Greek Chicken Meatballs (2024)

Can you meal prep chicken meatballs?

Absolutely! This meatball recipe is great for meal prep. Just cook up the meatballs and store in an airtight container in the fridge for up to 4 days. If you are making the salad and tzatziki sauce, store those in separate containers to prevent sogginess.

Can I bake these meatballs?

Yes! Just bake the meatballs on a baking sheet with parchment paper at 375 degrees F for about 18-22 minutes (or until internal temp is 165). Then toss them in the sauce. I personally prefer the stove-top version, but if you are more of an oven-baked chicken meatball person I totally get it!

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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)

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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.

Salad

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.

Serving:

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.