• Prep Ingredients: Start by prepping your ingredients. Chop the dill and parsley finely. Mince the garlic. Crumble the feta cheese if it's not already crumbled. This ensures everything is ready to go for a smooth cooking process.
• Mix Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, and milk. Gently mix to slightly combine, then add the crumbled feta cheese, dill, parsley, dried oregano, minced garlic, salt, and pepper. Mix everything together until just combined, being careful not to overmix as that can make the meatballs tough.
• Form Meatballs: Wet your hands slightly with water to prevent sticking and start forming the mixture into meatballs. Aim for about 1 to 1.5 inches in diameter. Place the formed meatballs on a plate or tray. You should have around 15-20 meatballs.
• Cook Meatballs (Skillet Method): Heat a large skillet over medium heat and add enough olive oil to lightly coat the bottom. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through. An internal temperature should read 165°F (74°C) when they're done.

Baking Instructions

• Preheat Oven: Before you start forming your meatballs, preheat your oven to 400°F (200°C). This ensures your oven is at the right temperature for baking once you're ready to put the meatballs in.
• Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with olive oil. This prevents the meatballs from sticking and makes cleanup easier.
• Arrange Meatballs: Place the formed meatballs on the prepared baking sheet, ensuring they're not touching. This allows them to cook evenly all around.
• Bake: Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are golden brown on the outside and cooked through. The internal temperature should reach 165°F (74°C) to ensure they're fully cooked.
• Serve: Once cooked, remove the meatballs from the skillet or oven and serve them hot. They go wonderfully with a tzatziki sauce for dipping, a side of Greek salad, or even as a part of a wrap or pita sandwich.