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Keto Greek Meatballs

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Juicy and flavorful keto Greek meatballs made with ground beef or lamb, almond flour, garlic, and Mediterranean herbs. These low-carb meatballs are quick to prepare and perfect for dinner, meal prep, or as a satisfying appetizer.

Ingredients

  • 1 lb ground beef or ground lamb
  • 1/4 cup almond flour
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped or 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil (for cooking)
  • 1/2 cup keto-friendly tzatziki sauce (optional for serving)
  • Extra chopped parsley (optional)
  • Lemon wedges (optional)

Instructions

  1. Place the ground meat in a large mixing bowl. Add almond flour, egg, minced garlic, parsley, oregano, onion powder, salt, and black pepper.
  2. Mix gently until all ingredients are evenly combined. Avoid overmixing to keep the meatballs tender.
  3. Shape the mixture into small meatballs about 1 to 1½ inches in diameter.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add the meatballs to the skillet and cook for 8–10 minutes, turning occasionally so they brown evenly on all sides.
  6. Once fully cooked and nicely browned, remove the meatballs from the skillet and transfer them to a serving plate.
  7. Serve warm with keto tzatziki sauce, chopped parsley, and lemon wedges if desired.

Notes

  • You can substitute ground lamb for a more traditional Greek flavor.
  • For extra richness, mix in a small amount of crumbled feta cheese.
  • To bake instead of frying, cook the meatballs in a 400°F (200°C) oven for about 15 minutes.
  • Add a pinch of red pepper flakes if you want a little heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooked meatballs for up to 3 months in a freezer-safe container.
  • Reheat in a skillet over medium heat or microwave for about 1 minute until heated through.

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