Low Carb Greek Meatballs

Are you in a ground beef rut? Want to change things up a little bit? This recipe will do just that. My family loved it! There were no leftovers. This made 45 meatballs and the five of us ate all of them. I didn’t get enough pictures of the process so I will have to make them again.

This was part of my once a month cooking day. I made 30 freezer meals in an afternoon. I mixed the meat mixture together and froze in a baggie. I thawed the meat during the day and made the meatballs at night. I use a cookie scoop to make my meatballs. It makes the process go fast If you don’t have one, use a spoon and get about a tablespoon or so and shape into a ball.

The tzatziki sauce on top is delicious too! My hubby and son don’t like cucumbers so I made the sauce without the grated cucumbers and spooned some out for them. And then I added the grated cucumbers. It was the perfect topping for these low carb Greek meatballs. I also made a Greek side salad. I tore up some romaine lettuce and added diced cucumbers, grape tomatoes, black olives, and a sprinkling of feta cheese. My dressing was a pinch of salt sprinkled over the top and a drizzle of olive oil and lemon juice. This was so good! I think this has become my favorite new dish. If you make it, let me know how you liked it.

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5 from 1 vote

Low Carb Greek Meatballs

Servings 0

Ingredients

• 1 1/2 Lb Ground Beef
• 3 Med Eggs
• 2 T Minced Garlic
• 1 C Crumbled Feta Cheese
• 2 T Onion Powder
• 1 T Dried Parsley
• 1 T Dried Oregano
• 1 1/2 t Salt
• 3/4 t Black Pepper

Tzatziki sauce: 1/2 C Greek yogurt, 1/2 cucumber grated, 1 tsp lemon juice, 1 1/2 t olive oil, 1/2 t salt, 1/2 t dried dill

Instructions

• Mix all of the meatball ingredients together.
  
• Make into meatballs. Place on parchment paper.
  
• Bake at 375 for 20 minutes.
• Mix together the sauce ingredients in a small bowl.
  
• Serve the sauce on top of the warm meatballs.