Description: These aren’t your average meatballs! We’re taking a trip to the Mediterranean with these incredibly flavorful Feta-Stuffed Greek Chicken Meatballs. Imagine tender, juicy chicken meatballs, bursting with a creamy, tangy feta cheese center. But that’s not all – these are served with a luscious Roasted Garlic Tzatziki that will absolutely knock your socks off. The roasted garlic adds a subtle sweetness and depth of flavor that elevates the classic tzatziki to a whole new level. This recipe is perfect as an appetizer, a light lunch, or even a satisfying dinner. It’s easy to customize with your favorite Greek-inspired sides, and the vibrant flavors are guaranteed to be a hit with everyone. Get ready to impress your family and friends with this delicious and unique culinary creation!
Ingredients:
For the Chicken Meatballs:
- 1 lb ground chicken (Look for a good quality, lean ground chicken)
- 3 oz feta cheese, cut into small cubes (Use a good quality Greek feta cheese that crumbles well and has a tangy flavor. Avoid pre-crumbled feta, as it tends to be drier.)
- 1 tablespoon fresh dill, chopped (Fresh dill is essential for that authentic Greek flavor. If you must substitute, use 1 teaspoon of dried dill, but fresh is highly recommended.)
- 1 tablespoon lemon juice (Freshly squeezed lemon juice is key! It adds a brightness and acidity that balances the richness of the feta and chicken.)
- ⅓ cup breadcrumbs (panko or regular) (Panko breadcrumbs will give a lighter, crispier texture, while regular breadcrumbs will result in a slightly denser meatball. Choose your preference!)
- 1 tablespoon olive oil (for cooking) (Use a good quality olive oil for cooking the meatballs. It adds flavor and helps them brown nicely.)
- 1 egg, lightly beaten (The egg acts as a binder, helping the meatballs hold their shape.)
- ¼ cup finely chopped red onion (Red onion adds a pungent bite and a beautiful color to the meatballs. Make sure it’s finely chopped so it cooks evenly.)
- Zest of 1 lemon (Lemon zest adds a wonderful aroma and a burst of citrus flavor. Be sure to only zest the yellow part of the lemon, avoiding the bitter white pith.)
- 1 tablespoon fresh parsley, chopped (Fresh parsley adds a fresh, herbaceous note to the meatballs.)
- 2 cloves garlic, minced (Freshly minced garlic is a must for that classic garlic flavor. Don’t use garlic powder here!)
- 1 teaspoon dried oregano (Dried oregano is a staple in Greek cuisine and adds a warm, earthy flavor.)
- Salt and black pepper, to taste (Season generously! Salt and pepper are essential for bringing out all the other flavors.)
For the Roasted Garlic Tzatziki:
- 1 head garlic (whole) (Roasting the garlic mellows its flavor and gives it a sweet, creamy texture.)
- 1 cup Greek yogurt (Full-fat Greek yogurt is recommended for the best flavor and texture. It’s thick, creamy, and tangy.)
- ½ cucumber, grated and drained (English cucumbers are great because they have fewer seeds. Draining the cucumber is essential to prevent the tzatziki from becoming watery.)
- 1 tablespoon olive oil (Use a good quality olive oil for the tzatziki. It adds flavor and richness.)
- 1 tablespoon fresh dill, chopped (Fresh dill is essential for that classic tzatziki flavor.)
- Salt and black pepper, to taste (Season to taste! Don’t be afraid to adjust the seasoning to your liking.)
- 1 tablespoon lemon juice (Freshly squeezed lemon juice adds brightness and acidity to the tzatziki.)
Preparation:
step 1 Roast the Garlic: Preheat your oven to 375°F (190°C). This ensures the garlic roasts evenly without burning. Take a whole head of garlic and carefully slice off the top portion, exposing the individual cloves. Drizzle generously with olive oil – this helps the garlic soften and caramelize during roasting. Wrap the entire garlic head tightly in aluminum foil. This creates a steamy environment that cooks the garlic perfectly. Place the wrapped garlic in the preheated oven and roast for approximately 35 minutes. The garlic is ready when the cloves are soft and easily pierced with a fork. The color should be a light golden brown. Remove the roasted garlic from the oven and let it cool slightly. Once cool enough to handle, squeeze the roasted garlic head to release the soft, creamy cloves into a small bowl. Mash the cloves into a smooth paste using a fork. Set aside.
