05/14/2025
Feta-Stuffed Greek Chicken Meatballs with Roasted Garlic Tzatziki 🧆🧄🇬🇷
Juicy chicken meatballs filled with melty feta—paired with creamy, garlicky tzatziki that takes things way up a notch.
Ingredients
For the Chicken Meatballs:
1 lb ground chicken
3 oz feta cheese, cut into small cubes
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
⅓ cup breadcrumbs (panko or regular)
1 tablespoon olive oil (for cooking)
1 egg, lightly beaten
¼ cup finely chopped red onion
Zest of 1 lemon
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper, to taste
For the Roasted Garlic Tzatziki:
1 head garlic (whole)
1 cup Greek yogurt
½ cucumber, grated and drained
1 tablespoon olive oil
1 tablespoon fresh dill, chopped
Salt and black pepper, to taste
1 tablespoon lemon juice
Instructions
1. Roast the Garlic:
Preheat oven to 375°F (190°C).
Cut the top off the garlic head, drizzle with olive oil, wrap in foil.
Roast for 35 minutes until soft and golden.
Let cool, then squeeze and mash into a paste.
2. Make the Tzatziki:
Grate cucumber and squeeze out moisture.
Mix yogurt, cucumber, mashed garlic, lemon juice, dill, salt, and pepper.
Drizzle with olive oil.
Chill for at least 30 minutes.
3. Make the Meatballs:
In a bowl, mix ground chicken, breadcrumbs, onion, garlic, herbs, lemon zest and juice, egg, salt, and pepper.
Take about 1½ tbsp of the mix, flatten, and place a cube of feta in the center.
Wrap the meat around the cheese and roll into a ball. Repeat.
4. Cook the Meatballs:
Heat olive oil in a skillet over medium.
Cook meatballs in batches for 10–12 minutes, turning to brown all sides.
They’re done when they reach 165°F (75°C). Drain on paper towels.
5. Serve:
Plate the meatballs and serve with a side of tzatziki.
Top with extra dill and a drizzle of olive oil.
Goes great with pita, salad, or herby rice.
