We had a full house last weekend—my husband’s old mentor, Mr. Becker, was visiting from out of state. He taught culinary arts before retiring and now spends his time traveling, trying regional flavors, and telling great stories over good food.
Naturally, I wanted to cook something special that still felt like “us”—flavorful, simple, and family-friendly. That’s when these feta-stuffed Greek chicken meatballs came to mind. They’re one of those dishes that sneak in bright Mediterranean flavor without requiring a mountain of prep or cleanup.
I started early, while the kids were finishing their cartoons and my husband was out picking up fresh herbs from the local market. Mr. Becker arrived just as the garlic was roasting, filling the kitchen with that warm, nutty smell. He sat at the counter, sipping coffee, watching me grate cucumber for the tzatziki, and asking questions like he was back in his teaching days—“Why roast the garlic instead of using it raw?” (Answer: It mellows the bite, turns creamy, and blends like butter.)
By the time the meatballs hit the skillet, even my youngest was sneaking into the kitchen asking how much longer until lunch. We all sat down at the table—no fancy plating, just bowls of meatballs, warm pita, and fresh veggies. Mr. Becker ended up asking for the recipe, which felt like a win coming from someone who taught chefs. I printed it for him right after dessert.
Short Description
Tender chicken meatballs stuffed with creamy feta, seasoned with lemon, dill, and oregano, served with a silky roasted garlic tzatziki—this dish is fresh, satisfying, and perfect for weeknight dinners or weekend entertaining.
Key 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
Tools Needed
- Sharp knife
- Cutting board
- Mixing bowls
- Garlic roaster or aluminum foil
- Skillet or non-stick frying pan
- Grater or food processor
- Kitchen towel or cheesecloth for cucumber
- Tongs or spatula
- Meat thermometer (optional but helpful)
Cooking Instructions
Step 1: Roast the Garlic
Preheat your oven to 375°F (190°C). Slice the top off a whole head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and place directly on the oven rack.
Roast for 35 minutes until the cloves are golden, soft, and aromatic. Allow to cool slightly, then squeeze the cloves out of their skins and mash into a smooth paste. Set aside.
Step 2: Make the Tzatziki
Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, combine the Greek yogurt, cucumber, roasted garlic paste, lemon juice, chopped dill, salt, and pepper. Stir until smooth and creamy. Drizzle in olive oil to add a richer finish. Chill in the refrigerator for at least 30 minutes.
Step 3: Make the Meatballs
In a large bowl, mix the ground chicken with breadcrumbs, red onion, minced garlic, dill, parsley, lemon zest, lemon juice, egg, oregano, salt, and pepper. Mix gently—just enough to bring everything together.
Take about 1½ tablespoons of the meat mixture, flatten it in your palm, and place a cube of feta in the center. Wrap the meat around the cheese and roll into a ball. Repeat with remaining mixture to form 16–20 meatballs.
Step 4: Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 10–12 minutes, turning occasionally, until all sides are golden brown and the internal temperature hits 165°F (75°C). Transfer to a plate lined with paper towels.
Step 5: Serve
Plate the warm meatballs with a generous side of roasted garlic tzatziki. Garnish with extra dill or parsley. These work beautifully as appetizers, served in pita with veggies, or over a bed of quinoa for a hearty meal.
Why You’ll Love This Recipe
Flavor-packed with herbs, garlic, lemon, and creamy feta
Healthy and protein-rich, thanks to lean ground chicken and Greek yogurt
Customizable for snacks, appetizers, or full meals
Great make-ahead meal—tzatziki gets better after chilling
Crowd-pleasing yet easy enough for a busy weeknight
Balanced textures: crisped meatballs and cool, silky dip
Mistakes to Avoid & Solutions
Overmixing the meatball mixture: This can lead to tough, rubbery meatballs. Gently combine just until everything holds together.
Skipping the cucumber squeeze: Watery cucumber will thin out your tzatziki and make it runny. Use a towel to press out all the moisture.
Using dry feta: Choose feta in brine for maximum creaminess and flavor.
Crowding the skillet: This prevents even browning. Cook in batches.
Not chilling the tzatziki: It needs at least 30 minutes to develop flavor and texture.
