Name: Keto Greek Meatballs (Keftedes) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 1 lb ground beef or lamb; 1/4 cup almond flour; 1/4 cup crumbled feta cheese; 1 egg; 1 tsp dried oregano; 2 cloves garlic, minced; Salt and pepper, to taste

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Introduction

These keto Greek meatballs, known as keftedes, are bursting with classic Mediterranean flavors like oregano, garlic, and creamy feta cheese. Juicy and tender, they make a perfect low-carb meal when paired with a refreshing tzatziki sauce.

A white bowl filled with ten browned meatballs arranged in a circle, showing a juicy and slightly crispy texture with small green herb bits sprinkled on top. On one side of the bowl, there is a creamy white sauce mixed with chopped green herbs giving it a chunky and fresh look. The dish is placed on a white marbled surface with some green herb leaves scattered nearby, adding a fresh touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef or lamb
1/4 cup almond flour
1/4 cup crumbled feta cheese
1 egg
1 tsp dried oregano
2 cloves garlic, minced
Salt and pepper, to taste

Instructions

Step 1: In a large bowl, combine the ground beef or lamb, almond flour, crumbled feta cheese, egg, dried oregano, minced garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Step 2: Shape the mixture into meatballs of your desired size.
Step 3: Heat a skillet over medium heat and cook the meatballs until they are browned on all sides and cooked through, about 10-12 minutes.
Step 4: Serve warm with a side of tzatziki sauce for dipping or drizzling.

Tips & Variations

For extra moisture, you can add a tablespoon of olive oil to the mixture before shaping the meatballs.
Try using ground turkey or chicken if you prefer a leaner option.
Add fresh chopped mint or parsley to the meat mixture for a brighter flavor.
If you don’t have almond flour, crushed pork rinds can be a good low-carb binder alternative.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. You can also freeze uncooked meatballs and cook directly from frozen, adding a few extra minutes to cooking time.

How to Serve

A white bowl sits on a white marbled surface filled with ten browned meatballs arranged mostly on the left side, each glistening with a light coating of oil and sprinkled with small green herb pieces. On the right side, there is a thick white yogurt sauce mixed with chopped green herbs and a drizzle of olive oil, giving a creamy texture. Some fresh parsley leaves are placed around the bowl as decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these meatballs instead of frying?

Yes, you can bake the meatballs at 375°F (190°C) for 20-25 minutes or until cooked through. This method reduces added oil and results in a slightly different texture.

Is feta cheese necessary in this recipe?

While feta adds authentic Greek flavor and moisture, you can omit it or substitute with another crumbly cheese like goat cheese if preferred. Just keep in mind it will alter the taste slightly.