These easy and delicious Greek Chicken Meatballs with Tzatziki are nutrient dense and super flavorful.
Greek Chicken Meatballs with Tzatziki
This dish is so light and refreshing while being packed with flavor from fresh dill and lots of lemon and cucumber. It’s also full of great nutrition while being super satisfying and and high in protein and healthy fats to keep you full. It’s the perfect balanced meal!
Let’s Talk About Dairy
While I personally try to limit my dairy for my own health reasons, I absolutely love the stuff, so I know it’s not realistic for me to do completely without. When I do have dairy, I choose to have high quality dairy products and opt for ones that have added health benefits where possible.
In this recipe, I use some of the unflavored Lifeway Kefir (which is basically drinkable yogurt) because it has the added benefit of probiotics. This product is made with natural ingredients and is free from added sugar, which can be hard to come by with dairy. Studies have suggested probiotics found in kefir can boost your immunity, aid in digestive problems, improve your bone health and can even help in combating cancer!
For the Greek yogurt brand I typically reach for, Stonyfield is my go to. Their yogurts are grass fed which is so important to avoid harmful chemicals and grains that can be hiding in products that may not be as high in quality.
All of that being said, these are things that I need to pay attention to for my own health and dietary needs. As always, do and eat what works best for you!
Hungry for more?
Try these Buffalo Chicken Meatballs with Homemade Ranch to continue filling your meatball craving or opt for these Greek Chicken Wraps for another way to use up your Tzatziki.
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Greek Chicken Meatballs with Tzatziki
Equipment
- Cheese Grater
- Baking Sheet
- Mesh Bag or Towel
Ingredients
Meatballs
- 2 lbs ground chicken
- ½ cup almond flour
- 1 egg
- ¼ onion, chopped fine
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- salt & black pepper, to taste
Tzatziki
- ¾ cup full-fat Greek yogurt (I use Stony Field grass-fed Greek)
- ¼ cup Kifer (I use Lifeway, can sub Greek yogurt)
- 1 large cucumber, grated and strained of moisture
- 2 small cloves garlic, minced
- squeeze of fresh lemon (¼-½ of a lemon)
- 1 tbsp avocado oil or olive oil
- 1 tbsp fresh dill, chopped
- salt and pepper, to taste
Instructions
Meatballs
- Preheat your oven to 400° and line a baking sheet with parchment paper.
- Combine all meatball ingredients in a large bowl and mix to combine. I use my hands!
- Form meatballs into the size of golf balls and space out on the sheet so that they aren't touching. You should have around 30 meatballs.
- Bake the meatballs for 25 minutes or until browned on the outside.
Tzatziki
- Grate and rid zucchini of any moisture. I use a cheese grater and grate the veggie into a nut milk/mesh bag then wring out the moisture. You can also grate it onto a towel, sprinkle with salt (this brings the moisture to the top) and wring out that way. Use what you have!
- Combine all of the sauce ingredients and mix together.
Serve
- I like to serve the meatballs and tzatziki over greens (arugula is my go to) and lots of cucumber slices and cherry tomatoes.
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