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The best greek chicken meatballs recipe.

Greek Chicken Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 76 reviews
  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Greek


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!



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)


Tzatziki Sauce

  1. Combine: Combine ingredients in small food processor or blender. Pulse to combine until smooth.
  2. Taste: Taste and adjust seasoning, as desired.
  3. Refrigerate: Place in an airtight container in the refrigerator.


  1. Combine: Prep and combine the fresh ingredients and salt in medium mixing bowl. Pour the Greek vinaigrette on top.
  2. Set Aside: Stir to combine and set aside.

Greek Chicken Meatballs

  1. 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.
  2. 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)
  3. 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.
  4. 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).
  5. Toss: Place cooked chicken meatballs in a large bowl and pour the Greek vinaigrette on top. Toss to coat.


  1. Place salad and meatballs on a plate or in a bowl.
  2. Drizzle meatballs with Tzatziki Sauce.
  3. Serve immediately.


  • Greek Vinaigrette: we highly recommend making our homemade Greek vinaigrette dressing, but we also love Primal Kitchen’s Greek Vinaigrette!
  • 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.
  • Meal Prep: this meatball recipe is great for meal prep! Just store in separate containers in the fridge.


  • 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