Description
Embark on a flavorful journey with these Feta-Stuffed Greek Chicken Meatballs, a delectable blend of savory, creamy, and aromatic elements.
Ingredients
Scale
- 1 lb ground chicken
- 3 oz feta cheese, cut into small cubes
- ⅓ cup breadcrumbs (panko or regular)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried oregano
- 1 egg, lightly beaten
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking)
- For the Roasted Garlic Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 head garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and black pepper, to taste
Instructions
- Begin by preheating your oven to 375°F (190°C). Slice off the top of a garlic head to expose the cloves slightly. Drizzle with olive oil to infuse the cloves with a rich flavor, wrap it in foil, and place it in the oven. Allow it to roast for about 35 minutes until the garlic is soft and golden. Once cooled, it can be easily squeezed and mashed for the tzatziki sauce.
- In a mixing bowl, combine Greek yogurt, the grated and thoroughly drained cucumber (ensure minimal moisture to keep the sauce creamy), the mashed roasted garlic, lemon juice, fresh dill, and a pinch of salt and pepper. Mix well to integrate the flavors, then drizzle with a bit of olive oil for a silky texture. Refrigerate the sauce for at least 30 minutes to let the flavors meld together beautifully.
- In a large bowl, bring together the ground chicken, breadcrumbs, finely chopped onion, minced garlic, chopped fresh parsley and dill, dried oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and pepper to your liking. Using around 1½ tablespoons of the mixture, flatten it in your hand, place a cube of feta in the center, seal, and roll it into a neat ball ensuring the feta is well encased.
- Preheat a tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches to avoid overcrowding, and cook them for about 10 to 12 minutes, turning periodically to brown each side evenly. The meatballs are ready when they achieve a golden-brown color and an internal temperature of 165°F (75°C). Let them drain on a paper towel post-cooking.
- On a serving plate, arrange your perfectly browned meatballs, garnish them with a sprig of fresh dill, and drizzle a light layer of olive oil. A generous side of roasted garlic tzatziki alongside pita, rice, or a fresh salad makes these meatballs truly sing.
Notes
Ensure cucumbers are fully drained to avoid a watery tzatziki. Form meatballs with wet hands to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
Nutrition
- Calories: Approximately 250 per serving
- Sodium: 360 mg
- Protein: 15 g