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Kalyn's Kitchen

Baked Greek Meatballs with Feta (Video)

These Baked Greek Meatballs with Feta look a bit messy while they’re cooking, but you won’t mind that once you’re eating them! And these are absolutely delicious for a low-carb meal!

PIN Baked Greek Meatballs to try them later!

Watch the video to see if you might like to make
Low-Carb Baked Greek Meatballs with Feta and Oregano!

 

Baked Greek Meatballs with Feta finished meatballs on serving plate

In a few hours 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 I want to remind you about these Baked Greek Meatballs with Feta that are a favorite I’ve made many times through the years!

If you like Greek flavors these Greek Meatballs are an easy dish that won’t make you think about being on a diet. You can serve the meatballs as a main dish, but I’m sure they’ll disappear pretty quickly on a party buffet table as well. This idea came from the The South Beach Diet Quick and Easy Cookbook (affiliate link) and I first made these tasty meatballs clear back in 2005, yikes!

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 process shots collage

How to Make Baked Greek Meatballs with Feta:

(Scroll down for complete recipe including nutritional information.)

  1. Pulse chopped onion in the food processor until it’s finely chopped.
  2. Crumble the Feta with a fork and measure.
  3. Combine the meat, onion, Feta, garlic, egg, olive oil, red wine vinegar, dried oregano, Greek Seasoning (affiliate link), salt, and pepper in a bowl and mix with your clean hands.
  4. Use a tablespoon measuring spoon to scoop out generous balls of meat mixture and roll into balls with your hands.
  5. Place meatballs in even rows in a glass baking dish that you’re sprayed with non-stick spray.  
  6. 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.
  7. Serve the Low-Carb Baked Greek meatballs hot.

square thumbnail image for Low-Carb Baked Greek Meatballs with Feta and Oregano

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 Index ~ 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!

Baked Greek Meatballs with Feta

Baked Greek Meatballs with Feta

Yield 20 small meatballs
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

These Low-Carb Baked Greek Meatballs with Feta 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 tsp. minced garlic
  • 1 large egg
  • 1 T extra virgin olive oil
  • 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

Instructions

  1. Preheat oven to 400F/200C.
  2. 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.)
  3. Use a food processor to chop the onion very finely, then drain if it seems like there is a lot of liquid.
  4. Crumble 1/2 cup Feta cheese with a fork, until it’s finely crumbled.
  5. 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.
  6. 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.
  7. 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.)
  8. 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.)
  9. 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.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 36mgSodium: 197mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Oven Dinners to 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.

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    74 Comments on “Baked Greek Meatballs with Feta (Video)”

  1. 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.

  2. 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!!

  3. 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.

  4. 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!

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

  6. 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. 🙂

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

  8. 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.

  9. 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!

  10. 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.

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

  12. 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! 🙂

  13. Glad to hear they were a hit!

  14. 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!

  15. 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.

  16. 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!

  17. 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.

  18. 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!

  19. 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.

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