Make the cucumber salad:

• Slice the cucumbers into chunks or medium slices, add to a bowl with a generous pinch of salt, pepper, a little olive oil and a splash of red wine vinegar (or lemon juice). Toss and set aside.

Make the yogurt:

• Combine all ingredients together, mix well, and set aside or spread evenly on your serving platter.

Make the meatballs:

• In a food processor, combine the egg, roughly chopped herbs, salt, shallot, garlic clove, olive oil, and lemon juice. Pulse until mixed well.
• To a large bowl, add the egg + herb mixture and breadcrumbs. Stir together and let sit 5 minutes. I sweat this makes a big difference in the end texture!
• Add the ground chicken and mix well, without over doing it, using either your hands or a spatula. I prefer hands to get everything incorporated together.
• Cook on the stovetop in a cast iron or other frying pan. Let the pan heat up over medium heat, add a splash of olive oil and then wait another minute. Make sure it's hot before adding the meatballs for a good sear! Cook until internal temperature reads 165, flipping/rolling as needed (about 7-8 minutes per side).
• If they're getting too brown, but aren't done yet, turn the heat down, add a splash of water and cover to help them cook through.
• You can also cook in the oven by laying on a parchment-lined baking sheet and cooking at 400 degrees for around 20-25 minutes.
• Place the meatballs over the yogurt, pile the cucumbers on top and finish with more fresh mint or dill if you have extra!