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Mix the ground chicken with 2 eggs, 2 grated garlic cloves, grated half of a red onion, chopped cilantro, and breadcrumbs.
Shape the mixture into large meatballs and place them on a baking tray.
Prepare the veggie filling by sautéing chopped white onion, 2 chopped garlic cloves, grated carrot, and chopped bell pepper. Add tomato sauce and season with salt and pepper.
Press an indentation into each meatball and fill it with the veggie mixture.
Make the cheese topping by mixing grated soft cheese, chopped dill, and 4 tablespoons of the egg mixture with Greek yogurt.
Spoon the cheese topping over the meatballs and bake at 350°F (180°C) for 40 minutes.
Prepare the mashed potatoes by boiling and mashing the potatoes with butter and warm milk.
Make the Greek salad by combining chopped tomatoes, sliced cucumbers, cubed feta cheese, sliced red onion, lettuce leaves, and capers. Dress with olive oil, salt, and pepper.