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
