I enjoy making these keto Greek meatballs when I want a flavorful low-carb meal that still feels hearty and satisfying. The meatballs are packed with Mediterranean flavors like garlic, herbs, and tangy feta cheese. I like how they come out juicy on the inside with a lightly crisp exterior, making them perfect for a simple dinner or even meal prep.
Why You’ll Love This Recipe
I love how these meatballs deliver bold Greek flavors while staying completely keto-friendly. I find them very easy to prepare, and I like that they cook quickly, making them perfect for busy days. The combination of herbs, garlic, and feta creates a savory taste that pairs well with many sides. I also enjoy that they are versatile, so I can serve them with salads, low-carb wraps, or a creamy dip.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef or ground lamb
1 egg
1/4 cup almond flour
1/4 cup crumbled feta cheese
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon lemon juice
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I combine the ground beef or lamb, egg, almond flour, feta cheese, minced garlic, parsley, oregano, salt, black pepper, and lemon juice. I mix everything together until the ingredients are evenly combined.
I then shape the mixture into small meatballs, about 1 to 1½ inches in diameter, and place them on the prepared baking sheet.
Next, I lightly brush or drizzle olive oil over the meatballs. I bake them for about 18 to 20 minutes, until they are browned and cooked through.
Once finished, I remove the meatballs from the oven and let them rest for a few minutes before serving.
Servings and timing
This recipe makes about 4 servings.
Prep time: about 10 minutes
Cook time: about 20 minutes
Total time: about 30 minutes
Variations
I sometimes add finely chopped spinach or fresh dill to the mixture for extra Mediterranean flavor. I also enjoy using ground chicken or turkey when I want a lighter option. Occasionally, I add a little lemon zest to brighten the taste. For a spicier version, I mix in a small pinch of red pepper flakes.
storage/reheating
I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. When reheating, I place them in a skillet over medium heat with a small splash of olive oil until warmed through. I can also reheat them in the microwave for about a minute or two.
If I want to freeze them, I place the cooked meatballs in a freezer-safe container and store them for up to 2 months. I thaw them in the refrigerator overnight before reheating.
FAQs
Can I cook these meatballs in a skillet instead of baking them?
I sometimes cook them in a skillet with a little olive oil over medium heat. I turn them occasionally until they are browned on all sides and cooked through.
Are these meatballs really keto-friendly?
I make them keto-friendly by using almond flour instead of breadcrumbs, which keeps the carb count very low.
Can I make the meatball mixture ahead of time?
I often prepare the mixture a few hours ahead and keep it covered in the refrigerator until I am ready to shape and cook the meatballs.
What can I serve with keto Greek meatballs?
I like serving them with a cucumber salad, cauliflower rice, roasted vegetables, or a simple yogurt-based dip.
Can I use dried herbs instead of fresh herbs?
I sometimes replace fresh parsley with dried parsley if that is what I have available. I just use a smaller amount because dried herbs are more concentrated.
Conclusion
I enjoy making keto Greek meatballs because they combine bold Mediterranean flavors with simple low-carb ingredients. The meatballs come out juicy, savory, and satisfying, making them perfect for a quick dinner or meal prep. I appreciate how versatile they are and how easily they fit into a keto lifestyle while still tasting delicious.
Print
Keto Greek Meatballs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Calorie
Description
Flavorful keto Greek meatballs made with ground meat, feta cheese, garlic, and herbs, baked until juicy and tender with a lightly crisp exterior.
Ingredients
- 1 lb ground beef or ground lamb
- 1 egg
- 1/4 cup almond flour
- 1/4 cup crumbled feta cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef or lamb, egg, almond flour, feta cheese, minced garlic, parsley, oregano, salt, black pepper, and lemon juice.
- Mix the ingredients together until evenly combined.
- Shape the mixture into small meatballs about 1 to 1½ inches in diameter.
- Place the meatballs evenly on the prepared baking sheet.
- Lightly brush or drizzle olive oil over the meatballs.
- Bake for 18–20 minutes until the meatballs are browned and cooked through.
- Remove from the oven and let the meatballs rest for a few minutes before serving.
Notes
- Add finely chopped spinach or fresh dill for additional Mediterranean flavor.
- Ground chicken or turkey can be used for a lighter variation.
- A little lemon zest can brighten the flavor of the meatballs.
- Add a pinch of red pepper flakes for a spicier version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet with a little olive oil or microwave until warmed through.
- Cooked meatballs can be frozen for up to 2 months and thawed overnight before reheating.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 1g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
