olive oil, dill, parsley, lemon zest, lemon juice, oregano, garlic powder, salt, and black pepper to a large bowl.
• Gently mix until the ingredients are evenly combined, being careful not to overwork the chicken mixture.
• Scoop and roll the mixture into golf ball-sized meatballs and arrange them in a single layer on the prepared baking sheet.
• Bake for 20–25 minutes, or until the meatballs are lightly golden and cooked through. The internal temperature should reach 165°F (74°C).
• Serve warm with tzatziki, pita, Greek salad, buttered rice or orzo, and plenty of fresh lemon wedges.