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

Juicy, flavorful keto Greek meatballs paired with a creamy homemade tzatziki sauce. This low-carb recipe is perfect for those on a keto diet looking for a quick and easy dinner or meal prep idea. Almond flour replaces traditional breadcrumbs to keep the meatballs keto-friendly without losing texture. Great served with salad or roasted veggies!

Ingredients

Scale

For the Meatballs:

  • 1 lb (450g) ground beef (or a mix of beef and lamb)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large egg
  • ½ cup almond flour
  • ¼ cup fresh parsley, chopped
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • Salt and pepper to taste
  • 1 tbsp olive oil (for browning the meatballs)

For the Tzatziki:

  • 1 cup plain full-fat Greek yogurt
  • ½ cucumber, grated and squeezed to remove excess water
  • 2 cloves garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare the Meatball Mixture:
    In a large bowl, combine ground beef, onion, garlic, egg, almond flour, parsley, oregano, cumin, salt, and pepper. Mix gently with your hands until well combined.
  2. Shape the Meatballs:
    Roll the mixture into 1½-inch balls. You should get about 20 meatballs.
  3. Brown the Meatballs:
    Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes on each side until browned. Transfer them to a baking sheet.
  4. Bake the Meatballs:
    Preheat the oven to 375°F (190°C). Bake the meatballs for 10-12 minutes, or until cooked through.
  5. Make the Tzatziki:
    While the meatballs bake, prepare the tzatziki sauce. In a bowl, combine the grated cucumber (squeezed dry), Greek yogurt, garlic, dill, olive oil, lemon juice, salt, and pepper. Mix well and set aside.
  6. Serve:
    Once the meatballs are done, serve them warm with a generous side of tzatziki. Garnish with extra parsley or dill if desired.

Notes

  • For extra flavor, try adding a pinch of red pepper flakes to the meatball mixture.
  • Make sure to squeeze the cucumber well for the tzatziki, so the sauce stays thick and creamy.
  • These meatballs can be frozen for up to 3 months. Reheat in the oven or a skillet.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition