Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it with nonstick spray.

In a large bowl combine: 1 lb ground chicken (or ground turkey), 1/4 cup whole wheat panko breadcrumbs, 1 egg, 1/3 cup sun-dried tomatoes (packed in oil, chopped), 1/4 cup feta cheese, 1/4 cup parmesan cheese, 2 cloves garlic minced (or 1/2 teaspoon garlic powder), 1/4 cup green onions chopped, 2 tablespoons fresh parsley chopped, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Mix the ingredients until evenly combined, using a spoon or your hands. Mix only until combined—avoid overworking the meat.

Using a small to medium cookie scoop or a 1.5-tablespoon measure, shape the mixture into roughly 2-inch meatballs and place them on the prepared baking sheet, spacing them slightly apart. You should get about 18 meatballs.

Bake on the middle rack for 20–25 minutes, until the meatballs are lightly browned and cooked through (internal temperature 165°F / 74°C or no pink in the center).

Remove from the oven and let rest briefly. Optional: squeeze a little lemon over the meatballs before serving.