For the Spice Mixture:

1. In a small bowl, whisk together all the seasonings until well combined.
2. Store in an airtight container. This recipe will make roughly ¼ cup of the mix, and you can easily double it, as needed.

For the Meatballs:

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the spice mix, parsley, milk, ketchup, and breadcrumbs. Taste the mixture and add more spice mix or a pinch of salt, to meet your taste. Remember, the meat is not incorporated yet, so having it be slightly overseasoned is the way to go.
3. Stir in your egg and egg yolk and fold in the chicken until everything is well combined but not overmixed and gummy. Depending on how moist the chicken meat is, I may add an additional ¼ cup of breadcrumbs. You want the mixture to hold its shape when formed but not so dry that it crumbles.
4. Form the mixture into 1-inch meatballs and place on the prepared baking sheet.
5. Once all the meatballs are formed and on the tray, drizzle them lightly with olive oil.
6. Bake for 18-20 minutes, or until they are golden and crisp on the bottom and cooked through in the center.
7. Keep warm until you are ready to serve.

For the Whipped Feta:

1. While the meatballs are baking, make the whipped feta by placing the feta in a food processor and pulsing it until it is finely broken up.
2. Add in the cream cheese, garlic, and spice mixture and blend until the mixture is completely smooth and fluffy. You may need to stop the machine a handful of times to scrape down the sides.
3. Keep going until everything is completely smooth and creamy. Stream in the olive oil and pulse to incorporate.
4. This can be made ahead and stored in an airtight container in the fridge. Return to room temperature before serving.

To Serve:

1. In a mixing bowl, combine pickled red onions, cucumbers, and cherry tomatoes with a squeeze of lemon juice and some chopped parsley. Season with salt and pepper, to taste, and toss well to combine.
2. On a serving bowl or plate, spread out a dollop of the whipped feta. I use roughly ⅓ cup for each serving.
3. Top with meatballs, the veggie mixture, and some additional chopped parsley.
4. Serve with tzatziki and lemon wedges for squeezing over everything. Garnish with a few additional crumbles of feta cheese.