Step 1

Combine ingredients in small food processor.

Step 2

Pulse to combine until smooth.

Step 3

Taste and adjust seasoning, as desired.

Step 4

Place in the refrigerator.

Step 5

Combine ingredients in medium mixing bowl.

Step 6

Add salt and Primal Kitchen Greek Vinaigrette.

Step 7

Stir to combine and set aside.

Step 8

Combine ground chicken, egg, almond flour, salt, oregano, basil, dill, onion powder, garlic, pepper and mint in a medium mixing bowl. Stir to fully combine.

Step 9

Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate.  Continue until all of the meatball mixture is used. (See Notes)

Step 10

Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan.  Add chicken meatballs and sear on all sides, about 3 minutes.

Step 11

Turn down heat and continue cooking, about 10-15 minutes or until fully cooked (165 internal temperature – I recommend using a meat thermometer).

Step 12

Place cooked chicken meatballs into a medium/large bowl and pour the Primal Kitchen Greek Vinaigrette on top. Toss to coat.

Step 13

Place salad and meatballs and plate.

Step 14

Drizzle meatballs with Tzatziki Sauce.

Step 15

Serve immediately.