Greek Chicken Meatballs

These 30-minute Greek Chicken Meatballs capture the essence of the Mediterranean in every bite. They’re easy to make with ground chicken, herbs, and almond flour, then baked until tender and delicious. Naturally gluten free and Whole30!

I love creating recipes for healthy meatballs because they come with limitless possibilities! My Italian Chicken Meatballs, for instance, are delicious on their own or covered with marinara on top of pasta while these Spicy Lamb Meatballs are a smoky Mediterranean favorite.

Speaking of the Mediterranean, these Greek Chicken Meatballs capture the refreshing and indulgent flavors of the region in every bite! They’re easy to make with pantry-staple ingredients and bake in the oven for just 30 minutes. Bonus: these healthy chicken meatballs also happen to be naturally gluten free, paleo, and Whole30!

In the end, you’re left with a batch of tender, juicy, and delicious Greek meatballs that pair well with endless Mediterranean recipes. Here, they’re layered on top of cauliflower rice bowls layered with vegetables and Whole30 tzatziki, but they would also go nicely as a protein in this Mediterranean Hummus Bowl. As I said, the possibilities are endless!

Recipe features

• These meatballs are easy to make with minimal ingredients and bake in less than 30 minutes. The recipe makes 20 meatballs but you can double or triple the amount and freeze some for later. 
• The Mediterranean flavors in each meatball are all thanks to fresh herbs, red onion, and simple dry spices.
• Made with good-for-you, gluten free ingredients that are also Whole30 and paleo-compliant.

Ingredients and substitutions

Ground chicken – You can use all-white ground chicken or a 1:1 mix of white and dark meat for more flavorful and juicy meatballs. Feel free to swap ground chicken with another lean ground meat, like turkey, pork, lamb, or a combination of different meats.

Almond flour – Almond flour is an excellent substitution for breadcrumbs in gluten free and Whole30 meatball recipes. For the best results, use finely ground almond flour, as almond meal tends to leave behind a gritty mouthfeel. You can use almond meal if that’s all you have at home but I strongly suggest blending it into a fine, flour-like powder first.

Egg – To help bind the meatballs together.

Mint and parsley – This duo of fresh herbs brings an herbaceous and refreshing Mediterranean taste to the meatballs. Feel free to add other fresh herbs here, like Greek oregano, basil, and dill.

Red onion – Or use shallots, white onion, or yellow onion instead.

Dry spices – I kept it simple with garlic powder, oregano, cumin, and salt. Try not to deviate too far from this list, although 4 to 6 grated garlic cloves instead of garlic powder would be a delicious substitute.

Step-by-step instructions

Step 1: Mix the meatball mixture. Use clean hands to mix the ground chicken, almond flour, egg, and the rest of the meatball ingredients in a large bowl. Be careful not to overmix!

Step 2: Roll into meatballs. Roll pieces of the mixture into golf ball-sized meatballs, then place them on a parchment-lined baking sheet. Leave 1 inch in between each meatball.

Step 3: Bake. Bake until the meatballs are browned on the outside and cooked through the center. 

Step 4: Prepare the Mediterranean bowls. Cook the rice, chop the veggies, and make the tzatziki sauce while you wait for the meatballs to cook.

Step 5: Assemble and serve. Plate the Mediterranean bowls with 4 to 5 baked chicken meatballs on top and enjoy!

Tips and FAQs

• Before forming the meatballs, cook a spoonful of the meat mixture in a heated skillet and give it a quick taste. From there, you can adjust the spices and seasonings if needed.
• Do your best not to overwork the meatball mixture. Mixing until all of the ingredients have just come together will always leave you with moist meatballs that don’t fall apart.
• The same goes for when you form the mixture into meatballs. Gently cup and roll the meatball mixture between your hands without packing them too tightly.
• The most efficient way to check that the chicken meatballs are done baking is with a meat thermometer. Insert the thermometer into a meatball while it’s baking; you’ll know it’s cooked through when the internal temperature reaches 165ºF. 

How do you serve Greek chicken meatballs?

For a tasty Whole30 option, serve the meatballs in bowls with riced cauliflower, zucchini noodles or spiralized sweet potato, cucumber, tomatoes, red onion, and a generous scoop of dairy free tzatziki.

Otherwise, you can make Mediterranean grain bowls with cooked brown rice, orzo, quinoa, or lentils. Add the Greek meatballs and crumbled feta on top, then enjoy!

Can I pan-fry Greek meatballs instead?

Yes! First, heat avocado or olive oil in a large heavy-bottomed skillet over medium-high heat. Next, add the rolled meatballs in a single layer and cook until they’re brown on all sides. 

Once browned, add ½ cup of low-sodium chicken broth to the skillet. Lower the heat, cover, and gently simmer until the internal temperature reaches 165ºF. 

Can I make these meatballs without eggs?

I don’t recommend omitting the egg, as it helps the meatballs hold together and keep their shape. If you have an aversion to eggs, try substituting the egg with a flax egg (1 tablespoon of ground flax + 3 tablespoons of water). 

Storage

Refrigerator: Store the leftover chicken meatballs in a shallow airtight container in the fridge for 3 to 4 days. 

Freezer: Once cooled to room temperature, set the meatballs on a baking sheet and place them in the freezer. Once frozen solid, transfer them to a freezer-safe bag or container, and keep them frozen for 2 to 3 months. 

More healthy meatball recipes

• Paleo Turkey Meatballs 
• Teriyaki Pork Meatballs 
• Baked Paleo Meatballs 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!