My kitchen was filled with laughter the other night as I hosted my grandkids for one of our weekly “cooking adventures.” They’re still young, but curious—asking questions, sneaking bites, and wondering aloud how grandma makes meatballs taste “way better” than the ones at school. I smiled and told them it’s all in the herbs—and a bit of magic from our Greek roots.
Feta-Stuffed Greek Chicken Meatballs With Roasted Garlic Tzatziki weren’t part of my childhood table, but they feel like they should have been. This recipe was born from an afternoon of flipping through an old Mediterranean cookbook, sipping lemon tea, and wondering how I could blend those bold Greek flavors into something fun, wholesome, and comforting.
The roasted garlic tzatziki was a happy accident. I had a head of garlic I’d roasted for another dish and decided to mix it into the yogurt on a whim. That creamy, mellow garlic flavor paired with cool cucumber? A revelation.
Now, this dish is a favorite—not just with the kids, but with the adults who like their dinners satisfying yet light. It’s a recipe that feels familiar, yet fresh. And that’s exactly the kind of food I love sharing.
Short Description
Juicy Greek chicken meatballs stuffed with salty feta, served with a velvety roasted garlic tzatziki. A healthy, flavor-packed dish perfect for family dinners or entertaining.
Key Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 3 oz feta cheese, cut into small cubes
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- ⅓ cup breadcrumbs (panko or regular)
- 1 tablespoon olive oil (for cooking)
- 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 black pepper, to taste
For the Roasted Garlic Tzatziki:
- 1 head garlic (whole)
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
Tools Needed
- Mixing bowls
- Large skillet
- Foil
- Baking tray
- Grater
- Chef’s knife
- Measuring spoons & cups
- Paper towels or clean kitchen towel
Cooking Instructions
Step 1: Roast the Garlic
Preheat your oven to 375°F (190°C). Cut the top off the garlic head to reveal the tops of the cloves. Drizzle with olive oil, wrap in foil, and roast on a tray for about 35 minutes until soft and golden. Once cooled, squeeze the cloves from their skins and mash into a paste.
Step 2: Make the Tzatziki
Grate the cucumber and squeeze out as much water as you can using a clean kitchen towel or several layers of paper towels. In a bowl, mix Greek yogurt, cucumber, mashed roasted garlic, lemon juice, dill, salt, and pepper.
Stir until well combined. Drizzle in the olive oil, then chill the sauce for at least 30 minutes to let the flavors come together.
Step 3: Make the Meatballs
In a large bowl, combine ground chicken, breadcrumbs, red onion, garlic, fresh dill, parsley, lemon zest and juice, egg, dried oregano, salt, and pepper. Mix until just combined—don’t overwork it, or the meatballs will be tough.
Scoop about 1½ tablespoons of mixture, flatten it slightly, and place a cube of feta in the center. Wrap the meat around the cheese and roll into a ball. Repeat until you have 16–20 meatballs.
Step 4: Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for 10–12 minutes. Turn them occasionally to brown all sides evenly.
They’re done when golden brown and cooked through (165°F internal temperature). Transfer to a plate lined with paper towels.
Step 5: Serve
Plate the meatballs warm with a spoonful of tzatziki on the side or drizzled over the top. Garnish with extra dill or parsley if you like. These also work beautifully in a pita wrap with fresh veggies or as part of a mezze platter.
Why You’ll Love This Recipe
– Healthy lean protein option
– Feta-stuffed center adds a savory surprise
– Creamy, roasted garlic tzatziki = game-changer
– Great for meal prep or parties
– Versatile—serve as an appetizer or main course
– Easy to make ahead and reheat
Mistakes to Avoid & Solutions
Overmixing the meat
Leads to tough, dense meatballs. Solution: Mix just until everything is combined.
Not draining the cucumber
Watery tzatziki loses its creamy texture. Solution: Use a towel or squeeze over a sink to remove moisture.
Cooking over high heat
Burns the outside before the center is done. Solution: Keep heat at medium and rotate gently.
Skipping the resting time for tzatziki
Flavors won’t meld properly. Solution: Always chill for at least 30 minutes.
Cutting feta too small
It melts and disappears. Solution: Use small cubes, not crumbles, so you get that cheesy bite.
Serving and Pairing Suggestions
Serve these meatballs:
On a bed of lemon rice or couscous
In pita bread with tomatoes, onions, and lettuce
Alongside roasted vegetables
With warm naan or flatbread as part of a platter
With a Greek salad and a crisp white wine
Perfect for:
Appetizers at dinner parties
Weeknight family dinners
Meal prep lunches (store separately from tzatziki)
Summer picnics (served cold or at room temp)
Storage and Reheating Tips
Storage:
Store meatballs in an airtight container in the fridge for up to 4 days.
