Keto Greek Meatballs (Keftedes)
These Keto Greek Meatballs, also called Keftedes, are tender, flavorful, and perfectly spiced. Bursting with Mediterranean flavors like garlic, oregano, and a hint of mint, they’re crispy on the outside and juicy on the inside. Perfect with tzatziki, roasted vegetables, or a Greek salad, they make a satisfying lunch, dinner, or appetizer.
Ingredients
- 1 lb ground beef or lamb or a mix
- ¼ cup almond flour or crushed pork rinds
- 1 large egg
- 1 small onion finely grated or minced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried mint optional
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil for frying
- Optional: lemon wedges and tzatziki for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine meat, almond flour or pork rinds, egg, onion, garlic, oregano, mint, paprika, parsley, salt, and pepper. Mix gently to avoid dense meatballs.
- Shape the Meatballs: Form small, even meatballs (about 1.5 inches).
- Heat the Skillet: Heat olive oil over medium heat.
- Cook the Meatballs: Fry meatballs 3–4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- Serve: Serve warm with lemon wedges, tzatziki, or a Greek salad.
Notes
Make meatballs uniform in size for even cooking.
Don’t overmix the meat for juicy meatballs.
Fresh herbs enhance flavor significantly.
Baking Option: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Flavor Variations
Spicy Keftedes: Add ½ teaspoon red pepper flakes or a dash of cayenne.
Cheesy Twist: Fold 2 tablespoons crumbled feta into the mixture.
Mediterranean Mix: Add chopped sun-dried tomatoes and kalamata olives.
Herb-Forward: Experiment with dill, basil, or extra oregano.
Meal Prep Hacks
Make Ahead: Shape uncooked meatballs; refrigerate up to 24 hours.
Freezing: Freeze cooked meatballs in a single layer, up to 2 months.
Batch Cooking: Double or triple the recipe for multiple meals.