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High protein Philly cheesesteak ingredients cooking in skillet with melted provolone cheese

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
Cook Time 15 minutes
Total Time 25 minutes
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.