🧆 Feta-Stuffed Greek Chicken Meatballs
with Roasted Garlic Tzatziki
Serves: 4–5
Time: ~45 minutes total
🛒 Ingredients
Chicken Meatballs
1 lb (450 g) ground chicken
½ cup breadcrumbs (plain or panko)
1 egg
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tsp dried oregano
½ tsp paprika
¾ tsp salt
½ tsp black pepper
1 tbsp olive oil
4 oz feta cheese, cut into small cubes (about ½-inch)
Roasted Garlic Tzatziki
1 cup Greek yogurt (plain, full-fat preferred)
1 English cucumber, grated & squeezed dry
1 whole garlic head
1 tbsp olive oil
1–2 tbsp lemon juice
1 tbsp fresh dill, finely chopped
Salt to taste
🔥 Instructions
1. Roast the Garlic
Preheat oven to 400°F (200°C).
Slice the top off the garlic head.
Drizzle with olive oil, wrap in foil.
Roast 35–40 minutes until soft and golden.
Cool slightly, then squeeze out the cloves.
2. Make the Tzatziki
In a bowl, mix:
Greek yogurt
Grated cucumber (very dry!)
Roasted garlic (mashed)
Lemon juice
Dill
Salt
Chill in the fridge while you cook the meatballs (flavor gets better).
3. Prepare the Meatballs
In a large bowl, mix:
Ground chicken
Breadcrumbs
Egg
Garlic
Herbs & spices
Olive oil
Mix gently—don’t overwork.
4. Stuff & Shape
Scoop about 2 tbsp of meat mixture.
Flatten slightly.
Place 1 cube of feta in the center.
Wrap meat around it and roll into a ball.
Repeat until finished.
5. Cook the Meatballs
Option A: Bake (easy & juicy)
Bake at 400°F (200°C) for 18–22 minutes
Broil 2 minutes at the end for browning
Option B: Pan-Seared
Heat olive oil over medium heat
Cook, turning gently, 10–12 minutes total
Internal temp should hit 165°F (74°C).
🍽️ Serve With
Warm pita or flatbread
Lemon rice or orzo
Greek salad
Extra tzatziki (always extra)
❓ Q & A
Q: Can I use ground turkey instead of chicken?
Yes! Use ground turkey (93% lean is best). Flavor stays great.
Q: My meatballs are dry—what went wrong?
Most common reasons:
Overcooking
Overmixing the meat
Too-lean chicken
Fix: Add 1–2 tbsp yogurt or olive oil to the meat mix.
Q: Can I make these ahead of time?
Absolutely.
Meatballs: shape and refrigerate up to 24 hours
Tzatziki: best after 1–2 hours chilling
Q: Can I freeze them?
Yes!
Freeze uncooked or cooked
Store up to 3 months
Thaw overnight in fridge before reheating
Q: What if I don’t like dill?
No problem.
Swap with parsley or mint
Or skip herbs and add extra lemon
Q: How do I stop feta from leaking out?
Use cold feta
Fully seal meat around it
Don’t overstuff
Some leakage is normal—and honestly delicious 😌
Q: Is there a gluten-free option?
Yes:
Use gluten-free breadcrumbs
Or crushed rice crackers / almond flour.