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mediterranean chicken meatball recipe ono a plate with tzatziki sauce
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5 from 2 votes

Greek Chicken Meatballs with Creamy Tzatziki Sauce

Greek chicken meatballs feature a blend of fresh herbs and spices and seared to perfection on until tender. Top them with a fresh cucumber tahini sauce.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: American, greek
Diet: Gluten Free
Keyword: greek chicken, ground chicken, meal prep, meatballs
Servings: 4 people (3-4 meatballs each)
Calories: 403kcal


  • Heavy-bottom skillet (i.e. cast iron)


Greek Chicken Meatballs

  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup blanched almond flour packed
  • 1 small shallot finely chopped
  • 1 clove garlic minced
  • 2 tablespoons chopped fresh oregano or 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 2 tablespoons of avocado or olive oil
  • Toppings: Crumbled feta cheese, kalamata olives or parsley

Tzatziki Sauce

  • 3/4 cup paleo mayo (we use Primal Kitchen)
  • 1/4 full-fat canned coconut milk shaken to mix together
  • OR sub mayo and coconut milk for 1 cup plain greek yogurt
  • 1 English cucumber roughly choopped
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lemon juice


  • Add the chicken, egg, almond flour, shallot, garlic, oregano, basil, salt and lemon juice to a large bowl. Use a wooden spoon or clean hands to mix until just combined.
  • Roll the mixture into tablespoon-size balls (it should make 14-15 meatballs). Wet your fingertips with a bit of water if you find the meatballs are sticking to your hands too much.
  • Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons of oil. When the oil is hot and shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. The internal temperature should reach 165°F. Remove the pan from the heat while you prepare the tzatziki sauce.
  • To make the tzatziki, add all of the ingredients to the bowl of a food processor and pulse 10-15 times until combined and the cucumber breaks down into small bits. If you don’t have a food processor, finely chop or grate the cucumber and mix the ingredients in a bowl.
  • Serve the meatballs with a drizzle of tzatziki, crumbled feta, olives or parsley if desired. We love this with greek roasted vegetables, lemon orzo, asparagus or rice. It’s also great inside a wrap or pita!



  • Dairy-free: use the mayo and coconut milk in the tzatziki sauce and omit feta cheese to top.
  • Nut-free: swap the almond flour for 1/3 cup of tapioca flour.
  • To store: place any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight then reheat in a skillet until warmed all the way through.


Serving: 4meatballs with sauce | Calories: 403kcal | Carbohydrates: 9.3g | Protein: 30.2g | Fat: 23.5g | Cholesterol: 152mg | Sodium: 568mg | Fiber: 1.5g | Sugar: 4.3g