Feta-Stuffed Greek Chicken Meatballs With Roasted Garlic Tzatziki
Tender chicken meatballs filled with creamy feta, seasoned with lemon and herbs, served with roasted garlic tzatziki—a fresh, satisfying dish for any night.
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.