Step 2: Make the Tzatziki: Wash and grate ½ of a cucumber. I usually keep the skin on for added texture and nutrients, but you can peel it if you prefer. Place the grated cucumber in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This is crucial to prevent your tzatziki from becoming watery. In a medium-sized bowl, combine the Greek yogurt, drained grated cucumber, mashed roasted garlic, lemon juice, and chopped fresh dill. Season generously with salt and black pepper to taste. Drizzle with 1 tablespoon of olive oil. Stir all ingredients together until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling allows the flavors to meld together and the tzatziki to thicken slightly.
Step 3: Make the Meatballs: In a large mixing bowl, gently combine the ground chicken, breadcrumbs, finely chopped red onion, minced garlic, fresh parsley, chopped fresh dill, lemon zest, lemon juice, beaten egg, dried oregano, salt, and black pepper. Be careful not to overmix, as this can result in tough meatballs. Gently mix until all ingredients are just combined. Avoid packing the mixture. Take approximately 1½ tablespoons of the chicken mixture. Gently flatten it in the palm of your hand. Place a small cube of feta cheese in the center of the flattened chicken mixture. Carefully wrap the chicken mixture around the feta cheese, ensuring that the cheese is completely enclosed. Roll the mixture into a smooth, round ball. Repeat with the remaining chicken mixture and feta cheese, placing the formed meatballs on a plate or baking sheet lined with parchment paper.
Step 4: Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Make sure the pan is hot before adding the meatballs. Carefully place the meatballs in the skillet, ensuring that they are not overcrowded. Cook the meatballs in batches to prevent them from steaming instead of browning. Cook the meatballs for approximately 10-12 minutes, turning frequently to ensure they brown evenly on all sides. The meatballs are done when they reach an internal temperature of 165°F (75°C). You can use a meat thermometer to check the internal temperature. Once the meatballs are cooked through and nicely browned, remove them from the skillet and place them on a plate lined with paper towels to drain off any excess grease.
Step 5: Serve: Arrange the cooked Feta-Stuffed Greek Chicken Meatballs on a serving platter. Place a generous dollop of the chilled Roasted Garlic Tzatziki alongside the meatballs. Garnish the meatballs with extra chopped fresh dill and a light drizzle of olive oil for added flavor and visual appeal. These meatballs are fantastic served as an appetizer, a light lunch, or a main course. Serve them with warm pita bread, a fresh Greek salad, or herby rice for a complete meal. Enjoy!
Why you will love this recipe
You’ll fall head over heels for these Feta-Stuffed Greek Chicken Meatballs for several irresistible reasons:
- Explosion of Flavor: The combination of savory chicken, tangy feta, aromatic herbs, and sweet roasted garlic creates a symphony of flavors that dance on your palate. It’s a taste sensation you won’t soon forget.
- Surprisingly Easy: Despite the gourmet taste, this recipe is surprisingly straightforward to make. The steps are clear and simple, making it accessible for cooks of all skill levels.
- Impressive Presentation: These meatballs are not only delicious but also visually appealing. The golden-brown meatballs, the creamy white tzatziki, and the vibrant green dill make for a stunning presentation that will wow your guests.
- Versatile Delight: Whether you’re hosting a party, packing a lunch, or looking for a quick and healthy dinner, these meatballs fit the bill. They can be served in countless ways, making them a versatile addition to your culinary repertoire.
- Healthy & Delicious: Made with lean ground chicken and packed with fresh herbs, these meatballs are a healthier alternative to traditional red meat meatballs. You can indulge without the guilt!
- Make-Ahead Magic: You can prepare the meatballs and tzatziki ahead of time, making this recipe perfect for busy weeknights or entertaining. Simply cook the meatballs when you’re ready to serve.
- Crowd-Pleasing Guarantee: These meatballs are a guaranteed crowd-pleaser. Even picky eaters will love the combination of flavors and textures. They’re a sure-fire hit at any gathering.
Serving Suggestions:
- Classic Greek Feast: Serve the meatballs with warm pita bread, hummus, a Greek salad (with tomatoes, cucumbers, onions, olives, and feta), and a side of lemon-roasted potatoes for a complete Greek-inspired meal.
- Appetizer Extravaganza: Arrange the meatballs on a platter with the tzatziki alongside. Offer toothpicks or small skewers for easy grabbing. This is a perfect appetizer for parties or gatherings.
