Feta-Stuffed Greek Chicken Meatballs with Roasted Garlic Tzatziki 🧆🧄🇬🇷

Instructions
1. Roast the Garlic:
Preheat oven to 375°F (190°C).
Cut the top off the garlic head, drizzle with olive oil, wrap in foil.
Roast for 35 minutes until soft and golden.
Let cool, then squeeze and mash into a paste.

2. Make the Tzatziki:
Grate cucumber and squeeze out moisture.
Mix yogurt, cucumber, mashed garlic, lemon juice, dill, salt, and pepper.
Drizzle with olive oil.
Chill for at least 30 minutes.

3. Make the Meatballs:
In a bowl, mix ground chicken, breadcrumbs, onion, garlic, herbs, lemon zest and juice, egg, salt, and pepper.
Take about 1½ tbsp of the mix, flatten, and place a cube of feta in the center.
Wrap the meat around the cheese and roll into a ball. Repeat.

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.
They’re done when they reach 165°F (75°C). Drain on paper towels.

5. Serve:
Plate the meatballs and serve with a side of tzatziki.
Top with extra dill and a drizzle of olive oil.
Goes great with pita, salad, or herby rice.