3tablespoonschopped roasted red peppers,I use the ones marinated in olive oil
1cupplain greek yogurt
1lemon,juiced and zest freshly grated
kosher salt and pepper
In a bowl, combine the chicken with the breadcrumbs, garlic, parsley, lemon zest, oregano, dill, salt and pepper. Mix until just combined and form the mixture into small meatballs. (Or large meatballs! Whatever you prefer!)
Heat a skillet over medium heat and add the olive oil. Add the meatballs in a single layer and brown on all sides. Once browned on all sides, I cook on medium-low until the internal temperature of the meatballs reaches 165 degrees F. You can also pop them in a 350 degrees F oven for 10 minutes to cook through. I usually just keep them on the stove.
roasted red pepper whipped feta
Place the feta and the red peppers in a food processor and blend until smooth and creamy. This will take a few minutes and scrape down the sides as you go! Blend until it resembles a whipped cream cheese. This recipe can easily be doubled. You can make it ahead of time too and it will last a few days in the fridge.
Whisk all ingredients together with a big pinch of salt and pepper. Taste and season more if needed. I like to make this ahead of time and store it in the fridge - it’s so flavorful!