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Greek Chicken Meatballs

Juicy Greek Chicken Meatballs that are filled with so much flavor. Serve them as an appetizer paired with my tzatziki sauce or pair them with veggies or a side salad for a full meal. Keto, Paleo, and Whole30 compliant with only 2 net carbs per serving. 

  • Total Time: 35 minutes
  • Yield: 21 large meatballs 1x


  • 2 pounds ground chicken*
  • 1 large egg
  • 1/2 cup almond flour
  • 2 shallots, grated
  • 3 garlic cloves, minced
  • zest from 1 lemon
  • 45 basil leaves, chopped
  • 1/2 teaspoon salt (or more to taste)
  • 2 tablespoons dried parsley
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper 
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano

Serve with my Tzatziki Sauce (CLICK HERE FOR RECIPE)


  1. Prepare: preheat oven to 350º F and spray a rimmed baking pan with cooking spray. In a large bowl mix together all of the meatball ingredients. Mix together with your hands or with a spoon until just combined. Make sure not to over mix.

2. Roll and Bake: gently form into golf ball-sized meatballs using your hands and place them on the prepared baking pan. Bake for 25-30 minutes or until the internal temp reaches 165F.

3. Serve: Add the meatballs to a serving platter along with my Tzatziki Sauce and lemon slices.  Enjoy!


  • Ground Chicken Substitutions: Feel free to sub ground beef or ground turkey
  • Almond Flour Substitutions:
    • Keto Subs: 1.5 teaspoons psyllium husk or 2 tablespoons coconut flour for Keto.
    • Paleo Subs: 1/2 cup cassava flour for paleo 
    • No Dietary Concerns: 1/2 cup regular breadcrumbs if you are not needing diet-specific flours. 
  • Storage: Add to a container with an air-tight lid and store in the fridge for 4 days or freeze for up to 3 months. 
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Entrees/Appetizer
  • Method: Oven
  • Cuisine: Greek
  • Diet: Gluten Free