Chicken Meatballs Recipe

To a food processor add the onion and garlic and pulse to chop into small pieces. Add the chicken pieces, 2 tbsp olive oil, feta cheese, egg, panko breadcrumbs, dried oregano, chili flakes, green olives, sundried tomatoes, salt and pepper. Pulse to chop / combine everything, until the chicken starts to break down into more of a ground meat texture, making sure not to over-mix into a paste.Pour mixture into a bowl or scoop directly out of the food processor, about 2 tbsp at a time and form into meatballs.
Heat a large non stick skillet to medium heat. Add 1 tbsp olive oil and then the meatballs, cooking to brown each side, turning every few minutes and until each meatball is cooked through and reaches an internal temperature of 165F, about 15-20 minutes. Remove all of the meatballs to a plate (if needed cook the meatballs in batches).
If desired, make our Butter & Lemon Sauce in the same pan as you cooked the meatballs in - it goes perfectly with the meatballs!