Start by preheating your oven to 400°F and lining a baking sheet with parchment paper.

In a large bowl, stir together the breadcrumbs and milk until they form a thick paste. This step makes a world of difference—it keeps the meatballs tender and helps them stay juicy.

Add the chopped onion, parsley, dill, oregano, Italian seasoning, parmesan, and ground chicken to the breadcrumb mixture.

Using your hands (the best tool in the kitchen), mix until everything is just combined. Try not to overmix; you want the meatballs to be light and airy, not dense.

Form the mixture into two-inch balls and place them about an inch apart on your prepared baking sheet. They’ll need roughly 25 minutes in the oven, or until the internal temperature reaches 165°F. The aroma that fills your kitchen will make you want to sneak one right off the pan, but give them a moment to rest first so the juices redistribute evenly.

While the meatballs bake, prepare the whipped feta. In a food processor or blender, combine the feta cheese, Greek yogurt, and honey. Blend until smooth and velvety, scraping down the sides as needed. The honey adds just the right touch of sweetness to balance the saltiness of the feta.