Minty Chicken Meatballs

• servings: 4 servings

Ingredients

2 bunches mint (about 2 oz.), stems removed

1 large egg

1 small onion, very coarsely chopped

8 garlic cloves

1 jalapeño, halved, seeds removed

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt

1 tsp. freshly ground pepper

¼ cup plus 2 Tbsp. extra-virgin olive oil

⅔ cup plain fine dry breadcrumbs

1 lb. ground chicken

1 garlic clove, finely grated

1⅓ cups plain whole-milk Greek yogurt

2 tsp. finely grated lemon zest

2 tsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil, plus more for drizzling

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

3 Persian cucumbers, halved lengthwise, cut crosswise on a diagonal 1" thick

Directions

Finely chop enough mint leaves from 2 bunches mint (about 2 oz.), stems removed, to make 2 Tbsp. and set aside for making the sauce. Set some leaves aside separately for serving. Transfer remaining mint to a blender or food processor; add 1 large egg, 1 small onion, very coarsely chopped, 8 garlic cloves, 1 jalapeño, halved, seeds removed, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, and ¼ cup extra-virgin olive oil. Blend until mostly smooth and no visible pieces of onion remain. Pour mixture into a large bowl and mix in ⅔ cup plain fine dry breadcrumbs; let sit 5 minutes. Add 1 lb. ground chicken and, using your hands, mix thoroughly and aggressively until evenly combined. (Don’t be afraid of overworking. This mixing process will help the meatballs stay together. The mixture should be paste-like.) Working one at a time, scoop out ¼-cup portions; roll into balls.

Heat remaining 2 Tbsp. extra-virgin olive oil in a medium skillet over medium. Cook meatballs, turning often to brown on all sides and help them keep their shape and and reducing heat to low if browning too quickly, until cooked through and a thermometer inserted into the center registers 165°, 9–12 minutes. (Meatballs have a tendency to slump slightly as they cook. Turning them often will help them keep their shape, but don’t fret if they don’t turn out perfectly round.)

Whisk 1 garlic clove, finely grated, 1⅓ cups plain whole-milk Greek yogurt, 2 tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, 2 Tbsp. extra-virgin olive oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and reserved chopped mint in a small bowl. Taste sauce and season with more salt if needed. Place 3 Persian cucumbers, halved lengthwise, cut crosswise on a diagonal 1" thick, and a pinch of salt in a medium bowl, drizzle with oil, and toss to coat.

Spread sauce over a platter. Arrange meatballs and seasoned cucumbers on top. Scatter reserved mint leaves over and drizzle with more oil.