Ingredients:

  • 1 lb (450g) lean ground chicken breast
  • 1/4 cup (30g) superfine almond flour
  • 1 large egg, beaten
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried dill

Instructions:

  1. In a large bowl, combine the beaten egg, almond flour, minced garlic, parsley, oregano, salt, and pepper. Stir in the ground chicken using a fork or your hands, mixing gently until just combined to avoid a tough texture.
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
  3. Scoop approximately 2 tbsp (30g) of the mixture per meatball and roll them into spheres. Space them 1 inch apart on the baking sheet.
  4. Bake for 20 minutes until the exterior is mahogany-colored and the internal temperature reaches 165°F (74°C).
  5. While the meatballs bake, whisk together the Greek yogurt, lemon juice, and dried dill in a small bowl until velvety.