Easy Keto Greek Meatballs (Keftedes)

Keto Greek meatballs just became my new obsession after my teenager declared them “better than the Greek place downtown.” As a nutritionist who’s constantly battling the “healthy food tastes boring” stereotype, finding a recipe that delivers 22 grams of protein per serving AND gets the family approval stamp feels like hitting the jackpot.

I discovered this gem during my Mediterranean recipe testing phase last month. What makes these keftedes absolutely irresistible is how the feta cheese melts into the meat, creating these incredibly juicy, flavor-packed bites that somehow stay perfectly keto-friendly at just 3 net carbs. The oregano and garlic transport you straight to a Greek taverna, while the almond flour keeps everything beautifully bound without any grains. My kids have been requesting these for dinner twice a week, and honestly, I’m not complaining. This recipe has earned its spot in our weekly rotation!

Ingredients for Keto Greek Meatballs

I always use a blend of ground beef and lamb when possible because the lamb adds that authentic Greek flavor that makes all the difference. My go-to ratio is 80% beef, 20% lamb, but you can use all beef if that’s what you have on hand.

• 1 lb ground beef or lamb (or combination)
• 1/4 cup almond flour – I recommend super fine almond flour for the best texture
• 1/4 cup crumbled feta cheese (room temperature) – My preference is authentic Greek feta for maximum flavor
• 1 large egg (room temperature)
• 1 tsp dried oregano – In my experience, Greek oregano has more intense flavor than regular
• 2 cloves garlic, minced fresh – I usually prep extra and store it in olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground – Pro tip: fresh cracked pepper makes a noticeable difference
• 2 tbsp olive oil for cooking

Step-by-Step Instructions

I recommend bringing all ingredients to room temperature before mixing – this creates better binding and more uniform meatballs in my experience.

Step 1: In a large mixing bowl, gently combine the ground meat, almond flour, crumbled feta, egg, oregano, minced garlic, salt, and pepper. Mix just until ingredients are evenly distributed – overmixing will make the meatballs tough.

Step 2: With slightly damp hands to prevent sticking, form the mixture into 12-16 meatballs, each about 1.5 inches in diameter. Place them on a plate and let rest for 5 minutes to help them hold together during cooking.

Step 3: Heat olive oil in a large skillet over medium heat until shimmering. Add meatballs in a single layer, leaving at least 1 inch between each one to prevent steaming. Cook for 3-4 minutes per side without moving them – this creates a proper sear.

Step 4: Continue cooking for 12-15 minutes total, turning every 3-4 minutes, until meatballs are deep golden brown and reach an internal temperature of 165°F. The feta will create beautiful caramelized spots on the outside. If meatballs brown too quickly, reduce heat to medium-low and cover partially.

What to Serve with Keto Greek Meatballs

These Mediterranean flavors pair beautifully with fresh, crisp sides that complement the rich, savory meatballs while keeping your meal low-carb.

Homemade Tzatziki Sauce: The cool, creamy cucumber-yogurt sauce is the classic pairing that balances the warm spices perfectly while adding extra protein.

Greek Village Salad: Fresh cucumbers, tomatoes, red onion, and olives tossed with olive oil and lemon create a refreshing contrast to the rich meatballs.

Cauliflower Rice Pilaf: Season with lemon zest, fresh herbs, and olive oil for a grain-free base that soaks up all those delicious Mediterranean flavors.

Roasted Zucchini and Bell Peppers: These colorful vegetables add sweetness and texture while keeping the meal completely keto-friendly and nutritionally balanced.

Lemon Herb Roasted Broccoli: The bright lemon flavor complements the oregano in the meatballs while adding fiber and essential nutrients to round out the meal.

Storage & Serving Tips

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. I recommend cooling them completely before storing to maintain the best texture and prevent condensation.

For reheating, I prefer using a skillet over medium-low heat with a splash of olive oil to restore that beautiful exterior crispness. Microwave reheating works in a pinch, but use 50% power and cover to avoid overcooking. Pro tip: these meatballs are incredible cold in a Greek salad the next day.

These versatile meatballs work beautifully for meal prep – make a double batch and use them throughout the week in different ways. Serve them over zucchini noodles, stuff them in lettuce wraps, or enjoy them as an appetizer with tzatziki for dipping. They’re also fantastic added to high protein breakfast bowls for a Mediterranean twist.

Conclusion

Keto Greek Meatballs (Keftedes)

Authentic Greek meatballs packed with feta cheese, oregano, and garlic – perfectly keto with 22g protein and 3g net carbs per serving

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Appetizer, Dinner, Main Course

Cuisine: Greek, Keto, Mediterranean

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef or lamb or combination of both
• 1/4 cup almond flour super fine preferred
• 1/4 cup feta cheese crumbled, room temperature
• 1 large egg room temperature
• 1 tsp dried oregano Greek oregano preferred
• 2 cloves garlic minced fresh
• 1/2 tsp salt
• 1/4 tsp black pepper freshly ground
• 2 tbsp olive oil for cooking

Equipment

• Large mixing bowl
• Large skillet
• Wooden spoon
• Measuring cups and spoons

Method

 

1. In a large mixing bowl, gently combine ground meat, almond flour, crumbled feta, egg, oregano, minced garlic, salt, and pepper. Mix just until ingredients are evenly distributed – overmixing will make meatballs tough.
2. With slightly damp hands, form mixture into 12-16 meatballs, each about 1.5 inches in diameter. Place on a plate and let rest for 5 minutes to help them hold together during cooking.
3. Heat olive oil in a large skillet over medium heat. Add meatballs in single layer, leaving space between each one. Cook for 3-4 minutes per side, turning carefully to brown all sides evenly.
4. Continue cooking for 12-15 minutes total, turning occasionally, until meatballs are golden brown and reach internal temperature of 165°F. Serve immediately with tzatziki sauce.

Notes

For best results, bring all ingredients to room temperature before mixing. Ground lamb adds more authentic Greek flavor. Don’t crowd the pan – cook in batches if necessary.