Can I use ground turkey in meatballs instead of chicken?

Yes! I’d recommend using turkey with a slightly higher percentage of fat (93% lean) for the best flavor.

How do you keep chicken meatballs from falling apart?

Chicken meatballs can be a little hard to work with, so the key is having the right binders. An egg and almond flour help to hold the mixture together. When mixing the meat, mix until just combined so the meat doesn't get too tough. Roll the meatballs with slightly damp hands so they stay firm when baking. If you use a cookie scoop, grease it with a little olive oil to prevent sticking.

Can I prep the meatballs ahead of time and cook later?

Yes! Just place the raw meatballs in a large airtight container in a single layer up to 24 hours in advance. To cook, place the meatballs on a prepared baking sheet and bake.

Do I need to peel the cucumber before grating?

Nope! You want plenty of texture and green flecks in your Tzatziki sauce.

Greek Chicken Meatballs

Name: Greek Chicken Meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs ground chicken; 1 egg; ¼ cup almond flour; 1 teaspoon salt; 1 teaspoon ground oregano; 1 teaspoon onion powder; 5 cloves garlic, finely minced; ¼ cup fresh dill, finely chopped (or 2 teaspoons dried dill); ½ teaspoon ground cumin; ⅛ teaspoon black pepper; Olive oil, for cooking; ¾ cup grated cucumber; 1 ½ cups whole milk Greek yogurt; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 2 garlic cloves, grated (or ½ teaspoon garlic powder); 2 tablespoons freshly minced dill (or 1 teaspoon dried dill); ½ teaspoon sea salt

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Recipe

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Greek Chicken Meatballs

These Greek chicken meatballs are packed with flavor, easy to make, and bake up in just 15 minutes! Pair with homemade tzatziki sauce for a healthy, weeknight meal the whole family will love.

Prep: 20Cook: 15Total: 35 minutes

Servings: 28 meatballs 1x

Ingredients

Meatballs:

2 lbs ground chicken
1 egg
¼ cup almond flour
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon onion powder
5 cloves garlic, finely minced
¼ cup fresh dill, finely chopped (or 2 teaspoons dried dill)
½ teaspoon ground cumin
⅛ teaspoon black pepper
Olive oil, for cooking

Tzatziki Sauce (optional):

¾ cup grated cucumber
1 ½ cups whole milk Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 garlic cloves, grated (or ½ teaspoon garlic powder)
2 tablespoons freshly minced dill (or 1 teaspoon dried dill)
½ teaspoon sea salt

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Instructions

Prep: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Mix: In a large bowl, add the ground chicken, egg, almond flour, salt, oregano, onion, garlic, dill, cumin, and black pepper. Mix with your hands until just combined.
Shape: Use a cookie scoop to scoop out the mixture into your hands and roll into 1 ½ inch balls (about 2 tablespoons). Lightly wet your hands when rolling the mixture to prevent sticking. Place each meatball on the prepared baking sheet.
Bake: Brush the tops of the meatballs with a little olive oil if desired. Bake for 14-15 minutes, or until slightly golden brown and cooked through.
Make the Tzatziki sauce: Grate the cucumber using the largest holes on a box grater. Place the cucumber on a towel or cheesecloth and gently squeeze to release the excess water. Add all of the ingredients for the Tzatziki to a medium bowl and fold everything together until combined. Chill until ready to serve.
Serve: Serve the meatballs over rice or a bed of romaine, cherry tomatoes, and chopped cucumber with Tzatzik sauce!

Notes

To grate the cucumber, use the largest grate on a box grater.
Ground chicken can be a little sticky and hard to roll. If the mixture sticks to the cookie scoop, add a little olive oil inside the scoop periodically. You can also wet your hands every few meatballs to prevent sticking.
This recipe makes about 28-32 meatballs.
While optional, brushing chicken meatballs with a little olive oil before baking helps them stay moist and gives them a bit of golden color on top.
You can serve the Tzatziki sauce as a dip, or drizzle it on top of the meatballs before serving. It’s also great with raw veggies, chips, or on top of burgers or grilled chicken!

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/greek-chicken-meatballs/