Packed with flavor, these Keto Greek Meatballs are loaded with spinach, feta, red bell pepper, and so much more! Easy to make and oh-so-tasty, everyone loves these nut-free meatballs!
Not Your Usual Greek Meatballs
If you love Greek food, then you’re in luck! These tasty keto meatballs are made with ground chicken, packed with flavor, and with 3 NET CARBS!! per generous serving, these gluten-free meatballs (also low-carb meatballs) will become your new favorite. They’re easy to make, and if you’re tired of tomato sauce (too many carbs!!) and meatballs, then these are a must-try!
I love serving these meatballs – and the best part is that I can prep them ahead of time. I’ve both frozen the raw meatballs and cooked them from frozen AND frozen the cooked meatballs. Either way it’s a win-win!
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These are nut-free meatballs – there’s no crumbs, crackers, pork rinds, or ground nuts in them to bind them. Don’t worry if the meat mixture feels wetter than normal – they’ll cook fine.
- Ground chicken
- Frozen spinach – Thawed and squeezed dry.
- Feta cheese – Crumbled
- Greek yogurt PLAIN flavor – Plain yogurt has very few carbs in it.
- Red bell pepper – Diced.
- Dried thyme
- Dried oregano
- Garlic powder
- Shallot – Diced. Or use a wee bit of regular yellow or sweet onion.
- Lemon zest
- Salt and pepper
- Tzatziki sauce – Optional but these keto Greek Meatballs and Tzatziki Sauce go so well together!
How to Make Keto Greek Meatballs
These are pretty simple to make; for a full list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.
- Preheat your oven to 375-F.
- Mix all the ingredients together in a large bowl.
- Form the meatballs, using about 2 tablespoons of the meatball mixture.
- Line the meatballs up on a baking sheet with raised sides.
- Bake the meatballs at 375-F for about 35-40 minutes or until they reach 165-F with a digital meat thermometer.
- Serve with tzatziki sauce and enjoy!
Chef Jenn’s tips
- Don’t have ground chicken? Switch up the ground chicken for ground pork, ground beef, ground turkey, or even ground lamb.
- Frozen spinach has a LOT of water in it. Thaw it and squeeze it VERY dry before adding it to the mixture.
- You can use cooked baby spinach, but make sure to chop it and squeeze it really dry before using it.
- Add other seasonings like dill, capers, mint, onion, and all your other favorite Greek ingredients.
- Don’t overwork the meat mixture – stir it just enough to get it all combined.
- Line your baking sheet with parchment paper for even easier cleanup!
- Don’t worry if your meatball mixture seems wet – the meatballs will cook fine.
- These keto stuffed meatballs are also delish!
Make It A Meal
Wondering what to serve with these tasty Greek meatballs? Tzatziki sauce is a MUST with this dish! This creamy sauce/condiment adds so much to this dish. Or, serve it with your favorite veggies like Broccoli with Garlic & Parm or simple Zucchini Noodles. Mashed Turnips are another great choice.
Are Keto Chicken Meatballs Freezer Friendly?
Yes! Totally! Simply fully cook them and chill them in the fridge overnight. Then, wrap them tightly in plastic or a freezer-safe container for up to three months.
To reheat, fully thaw, then heat in a 325-F oven until heated through, or warm them in the microwave.
Yes! At just 3 net carbs per hefty serving, they’re totally keto and low-carb.
Yes! You don’t need any special equipment or ingredients!
You can enjoy a green salad or your favorite side veggies with this dish.
- 2 pounds ground chicken
- 1 cup cooked spinach squeezed dry and chopped
- 1 cup feta cheese crumbled
- 1/4 cup Greek yogurt PLAIN flavor
- 1/ cup red bell pepper diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 cup shallot diced
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1 egg
- Chop and squeeze excess water from the spinach.
- Combine all the ingredients and mix well.
- Form meatballs from the mixture with your hands, and line them up on a baking sheet with raised sides.
- Cook at 375-F for about 30-40 minutes depending on the size of the meatball, or until the internal temperature reaches 165-F. Serve with colorful veggies and tzatziki – enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want even more keto deliciousness? Check out these amazing keto soups & chowders, or go for something meaty like sausage Parmigiana. Is corned beef hash keto? You bet, and you can also make other favorites like king ranch chicken.
18 thoughts on “Keto Greek Meatballs”
Could you add raw spinach instead of cooking it?
Well, I don’t think so. Cooking spinach gives off a lot of liquid, and that could cause the meatballs to fall apart if they had raw spinach in them. And, unless you chopped it up really finely, I’m not sure how you’d get the meatballs to form with the raw spinach in it.
You could use frozen, thawed, and squeezed spinach in its place. Can you buy the bag with the little frozen spinach pucks in it? Then you can just use what you need instead of thawing a whole block of it.
Great question – thanks for asking!
Your red pepper …the amount is what exactly as it appears as 1/…….
Oops, my apologies. That should have been 1/4 cup. I’ve fixed the recipe card. Thanks for pointing that out!
That is such a delicious take on meatballs. Love the Greek flavors in there and making them keto is excellent.
Those are yummy looking meat balls. Thanks for sharing the detailed recipe.
Love all the healthy ingredients in these, they sound so delicious and flavorful! Can’t wait to try!
I love the Mediterranean flavor in these meatballs! The feta and oregano taste so good in this!
These meatballs look so flavorful and delicious. I will soon try this recipe
These meatballs are so flavorful! I love cooking with ground chicken, so these are perfect.
These look epic. Anything with feta gets a big thumbs up from me.
I’ve got two pounds of ground turkey, so these are happening today! I’m glad to hear they are low carb.
I love the Greek twist on these delicious meatballs. It would be hard to not eat these as my entire meal. They would be amazing in a gyro though for lunch soon.
This recipe is fabulous! It was really pretty easy and so delicious! I will definitely be making again!
I just made these for the first time and had to make some substitutions as I didn’t have any spinach in the house
I cut up a zucchini very finely and cooked it in the microwave and wrung out the juice and added it and I also added some fresh parsley and used a little more oregano and a little less thyme .
It turned out perfectly. what a great versatile recipe
I will definitely try it with spinach next time.
Thank you for taking the time to post such a delicious recipe
What a great substitution idea to use zucchini! So glad you loved the recipe, and thanks for stopping by to comment!
I made these the other day and they were delicious! I used fresh spinach. Cut it up pretty good and only used about 3/4 of a cup. They held together just fine. I may have overcooked them a bit, but they were definitely edible. I may put more fresh spinach in next time and not cook them for as long. I made golf ball sized balls so maybe that is why they cooked faster.
Thanks for dropping by to comment! Yes, ground chicken can dry out pretty quickly if overcooked – I’d recommend using a meat thermometer and pull those meatballs out when they hit 165-F. I hope you’ll try them again!