Greek Chicken Meatballs

Gluten-Free, Dairy-Free, High-Protein, Low-Carb Option

These Greek-inspired chicken meatballs are bursting with fresh, aromatic flavours from zesty lemon, fragrant garlic, and a medley of Mediterranean herbs. Made with simple, wholesome ingredients, they’re packed with lean protein, which is essential for muscle building and repair. The addition of fresh dill, parsley, and oregano not only gives these meatballs a bold, herbaceous taste but also provides antioxidants that support immune health and help reduce inflammation. With their low-carb content, these meatballs are a great choice for those following a keto or low-carb diet. The almond flour helps add a touch of fibre, which supports digestion and gut health, while the olive oil provides heart-healthy monounsaturated fats, promoting overall cardiovascular wellness. Whether you choose to bake them for a lighter option or pan-fry them for a crispy exterior, these juicy meatballs are perfect for meal prep, a quick snack, or a satisfying family dinner.

Ingredients

Makes 18 meatballs

1 lb organic ground chicken 

1/4 cup finely minced red onion

3 cloves garlic, minced

Zest of 1 organic lemon

1 tbsp fresh dill, chopped (or 1 tsp dried)

2 tbsp fresh parsley, chopped

1 tsp dried oregano

1/4 cup almond flour or rice flour

1 egg 

1 tsp sea salt

1/2 tsp black pepper

1–2 tbsp olive oil (for searing, if pan-frying)

Method

Stovetop Option

In a large bowl, combine all ingredients (except olive oil) and mix until just combined. Be careful not to overmix.

Scoop and roll the mixture into 1.5-inch meatballs and place them on a tray or plate. Chill in the fridge for 15–20 minutes.

Heat olive oil in a large skillet over medium heat.

Sear meatballs on all sides for 10–12 minutes until browned and cooked through (internal temp should reach 165°F or 74°C).

Squeeze fresh lemon juice over the cooked meatballs.

Baking Option

Set your oven to 400°F (200°C).

Roll the mixture into 1.5-inch balls and arrange them on a parchment-lined baking sheet.

Bake for 20-30 minutes until golden and cooked through (internal temp should reach 165°F or 74°C). Depending on the oven you're using, cooking time may vary. After baking, squeeze fresh lemon juice over them.

Serving Suggestions

Serve with lemon potatoes, greek salad, roasted veggies, and a drizzle of olive oil.

Wrap in a lettuce leaf or gluten-free pita with cucumber, tomato, and dairy-free tzatziki.

Pair with a Mediterranean bowl—quinoa, roasted veggies, hummus, and fresh herbs.

Enjoy as a protein-packed snack with fresh veggies and hummus on the side.

Storage Tips

Store in an airtight container in the fridge for up to 3 days.

Freeze for up to 2 months. Simply reheat in the oven or microwave before serving.

Recipe by Taylor Robinson – Holistic Health and Wellness Chef