Ingredients (4 servings)

For the meatballs:

• 1 lb ground chicken (thigh preferred for juiciness)
• 1 small onion, finely grated
• 2 garlic cloves, minced
• ½ cup breadcrumbs (or fine bulgur, soaked + squeezed dry)
• 1 egg
• 2 tbsp fresh dill or mint, finely chopped
• 1 tsp ground cumin
• 1 tsp salt, ½ tsp black pepper
• Olive oil for searing

For the vegetables:

• 1 bunch asparagus, trimmed & cut into 2-inch pieces
• 1 cup fresh or frozen English peas
• 1 tbsp olive oil
• 1 garlic clove, minced
• Zest of ½ lemon

For the sauce:

• 1 cup Greek yogurt
• ½ cup crumbled feta
• 2 tbsp olive oil
• 1 garlic clove, smashed into paste with salt
• Juice of ½ lemon
• Optional: pinch of Aleppo pepper or sumac for garnish

Method

1. Make the Meatballs
   • Mix chicken, onion, garlic, breadcrumbs (or bulgur), egg, herbs, cumin, salt, and pepper until just combined.
   • Shape into small meatballs (about 1 ½ inches).
   • Heat olive oil in a wide pan, sear meatballs until golden on all sides. Remove and set aside.
     
     
2. Cook the Vegetables
   • In the same pan, add olive oil and garlic, sauté briefly.
   • Add asparagus and peas with a pinch of salt. Cook until just tender and bright green (4–5 minutes). Add lemon zest.
     
     
3. Make the Sauce
   • In a bowl, whisk yogurt, feta, olive oil, garlic paste, and lemon juice until smooth. Taste and adjust seasoning.
     
     
4. Bring It Together
   • Return meatballs to the pan with the veggies. Add 2–3 tbsp water, cover, and steam on low until meatballs are cooked through (8–10 minutes).
   • Remove from heat. Swirl in the yogurt-feta sauce gently (don’t boil or it may split).
     
     
5. Serve
   • Plate meatballs with asparagus and peas, spooning over extra yogurt-feta sauce.
   • Garnish with dill, mint, or sumac. Serve with pita or bulgur pilaf