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Feta-stuffed Greek chicken meatballs served with roasted garlic tzatziki sauce
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Feta-Stuffed Greek Chicken Meatballs with Roasted Garlic Tzatziki

Juicy meatballs stuffed with creamy feta cheese, paired with a refreshing roasted garlic tzatziki for a delightful Mediterranean experience.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Keyword: Feta-Stuffed Meatballs, Greek Chicken Meatballs, Tzatziki Recipe
Servings: 4 servings
Calories: 300kcal

Ingredients

For the Meatballs

  • 1 pound ground chicken
  • 1/3 cup breadcrumbs (panko or regular)
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried oregano
  • 1 each zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 each egg, lightly beaten
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon olive oil (for pan-searing)
  • 3 ounces feta cheese, cut into small cubes

For Roasted Garlic Tzatziki

  • 1 cup thick, creamy Greek yogurt
  • 1/2 each cucumber, grated and well-drained
  • 1 whole head garlic, roasted
  • 1 tablespoon fresh lemon juice (for tzatziki)
  • 1 tablespoon fresh dill (for tzatziki)
  • 1 tablespoon olive oil (for tzatziki)

Instructions

Preparation

  • Preheat your oven to 375°F (190°C). Slice the top off a whole head of garlic, drizzle it with olive oil, and wrap it in foil. Roast for 30–40 minutes until the cloves are golden and soft.
  • In a mixing bowl, combine the Greek yogurt, grated and drained cucumber, mashed roasted garlic, lemon juice, fresh dill, salt, and black pepper. Drizzle with olive oil and mix well. Cover and refrigerate.
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, red onion, minced garlic, parsley, dill, oregano, lemon zest, lemon juice, beaten egg, salt, and black pepper. Mix until everything is evenly incorporated.
  • Take a small portion of the mixture, flatten it in your palm, place a cube of feta cheese in the center, and wrap the meat around it, sealing it into a round meatball. Repeat for the remaining mixture.

Cooking

  • Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring they don’t overcrowd the pan. Cook for about 10-12 minutes, turning occasionally, until golden brown and fully cooked through.

Serving

  • Arrange the meatballs on a serving platter, serve with roasted garlic tzatziki, and garnish with extra fresh dill and a drizzle of olive oil.

Notes

Ensure the meatballs are not too tightly packed for tenderness. Optional: add a teaspoon of smoked paprika or cumin for extra flavor.