Serving and Pairing Suggestions
Serve on a platter with warm pita, olives, and sliced tomatoes for a Mediterranean spread.
Make it a meal with lemon rice, grilled veggies, or a Greek salad.
For a party: serve with mini skewers or toothpicks and tzatziki in small dipping bowls.
Pair with a crisp white wine like Sauvignon Blanc or a light lager.
Great for meal prep—pack into lunchboxes with couscous and cucumber slices.
Storage and Reheating Tips
Storage:
Store cooked meatballs in an airtight container in the fridge for up to 4 days.
Tzatziki can be stored separately in the fridge for up to 3 days.
Reheating:
Reheat meatballs in a skillet over low heat with a splash of water or broth to avoid drying.
For quicker reheating, microwave for 30–60 seconds, covered, until warmed through.
Do not microwave the tzatziki—serve it cold.
FAQs
1. Can I bake the meatballs instead of frying them?
Yes! Bake them at 400°F (200°C) for about 18–20 minutes, turning once halfway through. They’ll be a bit less crispy but still flavorful.
2. Can I use ground turkey instead of chicken?
Absolutely. Turkey works well here—just make sure it’s not too lean, or the meatballs might dry out.
3. How can I make this dish gluten-free?
Swap the breadcrumbs for gluten-free panko or ground oats.
4. What if I don’t have fresh herbs?
Use half the amount of dried herbs in place of fresh, but fresh dill and parsley are recommended for the best flavor.
5. Can I freeze the meatballs?
Yes. Freeze them cooked or uncooked. Place on a baking sheet to freeze individually, then transfer to a zip-top bag. Thaw overnight before reheating or baking.
Tips & Tricks
Wet your hands before rolling the meatballs—it keeps the mixture from sticking.
Let the meat mixture rest in the fridge for 10–15 minutes before forming balls; it firms up for easier handling.
Roast two heads of garlic at once and keep one in the fridge to spread on toast or stir into mashed potatoes.
Use a microplane for the garlic if you want an extra-smooth tzatziki without roasting.
Recipe Variations
Spicy Feta Meatballs
Add ½ teaspoon crushed red pepper flakes and a chopped jalapeño to the meat mixture. Pair with a tzatziki spiked with a dash of cayenne.
Herbed Lamb Version
Substitute ground chicken with ground lamb. Use mint instead of dill and serve with couscous and pickled onions for a deeper, richer flavor.
Zucchini-Tzatziki Twist
Replace the cucumber in tzatziki with grated zucchini (also well-drained). Adds a slightly earthy note and works great with lamb.
Mini Meatball Skewers
Form smaller meatballs and skewer them with cherry tomatoes and cucumber chunks. Perfect for parties or kid-friendly dinners.
Final Thoughts
Feeding someone who’s spent their life teaching others how to cook can be intimidating—but this recipe made it feel easy. It gave me a dish I could serve proudly, without spending hours stressing in the kitchen. These meatballs delivered flavor, comfort, and a little sense of celebration all at once.
I’ll be keeping this one in my back pocket for everything from weeknight dinners to the next family potluck. If you’re cooking for guests you want to impress (without the pressure), this is the recipe to try.
Feta-Stuffed Greek Chicken Meatballs With Roasted Garlic Tzatziki
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
- Preheat oven to 375°F (190°C). Slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast for 35 minutes. Cool slightly, squeeze out cloves, mash into a paste. Set aside.
- Grate cucumber, squeeze out moisture. Mix with Greek yogurt, roasted garlic paste, lemon juice, dill, salt, and pepper. Stir in olive oil. Chill for 30 minutes.
- Combine ground chicken, breadcrumbs, onion, garlic, dill, parsley, lemon zest and juice, egg, oregano, salt, and pepper. Flatten 1½ tbsp of mixture, add a feta cube, wrap and roll into a ball. Repeat to form 16–20.
- Heat oil in a skillet over medium. Cook meatballs in batches for 10–12 minutes, turning until golden and cooked through (165°F). Drain on paper towels.
- Serve meatballs with roasted garlic tzatziki. Garnish with herbs. Enjoy as appetizers, in pita, or over grains.
