Grate the cucumber, then use a clean kitchen towel or paper towels to squeeze out as much moisture as you can. Combine the cucumber with Greek yogurt, minced garlic, dill, lemon juice, olive oil, and a pinch of salt and pepper. Taste and adjust. Cover and chill while you make the meatballs.

Preheat the oven to 400°F (200°C) if you prefer baking, or heat a large skillet over medium heat if pan-frying.

In a large bowl, mix the ground chicken, breadcrumbs, egg, grated onion, garlic, parsley, oregano, lemon zest, salt, and pepper. Gently combine without overworking it.

Shape the mixture into 1½-inch meatballs (about 16–18 meatballs). If the mixture feels sticky, wet your hands slightly with cold water.

Oven method: Place meatballs on a parchment-lined baking sheet and bake for 15–18 minutes, until internal temp reaches 165°F (74°C).

Stovetop method: Heat 1–2 tbsp olive oil in a skillet over medium heat. Brown meatballs on all sides (about 8–10 minutes total), then lower heat, cover, and cook another 3–4 minutes until cooked through.

Once cooked, let meatballs rest for a couple of minutes. Serve warm with dollops of tzatziki on top, in pita sandwiches, or over a bed of greens.