Love Mediterranean flavors? These Greek Chicken Meatballs are a healthier twist on a classic dish! Juicy, herb-packed meatballs paired with creamy tzatziki sauce and a crisp Greek salad—it’s a meal that’s as delicious as it is nutritious. Yep, it’s Whole30 and Paleo-friendly too, so it works even if you’re sticking to clean eating.
Fun fact: In Greece, meatballs (aka keftedes) have been a thing for centuries. Traditionally, they were made with leftover meats and tons of fresh herbs. Here, we’re giving them a modern spin that’s diet-friendly but still packed with flavor.
Quick Recipe Breakdown
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 (easy to double if you’re meal prepping or hosting!)
- Skill Level: Super easy. No fancy kitchen tricks here.
Gear You’ll Need:
- A large mixing bowl
- Food processor or blender (for that creamy tzatziki)
- Cast iron or non-stick skillet
- Cookie scoop (optional but handy if you want picture-perfect meatballs)
- Meat thermometer (to make sure they’re cooked perfectly)
Pro Tip on Prep:
- Make the meatball mixture up to a day ahead.
- Tzatziki stores well in the fridge for 2–3 days.
- Leftover meatballs? They freeze like a dream—so go ahead and make extra!
Ingredients
For Tzatziki (aka the magic sauce):
- 1 cup mayo (or Greek yogurt for a lighter option)
- 1 cup cucumber, diced (tip: seedless works best; squeeze out extra water for a thicker sauce)
- 1 tablespoon fresh lemon juice (fresh is always best!)
- 1 tablespoon minced garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried dill
- 1 teaspoon fresh mint, chopped (adds that refreshing zing!)
For the Salad:
- 2 cups cucumber, diced
- 15 cherry tomatoes, halved
- 1 cup Kalamata olives
- 1/2 cup red onion, diced
- 1/4 teaspoon kosher salt
- 2 tablespoons Greek vinaigrette (homemade or store-bought—your call!)
For the Meatballs:
- 1 pound ground chicken (turkey or pork works too!)
- 1 egg (room temp for easier mixing)
- 1/2 cup almond flour (cassava flour for nut-free folks)
- 1 teaspoon kosher salt
- 1 teaspoon each: dried oregano, dried basil, dried dill
- 1/2 teaspoon each: onion powder, garlic powder, black pepper
- 1 tablespoon fresh mint, chopped
- 1/3 cup Greek vinaigrette (*save for tossing after!)
How to Make It
Step 1: Tzatziki Time
Toss all the tzatziki ingredients into a food processor or blender and pulse until smooth. Taste it and adjust the seasoning. Pop it in the fridge while you move on to the rest.
Step 2: Greek Salad
Mix the cucumbers, tomatoes, olives, and red onion in a bowl. Sprinkle on the salt and drizzle with vinaigrette. Toss it gently. Done!
Step 3: Meatballs
- In a large bowl, mix the chicken, egg, almond flour, spices, and mint. Go gentle—overmixing can make the meatballs dense.
- Scoop out tablespoon-sized portions (use an oiled cookie scoop or your hands), and roll them into balls.
- Heat a skillet over medium-high. Add a splash of oil and sear the meatballs, about 3 minutes on each side. Then lower the heat and cook until they reach 165°F inside (10-15 mins). A meat thermometer is your best friend here!
- Toss the finished meatballs in the reserved vinaigrette for an extra flavor kick.
Make It Yours
- No Dairy? Stick with mayo instead of yogurt for the tzatziki.
- Nut-Free? Swap almond flour for cassava flour or even breadcrumbs (if you’re not Paleo).
- Want Heat? Add a pinch of red pepper flakes to the meatball mix.
- Feeling Fancy? Swap the salad for roasted veggies or serve the meatballs on skewers for a party vibe.
How to Serve & Store
Serving Ideas:
Plate the meatballs with salad, drizzle tzatziki over everything, and finish with fresh mint or dill. Want something heartier? Add rice, quinoa, or cauliflower rice to the mix.
