Description
This delightful recipe combines juicy ground chicken meatballs filled with creamy feta cheese and complemented by a velvety tzatziki sauce enriched with roasted garlic.
Ingredients
Scale
- 1 lb ground chicken
- ⅓ cup breadcrumbs (panko or regular)
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp dried oregano
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 egg, lightly beaten
- Salt and black pepper, to taste
- 1 tbsp olive oil (for pan)
- 3 oz feta cheese, cut into small cubes
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 head of garlic (roasted)
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- To begin with an aromatic base, prep the garlic by cutting the top off a whole head. Drizzle some olive oil over it and wrap it in aluminum foil. Then, place it in the oven and roast at 375°F for about 30 to 40 minutes.
- While the garlic is roasting, let’s prepare the creamy tzatziki to accompany your meatballs. In a mixing bowl, combine 1 cup of Greek yogurt with the grated cucumber that you’ve squeezed dry to remove excess moisture.
- Now it’s time to create our flavorful meatballs! In a large mixing bowl, add the ground chicken, breadcrumbs, finely chopped red onion, minced garlic, and fresh herbs including parsley and dill. Mix thoroughly and then add the lemon zest, lemon juice, and the lightly beaten egg.
- To bring everything to life, heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 10 to 12 minutes, carefully turning them to brown all sides and ensure even cooking.
Notes
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 30 g