Prep the ingredients

• Finely chop the red onion, parsley and dill.
• Mince the garlic and finely dice the roasted red pepper.
• Zest one lemon and juice the other two.

Mix the meatball mixture

• Add the ground chicken, egg, breadcrumbs, red onion, roasted red pepper, garlic, parsley, dill, paprika, onion powder, garlic powder, garlic salt, oregano, Calabrian chili paste, lemon juice, lemon zest, olive oil and salt to a large bowl.
• Mix gently until just combined so the meatballs don't become dense.

Shape the meatballs

• Scoop out portions with a cookie scoop.
• Roll them into balls with damp hands.

Sear the meatballs

• Heat the olive oil in a nonstick pan.
• Sear the meatballs on each side until browned.

Bake the meatballs

• Transfer the meatballs to a baking tray and bake at 200 °C until cooked through, pulling them out at about 71 °C so they carry over to 74 °C.

Serve

• Serve the meatballs in a bowl over Greek salad, drizzled with olive oil and topped with dill.