• Preheat oven to 400°F. Line a baking pan with parchment paper and grease it with a thin layer of love oil or a cooking spray.
• In a large mixing bowl, add ½ cup bread crumbs and 3 tablespoons of milk. Stir it briefly so the crumbs absorb the milk.
• Add 1 lb ground chicken, 1 egg, ⅓ cup crumbled feta cheese, 2 finely chopped scallions, 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped fresh dill, ½ tablespoon finely chopped fresh mint, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon lemon zest, ¼ teaspoon salt, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper to the bowl with bread crumbs. Mix with a spatula or hands to combine. Do not over mix it.
• Using hands or the cookie dough scoop (preferred for even size balls), form the meatballs and orange them on a prepared baking pan.
• Bake the meatballs for about 20-25 minutes or until internal temperature reaches 165°F. I like to flip them half way through the cooking time for even browning. Sprinkle cooked meatballs with fresh dill and parsley on top. Serve with pita bread and tzatziki sauce.

Easy Tzatziki Sauce

• Using the fine side of a grater box, grate the cucumber and squeeze as much liquid as possible.
• In a small bowl, combined grated cucumber, ½ cup Greek yogurt, minced garlic clove, 1 teaspoon lemon juice, 1 tablespoon finely chopped dill, salt and pepper to taste.
• For best results, chill it in the fridge while the meatballs are baking. Serve as a dip for your Greek meatballs.