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Greek Chicken Meatballs (Whole30, Paleo)

Greek Chicken Meatballs
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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.

Ingredients

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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

Step 1: Prepare the Tzatziki Sauce

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.

Step 2: Make the Greek Salad

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.

Step 3: Mix the Meatball Ingredients

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.

Step 4: Form the Meatballs

Using a cookie dough scoop or lightly oiled hands, form the mixture into tablespoon-sized balls. Place them on a plate or tray.

Step 5: Cook the Meatballs

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.

Step 6: Toss in Vinaigrette

Transfer cooked meatballs to a bowl and toss with reserved Greek vinaigrette for added flavor.

Step 7: Serve

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.

Find it online: https://paleo.recipes/greek-chicken-meatballs/