Mix Meatball Base: In a large bowl, whisk together the beaten egg, panko breadcrumbs, grated parmesan, minced garlic, lemon zest, lemon juice, chopped parsley, dried oregano, sea salt, and black pepper. Let sit for 2 minutes so the breadcrumbs absorb the moisture.

Gently Form Meatballs: Add the ground chicken to the bowl. Using clean hands or a fork, gently fold the mixture together until just combined—do not overwork or pack tightly. Lightly oil your hands and roll into 16 evenly sized round meatballs (about 1.5 inches each).

Sear Until Crispy: Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the meatballs in a single layer without crowding the pan. Sear undisturbed for 3 to 4 minutes until deeply browned on the bottom.

Turn & Finish Cooking: Use tongs to gently roll the meatballs to brown all sides, cooking for another 5 to 6 minutes until cooked through and the internal temperature registers 165°F (74°C). (Air Fryer Alternative: Place in air fryer basket at 400°F / 200°C for 10 to 12 minutes, shaking basket halfway through).

Whip the Dip & Serve: In a small bowl, whisk together the Greek yogurt, mayo, grated garlic, lemon juice, fresh dill, and sea salt. Transfer hot crispy meatballs to a platter, garnish with fresh parsley, lemon zest, and flaky sea salt, and serve immediately alongside the chilled garlic herb dip and charred lemon wedges!