- Mediterranean Bowls: Create vibrant Mediterranean bowls by combining the meatballs with quinoa or couscous, roasted vegetables (such as bell peppers, zucchini, and eggplant), olives, and a drizzle of balsamic glaze.
- Meatball Subs: Stuff the meatballs into crusty rolls or baguette bread, top with the tzatziki, and add some sliced tomatoes and lettuce for a delicious and satisfying meatball sub.
- Lunchbox Favorite: These meatballs are perfect for packing in lunchboxes. Serve them with a side of tzatziki and some carrot sticks, cucumber slices, or cherry tomatoes for a healthy and balanced meal.
- Pasta Perfection: Toss the meatballs with your favorite pasta (such as spaghetti or penne), marinara sauce, and a sprinkle of parmesan cheese for a hearty and flavorful pasta dish.
- Skewered Delight: Thread the meatballs onto skewers with cherry tomatoes, cucumber chunks, and bell pepper pieces. Grill or bake until heated through for a fun and portable snack or appetizer.
Tips:
- Don’t Overmix: Be careful not to overmix the meatball mixture, as this can result in tough meatballs. Mix until just combined.
- Moisture Control: Squeeze out as much moisture as possible from the grated cucumber to prevent the tzatziki from becoming watery.
- Feta Quality: Use a good quality Greek feta cheese that crumbles well and has a tangy flavor. Avoid pre-crumbled feta, as it tends to be drier.
- Resting Time: Allow the tzatziki to chill for at least 30 minutes to allow the flavors to meld together.
- Browning Power: Cook the meatballs in batches to prevent them from steaming instead of browning.
- Even Cooking: Turn the meatballs frequently while cooking to ensure they brown evenly on all sides.
- Temperature Check: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (75°C).
- Customize the Herbs: Feel free to experiment with different herbs, such as mint or oregano, to customize the flavor of the meatballs and tzatziki.
- Spice it Up: Add a pinch of red pepper flakes to the meatball mixture for a little kick.
- Make it Vegetarian: Substitute the ground chicken with cooked quinoa or lentils for a vegetarian option.
Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes
Nutritional Information: (per serving, approximate) (Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.) Calories: Approximately 350-400 calories Protein: 25-30 grams Sodium: 400-500 mg
Conclusion:
These Feta-Stuffed Greek Chicken Meatballs with Roasted Garlic Tzatziki are more than just a recipe; they’re an experience. They’re a journey to the sun-drenched shores of Greece, a celebration of fresh, vibrant flavors, and a testament to the power of simple ingredients combined with a little creativity. Whether you’re looking for a crowd-pleasing appetizer, a healthy and satisfying meal, or a way to add some excitement to your weeknight dinner routine, these meatballs are the perfect choice. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. You won’t be disappointed!
Questions and Answers about this recipe:
Q1: Can I make the meatballs ahead of time?
A1: Absolutely! This recipe is perfect for meal prepping. You can prepare the meatball mixture, form the meatballs, and store them in an airtight container in the refrigerator for up to 24 hours. You can also freeze the uncooked meatballs for longer storage. Just make sure to thaw them completely before cooking. The tzatziki can also be made a day or two in advance and stored in the refrigerator.
Q2: I don’t have feta cheese. Can I use another type of cheese?
A2: While feta cheese is essential for the authentic Greek flavor of this recipe, you can substitute it with other cheeses if needed. Good alternatives include goat cheese, halloumi, or even a creamy mozzarella. Keep in mind that the flavor profile will be slightly different. Goat cheese will add a tangy flavor, while halloumi will offer a saltier, slightly rubbery texture.
Q3: Can I bake the meatballs instead of pan-frying them?
A3: Yes, you can definitely bake the meatballs! Preheat your oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (75°C). Baking is a healthier option as it requires less oil.
Q4: My tzatziki is too watery. What can I do?
A4: The key to preventing watery tzatziki is to thoroughly drain the grated cucumber. Make sure to squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. If your tzatziki is still too watery, you can add a tablespoon of cornstarch or arrowroot powder to thicken it.
Q5: Can I add other ingredients to the meatball mixture?
A5: Absolutely! Feel free to customize the meatball mixture with your favorite ingredients. Some great additions include sun-dried tomatoes, chopped olives, spinach, or grated zucchini. Just be mindful of the moisture content and adjust the breadcrumbs accordingly to ensure the meatballs hold their shape.