Leftovers:
- Store meatballs in the fridge for up to 5 days.
- Tzatziki? Good for 3 days in an airtight container.
- Reheat meatballs in the oven at 300°F, or microwave with a damp paper towel to keep them moist.
Freezer Tip:
Uncooked meatballs can be frozen on a tray, then transferred to a bag. Cook straight from frozen—just add ~5 extra mins to the cooking time!
There you have it: an easy, healthy, and downright delicious Mediterranean meal that works for weeknights, meal prep, or impressing dinner guests. The best part? You can tweak it to fit your own style. So what are you waiting for? Give these a try and bring a little taste of Greece to your kitchen!
PrintGreek Chicken Meatballs (Whole30, Paleo)
These Greek Chicken Meatballs are a flavorful and healthy twist on a Mediterranean classic. Juicy, herb-infused meatballs paired with creamy tzatziki sauce and a crisp Greek salad make this dish a perfect balance of freshness and comfort. It’s Whole30 and Paleo-compliant, making it ideal for anyone looking for a nutritious yet indulgent dinner option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Mediterranean
Ingredients
Tzatziki Sauce:
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 cup cucumber, diced (squeeze out excess water)
- 1 tbsp fresh lemon juice
- 1 tbsp garlic, minced
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried dill
- 1 tsp fresh mint, chopped
Greek Salad:
- 15 cherry tomatoes, halved
- 2 cups English cucumber, diced
- 1 cup Kalamata olives
- 1/2 cup red onion, diced
- 1/4 tsp kosher salt
- 2 tbsp Greek vinaigrette
Greek Chicken Meatballs:
- 1 lb ground chicken (or substitute with ground turkey or pork)
- 1 egg (room temperature)
- 1/2 cup almond flour (or cassava flour for nut-free options)
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried dill
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tbsp fresh mint, chopped
- 1/3 cup Greek vinaigrette (reserve for after cooking)
Instructions
In a small blender or food processor, combine mayonnaise (or yogurt), diced cucumber, lemon juice, garlic, salt, pepper, dill, and mint. Blend until smooth. Adjust seasoning to taste. Refrigerate in an airtight container until ready to serve.
In a mixing bowl, combine halved cherry tomatoes, diced cucumber, Kalamata olives, and red onion. Sprinkle with salt and drizzle with Greek vinaigrette. Toss gently to coat evenly and set aside.
In a large bowl, mix ground chicken, egg, almond flour, herbs (oregano, basil, dill), spices (garlic powder, onion powder, salt, pepper), and fresh mint. Stir until well combined but avoid overmixing to keep the meatballs tender.
Using a cookie dough scoop or lightly oiled hands, form the mixture into tablespoon-sized balls. Place them on a plate or tray.
Heat a cast iron skillet over medium-high heat with a tablespoon of oil. Sear the meatballs on all sides until golden brown (about 3 minutes per side). Reduce heat to medium-low and cook for an additional 10–15 minutes until fully cooked (internal temperature of 165°F). Use a meat thermometer for accuracy.
Transfer cooked meatballs to a bowl and toss with reserved Greek vinaigrette for added flavor.
Plate the meatballs alongside the Greek salad. Drizzle tzatziki sauce over the meatballs or serve it on the side as a dip. Garnish with extra mint or dill if desired.
Notes
Serving Suggestions:
Pair these meatballs with cauliflower rice for a low-carb option or warm pita bread if not following Whole30/Paleo guidelines. They also work well in grain bowls or alongside roasted vegetables.
Tips & Tricks:
- Wet your hands or use oil when forming meatballs to prevent sticking.
- Use fresh herbs like mint for maximum flavor; dried herbs can be substituted but reduce quantities slightly.
- A meat thermometer ensures perfectly cooked meatballs every time.
Storage & Reheating:
Store leftover meatballs in an airtight container in the refrigerator for up to five days. For longer storage, freeze uncooked or cooked meatballs for up to three months. Reheat in an oven at 300°F for about ten minutes or microwave covered with a damp paper towel to retain moisture.
