Description
A simple and delicious chicken meatballs recipe that is packed with flavor! The creamy Tzatziki Sauce (which is Paleo/Whole30) just brings this whole dish to the next level!
Ingredients
Scale
Tzatziki Sauce
- 1 cup mayonnaise
- 1 cup cucumber, diced
- 1 tablespoon fresh lemon juice
- 1 tablespoon garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried dill
- 1 teaspoon fresh mint
Greek Salad
- 15 cherry tomates, halved
- 2 cups English cucumber, diced
- 1 cup kalamata olives
- 1/2 cup red onion, diced
- 1/4 teaspoon kosher salt
- 2 tablespoons Greek vinaigrette
Greek Chicken Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup almond flour
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh mint, packed and chopped
- 1/3 cup Greek vinaigrette (note: reserve for after meatballs are cooked)
Instructions
Tzatziki Sauce
- Combine: Combine ingredients in small food processor or blender. Pulse to combine until smooth.
- Taste: Taste and adjust seasoning, as desired.
- Refrigerate: Place in an airtight container in the refrigerator.
Salad
- Combine: Prep and combine the fresh ingredients and salt in medium mixing bowl. Pour the Greek vinaigrette on top.
- Set Aside: Stir to combine and set aside.
Greek Chicken Meatballs
- Mix: Combine ground chicken, egg, almond flour, salt, oregano, basil, dill, onion powder, garlic, pepper, and mint in a large bowl. Stir to fully combine.
- Scoop: Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used. (See Notes)
- Skillet: Take large cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan. Add chicken meatballs and sear on all sides, about 3 minutes.
- Continue Cooking: Turn down heat and continue cooking, about 10-15 minutes or until fully cooked (165 degrees F internal temperature – I recommend using a meat thermometer).
- Toss: Place cooked chicken meatballs in a large bowl and pour the Greek vinaigrette on top. Toss to coat.
Serving:
- Place salad and meatballs on a plate or in a bowl.
- Drizzle meatballs with Tzatziki Sauce.
- Serve immediately.
Notes
- Greek Vinaigrette: we highly recommend making our homemade Greek vinaigrette dressing, but we also love Primal Kitchen’s Greek Vinaigrette!
- Almond Flour: sub breadcrumbs if want.
- Tzatziki: we love the homemade version included in the recipe card – of course feel free to grab your favorite store-bought version to make life easier.
- Meatballs: this recipe makes approximately 24 meatballs.
- Ground Chicken: Ground chicken can be very sticky so it helps to have a little bowl of oil next to you when you are making the chicken meatballs. Get a little oil on your fingers and then rub on the inside of the cookie dough scoop before scooping the meatball mixture. Then place directly on a plate and reform as necessary.
- Serving: if you aren’t concerned with Paleo/Whole30, etc. feel free to serve over rice if you want to make a little rice bowl situation!
- Meal Prep: this meatball recipe is great for meal prep! Just store in separate containers in the fridge.
Nutrition
- Serving Size: 6 oz
- Calories: 339
- Sugar: 4.9 g
- Sodium: 606.6 mg
- Fat: 24.7 g
- Carbohydrates: 12.8 g
- Protein: 13.3 g
- Cholesterol: 91.4 mg