These easy Greek meatballs are easy to prep, baked in the oven, and are made with the most delicious ingredients that the whole family will love. Pair them with tzatziki sauce, and you have a fabulous dairy free, paleo, low carb, and keto meal.
Why are these Greek meatballs so great?
These lamb meatballs are seriously delicious. They pair perfectly with tzatziki sauce, and I encourage you not to skip this step in the recipe.
Because you are using ground lamb entirely, they benefit from excess moisture coming from a creamy sauce like tzatziki.
- They can be mixed and prepped ahead of time. Once it's time to cook, they are done in under 20 minutes!
- The way they taste is truly reminiscent of a lamb dish you'd eat it an authentic Greek restaurant.
- Flavors are robust and fresh thanks to the ingredients: specifically the herbs and spices incorporated.
- Meatballs are dairy free, paleo, Whole30, low carb, and keto.
What ingredients do you need?
- Ground lamb
- Almond flour
- Egg
- Red onion
- Garlic
- Lemon juice & zest
- Parsley
- Mint
- Seasonings
That's all for the meatballs themselves. You will serve them heavily drizzled or dipped in tzatziki sauce, and that's it!
Recipe notes and substitutions
These Greek meatballs are fun to customize. I've made them with other cuts of meat, and that is completely fine (see notes below.)
They are full of flavors, and a lot of that comes from the combination of fresh herbs and spices in the recipe.
If you have any other questions or substitutions you are wondering about, don't hesitate to leave a comment! 🙂
- The tzatziki sauce is not an optional step. I believe this recipe needs it as a serving sauce/dip in order to be complete.
- If you are not into lamb, feel free to use ground chicken, pork or beef.
- If you use a fattier ground meat (like an 85/15 ground beef), you will not need to add the bacon.
- Prepare the tzatziki sauce a day ahead. If you want to prepare it even further in advance, it will keep in the refrigerator for up to 1 week in an airtight container.
How to make Greek meatballs
Preheat the oven to 450 degrees Fahrenheit, and adjust the oven rack to the middle position. Generously brush or spray a large baking sheet with extra oil and set aside.
In a large bowl, thoroughly combine all of the meatball ingredients. Divide and roll into 24-30 meatballs (I like to use a medium cookie scoop) and place on the prepared baking sheet, leaving at least 1-inch of space between them.
Cook for 16-20 minutes until the internal temperature has reached 165 degrees Fahrenheit. Be careful not to overcook, as they can easily become dry. I would start checking at the 16-minute mark.
Remove from the oven and set aside to cool for 10 minutes. Serve with tzatziki sauce and garnish with fresh lemon wedges, extra fresh parsley and mint if you'd like.
I've been on a meatball kick lately, as just last week I made Paleo Swedish Meatballs alongside my favorite mashed potato recipe, and they were beyond fantastic.
I'm also thinking I need to try my hand at making meatloaf. It's something that I grew up loathing because my mom always made it so dang dry.
I think though, with the right ingredients on hand and a whole lot of love, I can create something truly magical.
I'll have to keep you updated on this... obviously, you will be the first to know! 😉
More Whole30 and keto recipes you'll love:
Baked Sausage & Zucchini Casserole
Easy Buffalo Chicken Meatballs
Greek Lamb Meatballs
Ingredients
- 1 ½ pounds ground lamb see notes
- 8 ounces bacon finely diced
- ¼ cup almond flour
- 1 large egg
- ¼ cup red onion finely diced
- 4 garlic cloves minced
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons lemon zest
- 2 heaping tablespoons fresh parsley minced
- 2 heaping tablespoons fresh mint minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons cumin
- 1 teaspoon coriander
Tzatziki Sauce
- ½ cup Whole30 Tzatziki Sauce
Instructions
- Preheat the oven to 450 degrees Fahrenheit, and adjust the oven rack to the middle position. Generously brush or spray a large baking sheet with extra oil and set aside.
- In a large bowl, thoroughly combine all of the meatball ingredients. Divide and roll into 24-30 meatballs (I like to use a medium cookie scoop) and place on the prepared baking sheet, leaving at least 1-inch of space between them.
- Cook for 16-20 minutes until the internal temperature has reached 165 degrees Fahrenheit. Be careful not to overcook, as they can easily become dry. I would start checking at the 16-minute mark.
- Remove from the oven and set aside to cool for 10 minutes. Serve with tzatziki sauce and garnish with fresh lemon wedges, extra fresh parsley and mint if you'd like.
Notes
- The tzatziki sauce is not an optional step. I believe this recipe needs it as a serving sauce/dip in order to be complete.
- If you are not into lamb, feel free to use ground chicken, pork or beef.
- If you use a fattier ground meat (like an 85/15 ground beef), you will not need to add the bacon.
- Prepare the tzatziki sauce a day ahead. If you want to prepare it even further in advance, it will keep in the refrigerator for up to 1 week in an airtight container.
Beck and Bulow says
I’ve been using your recipe for these meatballs for years. We make them exactly as written and they are an all-time favorite in this house. We love love love them.
Oh my gosh, thank you soooooo much!
Yvonne says
Can I substitute the almond flower for regular white flour?
Yes, that could work.
Josie says
I just made this last night, I used vegan tazatziki sauce from Trader Joe’s and could not tell the difference (use water or a plant base milk to thin it out). This is going to be a stable in my home. The meatballs were tender and not dry. I loved it!🥰
aw that makes me so happy, they are my favorite... you'll have to try my other meatballs recipes, too!
Margie C. says
Do you cook the bacon BEFORE adding it to the raw meatball mixture, or do you add in already COOKED bacon? Thank you.
Nope, no need to cook it before!