Low-Carb Baked Greek Meatballs with Feta and Oregano (Video)
These Low-Carb Baked Greek Meatballs with Feta and Oregano look a bit messy while they’re cooking, but you won’t mind that once you’re eating them! These delicious meatballs are low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet phase one. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make
Low-Carb Baked Greek Meatballs with Feta and Oregano!
I don’t usually post on Saturday, but I have one more idea for Low-Carb and Gluten-Free Superbowl Party Appetizers that I want to share before the big game. These Low-Carb Baked Greek Meatballs with Feta and Oregano are something I’ve been making for years, and when I made them again recently I decided it was time to update to better photos! You can definitely serve these meatballs as a main dish for dinner, but I’m sure they’ll disappear pretty quickly on a party buffet table as well.
This recipe for these tasty low-carb Greek Meatballs came from the The South Beach Diet Quick and Easy Cookbook, and I first made these tasty meatballs clear back in 2005. I love all the Greek flavors like Feta cheese, oregano, and red wine vinegar, and those ingredients really bump up the taste of these meatballs.However, I do want to warn you that because these are gluten-free meatballs with no bread crumbs or oatmeal, some liquid oozes out of the meat during the cooking process. Just expect that to happen, and you can even spoon the liquid off a time or two if you’d like. And if you’re patient and just keep cooking the meatballs even though the pan looks like a mess, the finished meatballs are delicious.
Pulse chopped onion in the food processor until it’s finely chopped. Crumble the Feta with a fork and measure. Combine the meat, onion, Feta, garlic, egg, olive oil, red wine vinegar, dried oregano, Greek Seasoning, salt, and pepper in a bowl and mix with your clean hands.
Use a tablespoon measuring spoon to scoop out generous balls of meat mixture and roll into balls with your hands. Place meatballs in even rows in a glass baking dish that you’re sprayed with non-stick spray. Bake at 400F/200C, turning a few times and spooning off extra liquid from the pan if desired, until meatballs are cooked through and slightly browned, about 30-35 minutes.
Serve the Low-Carb Baked Greek meatballs hot.
More Tasty Meatballs to Try:
Slow Cooker Sausage and Meatballs Photo Index Page ~ Slow Cooker or Pressure Cooker
Blue Cheese Stuffed Buffalo Chicken Meatballs ~ The Rookie Cookie
Beef and Sausage Meatballs with Tomato Sauce ~ Kalyn’s Kitchen
Moroccan Lemon and Cardamom Meatballs ~ The View from Great Island
The BEST Italian Meatballs ~ Wine and Glue
Baked Swedish Meatballs ~ Kalyn’s Kitchen
Weekend Food Prep:
These meatballs reheat well, and the recipe can easily be doubled, so the recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Low-Carb Baked Greek Meatballs with Feta and Oregano
These Low-Carb Baked Greek Meatballs with Feta and Oregano look a bit messy while they’re cooking, but you won’t mind that once you’re eating them!
- 1 pound lean ground beef (I used ground beef with 9% fat)
- 1/2 small onion, chopped
- 1/2 cup very finely crumbled feta cheese (measure after crumbling finely with a fork)
- 2 cloves garlic, minced (I used 2 tsp. minced garlic from a jar)
- 1 large egg
- 1 T extra virgin olive oil, plus more olive oil or non-stick spray for baking dish
- 4 tsp. red wine vinegar
- 1 T dried Greek oregano
- 1 tsp. Greek seasoning (optional, but good)
- 1/4 tsp. salt (optional, see notes)
- 1/4 tsp. fresh ground black pepper
- Preheat oven to 400. Spray a glass baking dish with olive oil or non-stick spray. (You can use a metal baking sheet, but it’s harder to clean.)
- Use a food processor to chop the onion very finely, then drain if it seems like there is a lot of liquid.
- Crumble 1/2 cup Feta cheese with a fork, until it’s finely crumbled.
- Put the ground beef into a bowl and add the finely chopped onion, finely crumbled Feta, minced garlic, egg, olive oil, red wine vinegar, Greek oregano, Greek Seasoning, salt, and pepper. Combine with your clean hands until all ingredients are well-mixed.
- Use a one tablespoon measuring cup to scoop out meat; then roll it into balls with your hands and place in rows in the baking dish.
- Bake 15 minutes, after which time you will see some liquid oozing out. (You can scoop some of the liquid out with a spoon if it bothers you; I usually do that.)
- Turn meatballs and bake 10 more minutes. Turn again, and bake 5-10 more minutes more or until meatballs are well-browned and cooked through. (I would check one when you turn them the second time and use that to judge how much more cooking time is needed.)
- Meatballs are delicious served with Tzatziki Sauce.
Remember the Feta cheese is salty, so you may not need much salt. I used a tiny bit of Vege-Sal
This recipe adapted slightly from The South Beach Diet Quick and Easy Cookbook.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These meatballs would be approved for most any low-carb or low-glycemic eating plan, including any phase of the South Beach Diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.