Combine the meatball mixture: In a large mixing bowl, add chicken mince, grated onion, minced garlic, breadcrumbs, egg, salt, pepper, dried oregano, and chopped herbs. Mix gently with your hands until ingredients are evenly incorporated but don’t overwork the meat, so the meatballs stay tender.
Shape the meatballs: Scoop small portions of the mixture and roll them into even-sized balls. Roll lightly in flour to give them a thin coating that helps with browning and prevents sticking. Set them aside on a plate.
Cook the meatballs: Heat a large pan over medium heat and add olive oil. Place the meatballs carefully and cook, turning occasionally, until they develop a golden crust on all sides. Reduce heat slightly and continue cooking until the centers are firm and fully cooked.
Prepare the sauce or sides: While meatballs cook, make tzatziki or have it ready in a small bowl. Chop extra parsley and mint for garnish. This adds a fresh, vibrant flavor that complements the warm meatballs.
Combine and finish: Once meatballs are cooked, remove from the pan and drizzle lightly with olive oil. Arrange on a serving plate and sprinkle generously with parsley and mint. Serve with tzatziki on the side or spoon it over the meatballs.
