🇬🇷 Feta-Stuffed Greek Chicken Meatballs with Roasted Garlic Tzatziki
Juicy, herb-infused chicken meatballs with a surprise feta center, served with a creamy roasted garlic tzatziki sauce. This Mediterranean-inspired dish is packed with flavor and perfect for meal prep, party platters, or a healthy dinner.
📝 Description
This Greek-inspired recipe delivers big flavor in bite-sized form. Moist chicken meatballs are studded with herbs, lemon zest, and onion, then stuffed with creamy feta and seared until golden. Served with a cooling tzatziki made extra decadent with slow-roasted garlic, it’s a dish that hits savory, tangy, and creamy notes in every bite.
🍳 Ingredients
For the Chicken Meatballs:
- 1 lb (450g) ground chicken
- 3 oz (85g) feta cheese, cut into ¼-inch cubes
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- ⅓ cup breadcrumbs (panko or regular)
- 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 pepper, to taste
- 1 tablespoon olive oil (for pan cooking)
For the Roasted Garlic Tzatziki:
- 1 head of garlic (whole, unpeeled)
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- ½ cucumber, grated and drained (use cheesecloth or paper towels)
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
👨🍳 Instructions
Roast the Garlic (for Tzatziki):
- Preheat oven to 400°F (200°C).
- Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil.
- Roast for 35–40 minutes until soft and golden. Let cool, then squeeze out the cloves.
Make the Tzatziki:
- Combine Greek yogurt, grated cucumber, roasted garlic (about 4–5 cloves or to taste), lemon juice, olive oil, dill, salt, and pepper.
- Mix well and chill in the fridge for at least 30 minutes to let flavors meld.
Prepare the Meatballs:
- In a large bowl, combine ground chicken, onion, egg, lemon juice, zest, garlic, herbs, breadcrumbs, salt, and pepper.
- Mix until just combined—avoid overmixing to keep the meatballs tender.
- Form small meatballs (about 1½ inches wide), flatten slightly, insert a cube of feta in the center, and seal.
- Heat olive oil in a skillet over medium heat. Sear meatballs in batches for 3–4 minutes per side until browned and cooked through (internal temp: 165°F / 74°C).
- Alternatively, bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
🍴 Servings
- Serves: 4 people
- Makes: ~16 meatballs
- Serving Size: 4 meatballs + ¼ cup tzatziki
📊 Nutritional Info (Per Serving, Approx.)
- Calories: 320
- Protein: 27g
- Fat: 19g
- Carbs: 8g
- Fiber: 1g
- Sugar: 2g
- Sodium: ~600mg (can vary based on feta and seasoning)
💡 Tips & Notes
- Draining the cucumber is essential to prevent watery tzatziki.
- Use good-quality feta—block-style, not crumbled—for best texture and melting.
- Meal prep–friendly: Store meatballs and tzatziki separately in the fridge for up to 4 days.
- Serving ideas: Great in pita wraps, over rice, with salad, or part of a mezze board.
- Want it low-carb? Swap breadcrumbs for almond flour or crushed pork rinds.
🌿 Health Benefits
- High-protein: Great for muscle repair and satiety.
- Greek yogurt: Rich in probiotics and calcium.
- Garlic and herbs: Natural anti-inflammatory and antioxidant properties.
- Balanced meal: When served with whole grains or veggies.
❓ Frequently Asked Questions
Q: Can I use ground turkey instead of chicken?
A: Yes! Ground turkey works just as well, though choose a mix with some fat for best results.
Q: Can I air-fry the meatballs?
A: Absolutely. Air-fry at 375°F (190°C) for 10–12 minutes, turning halfway.
Q: Is the tzatziki freezer-friendly?
A: Not ideal—Greek yogurt can separate. Only freeze the meatballs.
Q: Can I make these gluten-free?
A: Yes. Use gluten-free breadcrumbs or almond flour.
Q: What wine pairs with this?
A: A crisp white like Sauvignon Blanc or a light red like Pinot Noir pairs beautifully.