Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it. While the oven heats, mince your garlic cloves, chop the sun-dried tomatoes into small pieces, thinly slice the green onions, chop the fresh parsley, zest the lemon, and juice it into a small bowl. Crumble the feta cheese and grate the Parmesan. Having everything prepped and ready before you start mixing ensures you can work efficiently and the flavors will distribute evenly throughout the mixture.

In a large bowl, add the ground chicken, panko breadcrumbs, egg, the prepared sun-dried tomatoes, feta cheese, Parmesan cheese, minced garlic, green onions, parsley, salt, black pepper, oregano, lemon zest, and lemon juice. Using your hands or a fork, gently mix everything together until just combined—don't overmix, as this can make the meatballs tough and dense. I find that mixing by hand gives you better control and helps you avoid compacting the meat too much, which keeps them tender.

Using a 2-inch cookie scoop or your hands (lightly dampened to prevent sticking), form the mixture into evenly-sized balls and place them on the prepared baking sheet, spacing them about 1 inch apart. This uniform sizing ensures they cook at the same rate and finish at the same time. I like to use a scoop because it makes quick work of portioning and gives consistent results every time.

Place the baking sheet in your preheated 400°F oven and bake for 20 to 25 minutes, until the meatballs are cooked through (they should reach an internal temperature of 165°F at the center). The meatballs will be golden on the outside and should feel firm when gently pressed. There's no need to flip them during baking—they'll cook evenly on all sides.

Remove the meatballs from the oven and let them rest on the baking sheet for 2-3 minutes before serving. This brief rest allows the residual heat to finish cooking the centers while keeping them moist. Serve warm as an appetizer, in a pita with tzatziki, over rice, or with your favorite Mediterranean-inspired sides.