Chicken and Green Olive Meatballs
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Chicken and Green Olive Meatballs

Chicken and Green Olive Meatballs
150 Delicious and Totally Compliant Recipes to Help You Succeed with the Whole30 and Beyond
Melissa Hartwig


The sauce for these savory meatballs gets a double dose of smoky goodness  from the smoked paprika and the fire-roasted tomatoes.

Preparation 20 mins
Cooking 40 mins


For the sauce

  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup chopped onion
  • 2 cloves  garlic,  minced
  • 1 can (28 ounces) Whole30-compliant fire- roasted diced tomatoes, undrained
  • 1 can (6 ounces) Whole30-compliant tomato paste
  • 2 teaspoons dried oregano, crushed
  • 1 teaspoon smoked paprika
  • Salt and black pepper

For the meatballs

  • 1 pound ground chicken or turkey (see Tip)
  • ¼ cup finely chopped onion
  • 2 tablespoons chopped pitted green olives
  • 1½ teaspoons Italian seasoning
  • 1 teaspoon fennel  seeds,  crushed
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 spaghetti squash, cooked and shredded into noodles
  • Chopped fresh  parsley (optional)


Make the sauce

  1. Heat the olive oil in a large sauce- pan over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 2 minutes more. Stir in the tomatoes  with their juices, tomato paste, oregano, and paprika and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, for 20 minutes. Remove the lid and simmer for 10 minutes more. Season with salt and black pepper.

Make the meatballs

  1. Meanwhile, preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine the chicken, onion, olives, Italian seasoning, fennel seeds, salt, garlic powder, and red pepper flakes. Shape the mixture into twenty 1½-inch meatballs and place them on the prepared  baking sheet. Bake the meatballs for 15 to 20 minutes, until the internal temperature is 160°F and no pink remains in the middle of the meatballs.
  2. Serve the meatballs and sauce over spaghetti squash noodles. Garnish with parsley, if desired.


  • Do not use extra-lean ground chicken or turkey made from breast meat only. The meatballs need a little fat to help them hold together and to keep them from drying out.