Minty Chicken Meatballs

Preparation

1. Meatballs

   Step 1

   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 until evenly combined. Working one at a time, scoop out ¼-cup portions; roll into balls.

   Step 2

   Heat remaining 2 Tbsp. extra-virgin olive oil in a medium skillet over medium. Cook meatballs, turning often to brown on all sides and reducing heat to low if browning too quickly, until cooked through and a thermometer inserted into the center registers 165°, 9–12 minutes.

2. Sauce and Assembly

   Step 3

   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.

   Step 4

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