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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!

Ingredients:

  • 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

Directions:

  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.

Notes:

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. Perfection, my favorite flavors. Followed recipe to the letter, but instead of meatballs, formed it into a meatloaf, baked at 350F until internal temperature reached 165F/done. I made the tzatziki sauce (which I LOVE), but the meatloaf required nothing, it was perfect as was!  This will become a go-to recipe for our family. I love your website and use your recipes frequently.  Thank you!

    • Hi Cindi, so glad you’re enjoying the recipes. And I absolutely LOVE the idea of making this into a meatloaf. I think I might make that for the blog, and I will credit you for the brilliant idea!

  2. These meatballs used to be my favorite thing to make the last time I did keto years ago, and I just rediscovered them going through old saved recipes I bookmarked, and I am SO GLAD I did! So delicious!! I’m not a fan of tzatziki, so I dip them in sour cream. Sooooo good!!!

  3. Made these for the first time tonight; my husband said “these meatballs are to die for”.  They were fantastic and we will absolutely be making these again.  Thanks for a great recipe.

  4. These are the most amazing meatballs!! We formed them into larger meatballs using a 2TBSP cookie scoop. I think making them a tad larger helped in not over cooking them and making them dry. They reminded me of Gyros. We served with store bought tzatziki sauce. We finely chopped the onion instead of pulling out the food processor and they were fine. We did not add salt because Feta is salty and the Cavender’s Spice we used (Greek seasoning) has salt and pepper as the first two ingredients. I can’t wait to make these again!! Note that Cavender’s has MSG if you are sensitive to it.

  5. How would this work as meatloaf instead of meatballs?

  6. I made the meatballs with the feta and oregano! They were easy to make and simply delicious!

  7. I just wanted to say I found this recipe on your blog years ago and it has been a favorite ever since! Thanks for sharing one of the things I've made so many times over the years.

  8. I like prepping lunches to take throughout the month – would these freeze well?

  9. Just curious,the pictures above seemed to have something red in them – looked a little like roasted red peppers. You can also see it in the finished product. Is that the case – or was it a spice or something else?

    • Bobbie, I think that's just bad photography on my part, maybe too much color saturation on the meat. Or your monitor might have more red than mine does, but I promise there are no roasted red peppers or anything else added that's not in the recipe. I think red peppers sound kind of good in this though; but I'd be sure to blot them as dry as you can get them.

  10. I've almost never met a meatball I didn't love! Definitely going to try these.

  11. Um wow! These look SO good and rediculously easy too. Loved the food we had in Kos last year, and would love to make these for a tapas style entree at our next dinner party. Thanks for the recipe! 😀

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