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.