These meatballs are ground chicken bound with almond flour, Parmesan and an egg, seasoned with garlic, oregano, thyme and parsley, then baked on a lined sheet at 400°F. They are served warm with a tzatziki of Greek yogurt, grated cucumber, garlic, dill and lemon juice. The recipe makes 4 servings, takes 40 minutes in total, and the card lists 3 grams of carbohydrates per serving.
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The tzatziki is mixed while the meatballs bake, so the two come together at the same time.
Meatballs and Tzatziki
Amounts are in the recipe card. This is how the ingredients divide.
- Meatballs: 1 pound ground chicken, 1/2 cup almond flour in place of breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 2 cloves minced garlic, 1 teaspoon each of dried oregano and thyme, 1/4 cup chopped parsley, salt and pepper. A tablespoon of olive oil is drizzled over the top before baking to keep them moist.
- Tzatziki: 1 cup full-fat Greek yogurt, 1/2 cucumber grated with the excess moisture squeezed out, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, salt and pepper.
Forming and Baking
Preheat the oven to 400°F and line a baking sheet with parchment paper. Mix the chicken, almond flour, Parmesan, egg, garlic, herbs and seasoning until well combined. Using your hands works well. A food processor makes quick work of the garlic and herbs.
Form the mixture into meatballs about 1 inch across and set them on the sheet. A small ice cream scoop helps keep them the same size, so they cook at the same rate. Drizzle with the olive oil and bake for 20 to 25 minutes, until golden brown and cooked through. Check at 20 minutes so they do not overcook.
While they bake, stir the yogurt, cucumber, garlic, dill, lemon juice, salt and pepper together for the tzatziki. Serve the meatballs warm with the tzatziki on the side.
Changes You Can Make
- Feta: crumbled into the meatball mixture for a tangy note.
- Turkey: ground turkey in place of chicken. It is lean and mild.
- Herbs and spice: fresh basil or mint, or smoked paprika or a pinch of cayenne.
- Tzatziki base: sour cream or a thick dairy-free yogurt in place of Greek yogurt.
What to Serve With Them
The card suggests serving the meatballs over a bed of spinach or zucchini noodles. A Greek salad of cucumbers, tomatoes, olives and feta with olive oil works on the side. So do roasted zucchini and bell peppers seasoned with salt and pepper, or cauliflower rice sautéed with garlic and herbs. Sparkling water with a squeeze of lemon is a simple drink.
Make Ahead and Storage
Shape the meatballs and keep them in the refrigerator for up to 24 hours before baking. Leftover meatballs keep in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave.
Nutrition per Serving
Each serving has approximately 320 calories, 20 grams of fat (5 grams saturated), 3 grams of carbohydrates, 0 grams of fiber, 1 gram of sugar, 30 grams of protein and 500 milligrams of sodium. These are estimates.
FAQ
Can I use ground turkey instead of chicken?
Yes. It is lean and gives flavorful meatballs.
How do you store leftovers?
In an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I make the meatballs ahead of time?
Yes. Prepare them and keep them in the refrigerator for up to 24 hours before baking.
What can you substitute for Greek yogurt in the tzatziki?
Sour cream or a dairy-free yogurt. Choose one thick enough to keep the sauce creamy.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Greek Chicken Meatballs with Tzatziki: Try This Easy Recipe!
Ingredients
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, almond flour, Parmesan cheese, egg, minced garlic, oregano, thyme, salt, pepper, and parsley. Mix until well combined.
Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Drizzle with olive oil.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown.
While the meatballs are baking, prepare the tzatziki by mixing together the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper in a bowl. Stir until well combined.
Once the meatballs are done, serve them warm with the tzatziki on the side.
Notes
For added flavor, try adding feta cheese to the meatball mixture.
Serve the meatballs over a bed of spinach or zucchini noodles for a complete meal.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 320 calories |
| Sugar Content | 1g |
| Sodium Content | 500mg |
| Fat Content | 20g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 15g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 30g |
| Cholesterol Content | 100mg |