For these Greek meatballs with feta, I took several of my favorite Greek flavors and packed them together into little balls of flavor and then baked them and served them with tzatziki sauce and a side of black olives.
Preheat the oven to 350 F (180 C). Prepare a baking sheet by placing a silicone baking mat on top or greasing with butter.
Place all the ingredients in a large bowl and mix well with bare hands.
Form the meatballs slightly smaller than the size of a golf ball (about 2 tablespoons each). Place one-inch apart on the baking sheet.
Bake for 15-20 minutes. Allow to rest on the counter for 5 minutes before serving. Serve with keto tzatziki dip and enjoy!
Skillet Instructions:
Begin by heating a large skillet with a few tablespoons of olive oil or butter.
Place all the ingredients in a large bowl and mix well with bare hands.
Form the meatballs slightly smaller than the size of a golf ball (about 2 tablespoons each).
Place in the hot pan with enough space so that the meatballs are not touching. Allow to cook for 3-4 minutes; flip the meatballs and cook for another 3-4 minutes until the meatballs are completely cooked through.
Serve with keto tzatziki dip and enjoy!
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Nutrition Facts
Greek Meatballs with Feta Recipe
Amount Per Serving
Calories 404Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 137mg46%
Sodium 502mg22%
Potassium 450mg13%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 26g52%
Vitamin A 559IU11%
Vitamin C 4mg5%
Calcium 117mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie keto diet.
These keto Greek meatballs can be made in the oven or on the stovetop. Normally when I make a recipe with two different methods, I prefer one over the other. With this one, I honestly couldn’t tell you which one is better. I like them both ways! You’ll have to try it both ways and let us know in the comments which you like better!
If you decide to make these in the oven, a little bit of the feta cheese will melt out and create a yummy, melty pool of cheese around the base of each meatball. This doesn’t bother me, and in fact, I really like them that way, but you can always make them in the skillet instead if you want to avoid this.
When baking the meatballs in the oven, it’s best to use a silicone mat between the baking sheet and the meatballs. Trust me, clean-up will be such a breeze!
These low carb meatballs freeze and reheat well! I like to make a double batch and freeze half for later. You can remove what you need and microwave them for a minute or two for an easy, quick meal or snack!
The spinach is actually optional. I like to throw greens into everything because salad is not my favorite thing, but it’s totally up to you if you’d like to add it or add extra!