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Kalyn's Kitchen

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, and gluten-free. Use Beef Recipes to find more recipes like this one.

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Low-Carb Baked Greek Meatballs with Feta and Oregano!

Low-Carb Baked Greek Meatballs with Feta and Oregano found on KalynsKitchen.com

In a few hour I’ll get on an airplane and fly off for a week-long get-away to Costa Rica, where I’ll spend time with some good friends. Through the miracle of technology I’ll still have some posts showing up here, but while I’m traveling replies to comments will probably be a bit slower than usual. And before I leave this morning I want to remind you about these Low-Carb Baked Greek Meatballs with Feta and Oregano that are a favorite I’ve made many times through the years! If you like Greek flavors this is an easy dish that won’t make you think about being on a diet. You can 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.

Low-Carb Baked Greek Meatballs with Feta and Oregano found on KalynsKitchen.com

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.

Low-Carb Baked Greek Meatballs with Feta and Oregano found on KalynsKitchen.com

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.

Low-Carb Baked Greek Meatballs with Feta and Oregano found on KalynsKitchen.com

Serve the Low-Carb Baked Greek meatballs hot.

Make it a Low-Carb Meal:

These meatballs are great with Tzatziki Sauce and American Greek Salad for a low-carb meal.

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
  • 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


  1. Preheat oven to 400F/200C. 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.)
  2. Use a food processor to chop the onion very finely, then drain if it seems like there is a lot of liquid.
  3. Crumble 1/2 cup Feta cheese with a fork, until it’s finely crumbled.
  4. 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 (affiliate link), Greek Seasoning (affiliate link), salt, and pepper. Combine with your clean hands until all ingredients are well-mixed.
  5. 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.
  6. 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.)
  7. 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.)
  8. 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 (affiliate link).

This recipe adapted slightly from The South Beach Diet Quick and Easy Cookbook.

All images and text ©

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.

Nutritional Information?
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.

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72 comments on “Low-Carb Baked Greek Meatballs with Feta and Oregano (Video)”

  1. Hi! I made these tonight and served them in lettuce wraps and topped with your Tzatziki sauce that you suggested. Wonderful, light and delicious! The family ate them as well, but added some white rice to their lettuce wraps. I will definitely be making this one again 🙂

  2. Sounds like a great dinner! Glad you are enjoying the recipes.

    I just saw a recipe somewhere for Gyro meatballs that sounded very similar to what you did.

  3. These were SOOOO good! I used 1 lb of ground lamb and 2/3 pound beef, which yielded 35 meatballs. I did not have Greek Seasoning, so I added a little extra oregano, and just a dash of nutmeg and cinnamon (which are two ingredients in greek seasoning). I made tzatziki with 10 oz greek yogurt, 2/3 C. of peeled and seeded cucumber, 2 garlic cloves minced, 1TBSP olive oil, 2 TBSP red wine vinegar, 1.5 TBSP fresh dill chopped, and a sprinkling of salt. Served it with more chopped cucumber and shaved red onions (and put it on Nan bread for my skinny husband). This took care of my cravings for gyros, but it was low carb and low-GI. DELICIOUS! Thanks for the recipes…17 pounds down and counting!

  4. Ritters, so glad you're enjoying the recipes.

  5. Had this tonight with the sauce you you mentioned so yummy! My kids loved it too. You have made my phase one journey so much better. We have only disliked one thing and it was in the SBD book. All your recipes have been wonderful. Can't wait to enjoy some of your phase II recipes.

  6. Just made these for dinner….YUM! I used fresh Greek Basil (about 1 1/2 T)Put them in a grill pan on my AGA (the hotter side) to sear in all the flavor. They were fabulous…skipped the sauce…served with sauteed Savoy cabbage! Perfect combo!:) Thank you for the recipe!

  7. I made these as patties and threw them on the grill pan with some zucchini slices and red bell pepper. I used turkey instead of beef since that's what I had in the freezer. Added some of your tzatziki sauce. . . Fantastic meal, every bit of it!! My husband and I are having such fun eating our way through your blog! Thank you, especially for the SB recipes!

  8. This was a great recipe. I did the sauce too but my husband isn't a fan of cucumbers so I'll have to find something else next time. I thought the sauce was great!

  9. Cristie, so glad you liked them.

  10. Kalyn, I just made these for dinner and they were wonderful. Thank you for posting this recipe!

  11. Sunsetgirl, lamb is allowed for South Beach, but the guidelines for South Beach are to use meat that's less than 10% fat, so you would have to look for very lean ground lamb.

  12. Hi Kalyn! These sound yum-o! I'm new to SB & just starting phase 1. I was wondering if I could use lamb here or a combo of lamb and ground turkey? just want to get in a somewhat authentic Greek taste.

    Love your site and the blog! Found your site while searching for SB recipes and you by far have the best recipes that I have come across….THANK YOU!!

  13. Chelsea, South Beach doesn't limit portion sizes on most foods. The only limits are on things that are high in fats, such as nuts or avocados. I recommend buy one of the books for that information. Now that they've been out so long, you can buy the original book, The South Beach Diet, for only a couple of dollars at Amazon.com or a thrift store. I definitely recommend reading the book before you start on the diet.

  14. Kalyn, just ran across your blog and have only had time to read a little of it, but do you have a post about portion sizes? I am just starting Phase 1 as soon as I go to the grocery store and plan my meals, and I have found the list of OK foods and foods to avoid, but what are the limits? Thanks for the hard work on this blog!

