These meatballs are so easy to make! Plus there's the added benefit that you don't feel stuffed, since there's no bread to bind them.
I love to double or triple the recipe and freeze, for an extra surprise no hassle dinner!
keto style mediterranean feta meatballs
If you’ve been following our blog, you know Bob and I have been eating a low carb keto-friendly diet. I’m constantly trying to add variety to our meals and came up with this dish. As soon as I made the first batch of meatballs we loved it so much that I made a second batch and froze it for emergencies!
1.3 lbs organic grass-fed ground beef.
1 egg, whisked
1 medium yellow onion
6 garlic cloves
1/4 cup walnuts
I cup fresh parsley
1 cup fresh spinach
2 tbsp extra virgin olive oil
½ tsp of salt
6 oz block of feta cheese cut into ½ inch cubes
Preheat oven to 350. Place the meat and egg in a large bowl and mix together with your hands and set aside.
With food processor set on pulse, combine onion and garlic until evenly chopped. Add the mixture to the meat and blend it together. In the food processor combine walnuts, parsley and spinach. Slowly drizzle in the oil. When evenly chopped, add to the meat. Add salt and continue to blend with your hands until everything is evenly distributed.
Roll the meat into approximately 20 meatballs stuffing a cube of cheese in the center of each one and place into a greased pan. Bake the for 25 minutes. Let the meatballs cool for a moment before serving. Baste the meatballs with some of the runoff fat in the pan and serve.