Protein-Packed Baked Chicken Meatballs with Creamy Avocado-Feta Dip

Recipe By Matthew Maida

Hitting your daily goals doesn't have to mean dry chicken breasts and plain rice, we’re officially proteinmaxxing the delicious way! By blending Unflavored Pronativ right into both the meatballs and the dip, you get a massive 62g of protein per serving in a fresh, Mediterranean-inspired dish. Quick to bake and perfect for meal prep, this recipe proves that hitting your macros can taste absolutely incredible!

Yield
6 servings
Serving Size
4 meatballs & 1/3 cup dip per serving
Nutrition *
550
Calories
62g
Protein
22g
Fat
17g
Carbs
2g
Sugar
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ingredients

Featured Ingredient

Unflavored Pronativ Native Whey Protein Powder package on a white background
Unflavored Protein Powder

Chicken Meatballs

  • 2 lbs ground chicken
  • 1 large egg
  • 2 cloves garlic, grated
  • 3 scoops Unflavored Pronativ
  • ½ cup plain breadcrumbs
  • 3 tbsp fresh cilantro, finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp Greek seasoning
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper

Avocado-Feta Dip

  • 2 large avocados
  • 2 scoops Unflavored Pronativ
  • ⅔ cup plain Greek yogurt
  • ⅔ cup crumbled feta (plus more for garnish)
  • Zest and juice of 1 lime
  • 1 tbsp fresh cilantro, finely chopped (plus more for garnish)
  • 1 tsp salt
  • 1 tsp black pepper

Directions

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine all meatball ingredients and mix gently using clean hands or a spatula until just incorporated.
  3. Scoop about 2 tablespoons (about the size of a golf ball) of the mixture, roll between your palms, and place onto the prepared baking sheet to make approximately 24 meatballs.
  4. Bake for 20 minutes, or until the meatballs reach an internal temperature of 165°F.
  5. While the meatballs bake, mash the avocados in a large bowl with a fork until mostly smooth, then add in the unflavored Pronativ powder and mix until fully combined.
  6. Add the Greek yogurt, feta, lime juice, lime zest, cilantro, and seasonings, mixing thoroughly with a spatula until smooth and well combined.
  7. Spread a generous layer of the dip onto a large serving platter, arrange the warm meatballs on top, and garnish with extra crumbled feta and fresh cilantro before serving.
Person sitting outdoors with trees and sunset in the background

Meet Matthew Maida

Hi, I’m Matthew! I’m a Buffalo, NY native and part of the Pronativ team. I spent a few incredible years living in Italy, where I fell in love with the magic of simple, high-quality ingredients. The kitchen is my happy place—I’m always cooking up new ideas and putting a creative spin on high-protein recipes that are as fun to make as they are to eat!

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