  15. Jenn, so glad you liked it. Hang in there on the diet, you can do it!

  16. YUMMY YUMMY! I made these last night with tzatziki sauce (your recipe also), and made mashed cauliflower so I could pretend I was having mashed potatoes. DEElicious! I love your blog. Your recipes have been a life saver during Phase 1. I seriously don't think I would have made it through those 2 weeks without u!
    Thanks, Jenn. 🙂

  17. Cyndy, I think that's a brilliant idea. Now I want to try them that way myself.

  18. I love greek flavors, so I thought these sounded great. They are in the oven now. I am going to use romaine lettuce and serve them as a lettuce wrap with Tzatiki sauce, onion and tomato, my version of a Gyro.

  19. Tracy, I never find the low-fat Feta either, so I agree with the idea of just using a bit less. Feta us such a flavorful cheese that you don’t need that much!

  20. These were really, really good. Thank you for the recipe and your wonderful site. I am on SB and the recipes here are fab :p

    I will say that I didnt use LF Feta which is more SB, I like the fresh feta and its sooo much better!! Regular feta isnt particularly high in fat to begin with…So I used a little less than called for, but these were still great. I paired them with Tzatziki made with 0% Fage yogurt…mmm good.

  21. Ciao Roma, I’m so happy to hear you’re enjoying the blog. Thanks for taking the time to let me know.

  22. Ciao Kalyn! I have made SO many of your recipes– i just have never posted a comment before. I just wanted to that i just love your Blog and your recipes. I made the Greek Meatballs last nite and they were awesome! I used Ground Turkey Breast and they came out just great. I made them to eat with my salads at lunch each day– everyone wanted to know what i was having! 🙂

  23. Glad to hear they were a hit!

  24. The meatballs were divine.
    My boyfriend is on South Beach now (phase 1) and he loved them so much he demanded another batch after only 3 days.
    Thanks for the recipe!

  25. Anonymous, I’m working a full time job besides writing the blog, so I can’t promise that I will start weighing all ingredients besides giving the volume amount, but thanks for letting me know you would like it. I do it now on some things where there might be a question, but time is always at a premium around here.

  26. Kalyn, I absolutely love your recipes. I’ve lost 7 lbs on Phase I, largely because I’m making delicious food from your blog. The only, only thing I could wish for is that you would include weight measurements either in addition to or instead of volume measurements, since weight measurements are so much more accurate. Thanks for everything!

  27. Jessica, just cook slightly longer for the bigger meatballs, and I do think the larger size will make them more moist. Glad you liked them.

  28. I just made these meatballs and they’re really, really good. I made 48 of them and I think that next time I’ll make 24 of them, like you recommended, because they were a little bit dry…any suggestions for me? By the way, the tzatziki sauce turned out perfectly. Thanks for making the South Beach sooooo tasty and beautiful!

  29. Anonymous, I’m guessing it will work, but be prepared for the liquid that will be released. I think it will evaporate in the pan like it does in the oven, but can’t say for sure.

  30. Hi Kalyn, as I don’t have an oven. Can I pan fry the meatballs? foodlover

  31. Hi Kalyn- Now I am jonesing for some Greek-inspired meatballs. Hmmm. Think I’ll try this using ground buffalo.

  32. mmm this sounds great!

    btw, I love your new header! new to me, I mean, I haven’t visited foro a while now.

  33. Lyn, thanks so much for sharing that. (And I’m glad you weren’t turned off by the previous photo, which was admittedly not too great!)

  34. I found this recipe on your blog about 3 weeks ago. I made this recipe using lean ground turkey and reduced fat feta cheese, and they were fantastic!! I absolutely loved them. I had several meatballs and a greek salad on the side (with kalamata olives and greek dressing). What a great meal! My 2 year old even liked these!

  35. I think ground turkey would work just fine here. The tablespoon of olive oil should help keep the turkey moist and I think all these flavors would work well with turkey. Let us know how it turns out!

  36. I wonder if I could adapt these for ground turkey? Your thoughts? I’d use ground beef but we have major snow, ice and no ground beef. I’m not usually a fan of changing recipes but..I’m a bit desperate today.

  37. Those meatballs do look good and sound really tasty. Dipping them in Tzatziki Sauce would be great.

  38. And seriously, if you don’t want to take the time to make meatballs, wouldn’t they be great as patties!?!

    Thanks for sharing the recipe again.

  39. Those meatballs sound delicious Kalyn, I love Greek flavours so the feta really appeals to me. I’ve never tried it in a meatball. I think I will try adding some olives to the meatballs and then eat them with tzatziki and tomatoes – they would be like Greek salad meatballs! They look really delicious.

  40. Absolutely, I will love these meatballs, I love any style of meatballs from the Eastern to Western cuisine

  41. These sound delicious, and just reading about them made me hungry! Thanks for continually coming up with great and healthy dishes that won’t make me sorry when I get on the scale!

  42. Looks delicious! I bet it would make a really good meatball sandwich!

  43. These sound wonderful. Can’t wait to try!

  44. Yum! I love meatballs! And the addition of feta is very interesting. I bet that adds a subtle saltiness. Also, tzatziki sauce would work VERY well with these. Thanks for the recipe!

  45. A very interesting recipe indeed. Looks can be deceiving and it is always best to keep an open mind. All these ingredients are on my list of excellent so I’d be very inclined to believe I’d love these.

  46. Wow, these do sound terrific! I love the idea of putting feta inside the meatball, and with a little tzaziki sauce… yum!

  47. These meatballs look delicious! Too bad I’m in a meatless period…but since they really tempt me anything could happen :). Less than 10% fat meat sounds great too.

  48. These look delicious. I’m saving the recipe right now!

  49. So tasty! We had this with the lemon garlic cauliflower. Thanks for making Phase 1 taste great.

  50. Those do sound wonderful. Can’t wait to try. Had no idea the South Beach cookbook had such a diverse recipe index.

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