Tzatziki can be refrigerated for 3–4 days—stir before serving.
Freezing:
Freeze cooked meatballs (without sauce) in a single layer, then transfer to a freezer bag. Keeps well for up to 2 months.
Reheating:
Reheat meatballs in a skillet over medium heat with a splash of water or in the oven at 350°F for 10 minutes.
Avoid microwaving tzatziki—serve it cold from the fridge.
FAQs
1. Can I use ground turkey instead of chicken?
Yes, ground turkey works well and gives a slightly different flavor. Just make sure it’s not too lean or the meatballs may dry out.
2. Can I bake the meatballs instead of pan-frying?
Absolutely. Bake at 400°F for 15–18 minutes, flipping once halfway through.
3. What’s the best feta to use?
Use a block of feta in brine—it’s creamier and less salty than pre-crumbled options.
4. Can I skip the egg in the meatball mix?
The egg helps bind everything, but if needed, replace it with 2 tablespoons of plain yogurt or mashed potato.
5. My tzatziki turned watery—what went wrong?
It’s likely the cucumber wasn’t drained well enough. Next time, press it firmly with a towel or let it sit in a colander with a little salt before mixing.
Tips & Tricks
– Wet your hands slightly when shaping meatballs—it prevents sticking.
– Make a double batch and freeze half for later.
– Add a pinch of crushed red pepper if you like a kick.
– Let the roasted garlic cool before mashing—it’ll be smoother.
– If you want extra crisp on the meatballs, finish them under the broiler for 1–2 minutes.
Recipe Variations
Spicy Mediterranean Meatballs
Add ½ teaspoon red chili flakes to the meatball mix and a dash of cayenne to the tzatziki.
Herbed Lamb Version
Swap chicken for ground lamb and add ½ teaspoon cumin and mint to the mix. Pairs beautifully with the garlic yogurt.
Vegetarian Twist
Use mashed chickpeas or cooked lentils with breadcrumbs and egg as a meatball base. Add extra herbs and feta as usual.
Avocado Tzatziki
Mash half an avocado into the tzatziki for a creamy, green twist. Reduce the garlic slightly to keep it balanced.
Final Thoughts
These feta-stuffed Greek chicken meatballs feel like a little taste of sunshine—fresh herbs, bright lemon, creamy garlic, and savory chicken all in one happy bite. They’re the kind of dish that doesn’t just feed your body, but lifts your mood too.
Every time I make them, I’m reminded that cooking doesn’t have to be complicated to be joyful. It’s about little moments—the smell of garlic roasting, the crisp sound of cucumber being grated, and the first oozy bite of melted feta.
I always tell my readers: trust your senses. Taste as you go, follow the aroma, and let the textures guide you. Recipes are just the beginning—your touch brings them to life.
So gather your herbs, roll up your sleeves, and give these meatballs a try. And if your kitchen fills with chatter, clinks of pans, or maybe even the sound of someone sneaking a meatball off the plate too soon—well, that’s how you know you did it right.
Feta-Stuffed Greek Chicken Meatballs With Roasted Garlic Tzatziki
Print ThisIngredients
- For the Chicken Meatballs:
- 1 lb ground chicken
- 3 oz feta cheese, cut into small cubes
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- ⅓ cup breadcrumbs (panko or regular)
- 1 tablespoon olive oil (for cooking)
- 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 black pepper, to taste
- For the Roasted Garlic Tzatziki:
- 1 head garlic (whole)
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
Instructions
Step 1: Roast the Garlic
Preheat oven to 375°F (190°C). Slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast for 35 minutes until soft and golden. Let cool, then squeeze and mash into a paste.
Step 2: Make the Tzatziki
Grate cucumber and squeeze out excess water. In a bowl, mix Greek yogurt, cucumber, mashed garlic, lemon juice, dill, salt, and pepper. Stir in olive oil and chill for 30 minutes.
Step 3: Make the Meatballs
In a large bowl, combine ground chicken, breadcrumbs, red onion, garlic, herbs, lemon zest and juice, egg, oregano, salt, and pepper. Gently mix. Shape into balls around feta cubes (about 16–20 total).
Step 4: Cook the Meatballs
Heat olive oil in a skillet over medium. Cook meatballs in batches for 10–12 minutes, turning to brown all sides, until golden and cooked through (165°F).
Step 5: Serve
Serve warm with tzatziki. Garnish with herbs or tuck into pita wraps with veggies for a full meal.
