Description
Delicious Feta-Stuffed Greek Chicken Meatballs served with a creamy Roasted Garlic Tzatziki.
Ingredients
Scale
- Ground chicken (1 lb)
- Feta cheese, cubed
- 1 egg, beaten
- Breadcrumbs (panko or regular)
- 1 small red onion, chopped
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp dried oregano
- Olive oil (for cooking)
- Salt and black pepper
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed
- Roasted garlic from 1 whole head
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Salt and black pepper
Instructions
- Roast Garlic: Cut off the top of a garlic head, drizzle with olive oil, wrap in foil. Roast at 375°F (190°C) for 30–40 minutes. Cool and squeeze out the soft cloves. Mash into a paste.
- Make Tzatziki: Mix yogurt, grated cucumber, roasted garlic, lemon juice, dill, salt, and pepper. Drizzle in olive oil. Chill for 30 minutes.
- Prepare Meatballs: In a bowl, mix ground chicken, breadcrumbs, onion, garlic, parsley, dill, oregano, lemon zest and juice, egg, salt, and pepper. Scoop some mix, press in a feta cube, seal, and roll into a ball.
- Cook Meatballs: Heat olive oil in a pan over medium heat. Cook meatballs in batches for 10–12 minutes, turning to brown all sides. Make sure internal temp reaches 165°F (75°C).
- Serve: Plate the meatballs with the chilled tzatziki. Optional: garnish with dill or drizzle olive oil. Serve with salad, rice, or pita bread.
Notes
- For a spicier kick, add red pepper flakes to the meatball mixture.
- Ensure the tzatziki is chilled for the best flavor.
- These meatballs can be made ahead and frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Pan-frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 meatball with tzatziki
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg