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Greek Chicken Meatballs with Tzatziki

Greek Chicken Meatballs with Tzatziki

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 30 meatballs
Course: Appetizer, Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method

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

Equipment

  • Cheese Grater
  • Baking Sheet
  • Mesh Bag or Towel

Method
 

Meatballs
  1. Preheat your oven to 400° and line a baking sheet with parchment paper.
  2. Combine all meatball ingredients in a large bowl and mix to combine. I use my hands!
  3. 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.
  4. Bake the meatballs for 25 minutes or until browned on the outside.
Tzatziki
  1. 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!
  2. Combine all of the sauce ingredients and mix together.
Serve
  1. I like to serve the meatballs and tzatziki over greens (arugula is my go to) and lots of cucumber slices and cherry tomatoes.