Keto Greek Meatballs with Tzatziki: A Flavor-Packed Low-Carb Recipe

Let’s be real—sticking to a keto diet can get boring if you’re cycling through the same few meals every week. That’s why these keto Greek meatballs with homemade tzatziki are such a game-changer. Juicy, herby meatballs paired with a creamy, refreshing cucumber-yogurt sauce? Yes, please! This dish is super easy to make, packs a ton of flavor, and stays 100% keto-friendly.

Whether you’re meal prepping for the week, hosting a dinner, or just craving something that isn’t another chicken breast or plain salad, this recipe is exactly what you need. Best part? You probably have most of the ingredients sitting in your fridge or pantry right now.

Why You’ll Love This Recipe

• Packed with flavor – These meatballs are seasoned with garlic, herbs, and a hint of lemon for that bright Greek flavor.
• Keto-approved – No breadcrumbs here! We use almond flour to keep things low-carb.
• Meal prep friendly – Make a big batch and enjoy them throughout the week.
• Super customizable – Add or swap herbs based on your taste, or go spicy if you’re feeling adventurous.

Ready to get started? Let’s get cooking!

Ingredients You’ll Need

For the Meatballs:

• 1 lb (450g) ground beef – You can use lamb or a beef/lamb mix for a more authentic Greek flavor.
• 1 small onion, finely chopped – Adds moisture and a subtle sweetness.
• 3 cloves garlic, minced – Because garlic makes everything better.
• 1 large egg – Helps bind everything together.
• ½ cup almond flour – Keeps things keto without sacrificing texture.
• ¼ cup fresh parsley, chopped – Fresh herbs brighten the dish.
• 1 tsp dried oregano – Classic Greek herb that adds depth.
• ½ tsp ground cumin – A little spice to round out the flavors.
• Salt and pepper, to taste – Be generous with both!
• 1 tbsp olive oil – For browning the meatballs.

For the Tzatziki:

• 1 cup plain Greek yogurt (full-fat) – The creamy base of the sauce.
• ½ cucumber, grated – Adds freshness and crunch.
• 2 cloves garlic, minced – Because, again, garlic is life.
• 1 tbsp fresh dill, chopped – A must-have for authentic tzatziki.
• 1 tbsp olive oil – For richness.
• 1 tbsp lemon juice – A little tang to balance out the yogurt.
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, egg, almond flour, parsley, oregano, cumin, salt, and pepper. Use your hands to mix everything together until it’s well combined, but don’t overwork it—you want tender meatballs, not tough ones.

If the mixture feels too wet, add a little more almond flour, one tablespoon at a time, until it holds its shape.

Step 2: Shape and Brown the Meatballs

Roll the meat mixture into small balls, about 1½ inches in diameter. You should get around 20 meatballs from this recipe.

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side until they’re nicely browned all around. Don’t worry if they aren’t fully cooked through yet—you’ll finish them in the oven.

Step 3: Bake the Meatballs

Preheat your oven to 375°F (190°C). Transfer the browned meatballs to a baking sheet lined with parchment paper. Pop them in the oven and bake for 10-12 minutes, or until they’re fully cooked through. The internal temperature should reach 160°F (71°C) if you’re using a meat thermometer.

Step 4: Make the Tzatziki

While the meatballs are baking, whip up the tzatziki sauce. Start by grating the cucumber using the large holes of a box grater. Once grated, place the cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can. This step is key—if you skip it, your tzatziki will be watery.

In a bowl, mix the strained cucumber with the Greek yogurt, minced garlic, fresh dill, olive oil, lemon juice, salt, and pepper. Stir until everything is well combined. Taste and adjust the seasoning if needed. If you like a stronger garlic kick, feel free to add another clove.

Step 5: Serve and Enjoy!

Once the meatballs are done baking, let them rest for a couple of minutes. Serve them warm with a generous dollop of tzatziki sauce on the side. Garnish with extra fresh parsley or dill if you’re feeling fancy.

You can eat these on their own, pair them with a crisp green salad, or even stuff them into lettuce wraps for a low-carb gyro vibe.

Tips for Success

• Don’t skip browning the meatballs! This step adds a ton of flavor by creating a nice crust on the outside.
• Use full-fat Greek yogurt for the tzatziki. The extra fat not only makes it creamier but also keeps it more satisfying on a keto diet.
• Squeeze out the cucumber well when making the tzatziki. You want a thick sauce, not a watery mess.
• Make-ahead friendly: Both the meatballs and the tzatziki can be prepped ahead of time. Store them separately in airtight containers in the fridge for up to 4 days.

Variations to Try

• Make it spicy: Add a pinch of crushed red pepper flakes to the meatball mixture for a little heat.
• Try different herbs: Swap the parsley for mint or add a little fresh thyme for a unique twist.
• Go dairy-free: Use a dairy-free yogurt alternative to make the tzatziki if you’re avoiding dairy.

How to Store and Reheat

Storing:

• Fridge: Store the cooked meatballs in an airtight container in the fridge for up to 4 days. The tzatziki will keep for about 3 days.
• Freezer: You can freeze the meatballs after they’ve been cooked. Just let them cool completely, then place them in a freezer-safe container or zip-top bag. They’ll keep for up to 3 months.

Reheating:

• Microwave: Pop them in the microwave for 1-2 minutes until heated through.
• Oven: Place the meatballs on a baking sheet and heat at 350°F (175°C) for about 10 minutes.
• Skillet: Heat a little olive oil in a skillet over medium heat and warm the meatballs, turning occasionally, until they’re hot.

Nutritional Info (per serving)

This recipe makes about 4 servings.

• Calories: ~320
• Fat: ~24g
• Protein: ~20g
• Net Carbs: ~4g

Why This Recipe Works for Keto

On a keto diet, staying within your daily carb limit is crucial, and this recipe fits perfectly. The almond flour replaces traditional breadcrumbs, keeping carbs low while still providing that perfect texture. Plus, the fat from the ground beef and Greek yogurt helps you stay full longer, making it easier to hit your keto goals without feeling deprived.

Conclusion

There’s nothing boring about these keto Greek meatballs with tzatziki. They’re juicy, flavorful, and incredibly satisfying. Whether you’re keto all the way or just trying to cut back on carbs, this recipe is a winner. Plus, it’s fancy enough to impress dinner guests but simple enough for a quick weeknight meal.

Try it out, and don’t be surprised if it becomes a regular in your keto rotation. Happy cooking! And hey—if you give this recipe a go, I’d love to hear how it turned out! Leave a comment below with your favorite tweaks or what you served it with.

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