In a large mixing bowl, combine minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onion, crumbled feta cheese, egg, dried oregano, salt, and pepper.

Gently fold the ground chicken into the meatball mixture, ensuring an even blend without overworking.

Using a cookie scoop or your hands, form the mixture into 24-28 meatballs, ensuring uniform size and place them on a parchment-lined baking sheet.

In a large skillet, heat a tablespoon of olive oil over medium-high heat and sear the meatballs for 5-7 minutes until browned.

Transfer the seared meatballs to a plate and set aside.

In the same skillet, melt 2 tablespoons of butter and sauté minced garlic.

Whisk in 2 tablespoons of flour to form a roux and cook until golden.

Slowly pour in 2 cups of chicken broth, whisking to prevent lumps, and thicken the sauce.

Beat together 2 egg yolks, temper with hot sauce, and return to the skillet while stirring.

Season with nutmeg, lemon zest, salt, and pepper, then incorporate green olives and return the meatballs to coat in the sauce.