Feta-Stuffed Greek Chicken Meatballs (Printable Version)
Juicy chicken meatballs with melty feta centers, served alongside creamy, garlicky tzatziki for Mediterranean perfection.
# What You'll Need:
→ For the Chicken Meatballs
01 -
1 lb ground chicken
02 -
3 oz feta cheese, cut into small cubes
03 -
1 tablespoon fresh dill, chopped
04 -
1 tablespoon lemon juice
05 -
⅓ cup breadcrumbs (panko or regular)
06 -
1 tablespoon olive oil (for cooking)
07 -
1 egg, lightly beaten
08 -
¼ cup finely chopped red onion
09 -
Zest of 1 lemon
10 -
1 tablespoon fresh parsley, chopped
11 -
2 cloves garlic, minced
12 -
1 teaspoon dried oregano
13 -
Salt and black pepper, to taste
→ For the Roasted Garlic Tzatziki
14 -
1 head garlic (whole)
15 -
1 cup Greek yogurt
16 -
½ cucumber, grated and drained
17 -
1 tablespoon olive oil
18 -
1 tablespoon fresh dill, chopped
19 -
Salt and black pepper, to taste
20 -
1 tablespoon lemon juice
# Steps To Follow:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
# Notes and Tips:
01 -
Juicy chicken meatballs filled with melty feta—paired with creamy, garlicky tzatziki that takes things way up a notch.