Quick & Easy Mouthwatering Mediterranean Meatballs Keto-style

These Greek inspired Keftedes — that’s meatballs, to you and I — will have you licking fingers and smacking lips!

Prep time: 10 minutes 

Cooking time: 20 minutes 

Serves: 4 (approx. 32 meatballs)


  • 2tbsp olive oil 
  • 1 white onion, grated 
  • 3 garlic cloves, minced
  • 2tbsp unsweetened coconut milk or almond milk
  • 1 large egg
  • 30g fresh mint leaves, chopped
  • 1tsp fresh lemon zest
  • 30g almond flour, plus extra for dusting 
  • 1tbsp ground coriander 
  • 1tsp dried oregano
  • 1tsp ground cumin 
  • 1/2tsp ground cinnamon 
  • 1/4tsp ground nutmeg 
  • 1lb lean ground beef
  • 1/2lb ground lamb or pork
  • Sea salt and freshly ground black pepper, to taste 


Taste alert – follow the order in which the ingredients are mixed, to properly combine the wet and dry ingredients, for mouthwatering meatballs : )

  • In a large skillet heat 1tbsp olive oil on medium heat and cook the onion and garlic for a couple of minutes, or until they’re translucent and soft to the touch then transfer to a small bowl. Reserve the skillet for later
  • In to the bowl, add the milk and egg and whisk together. Add the fresh mint and lemon zest and give it a stir. Set aside for a couple of minutes
  • In a large bowl, stir the dry ingredients (flour, dried herbs & spices and seasoning) using a wooden spoon. Gently push the mixture to the sides of the bowl to create a well
  • Pour the milky mix into the well and use a rubber scraper to combine (pull the dry ingredients in to the wet ones by running the scraper around the edge and to the bottom of the bowl). Make sure the wet and dry ingredients are thoroughly combined
  • Add in the ground meat using your hands until just combined (TASTE WARNING – you’ll end up with tough meatballs if you overwork the mix!)
  • Form the mixture into meatballs the size of a rounded tablespoon then roll them lightly in the flour and place on a baking tray
  • Heat 1tbsp olive oil in the reserved skillet (medium-high to start with then turn down to medium) and add the meatballs, cooking in batches for 10 minutes at a time. Turn occasionally to ensure there’s a nice even crust on the meatballs. Remove from the skillet with a slotted spoon and place on kitchen paper to drain any excess oil

Serve on wooden sharing platters with grilled tomatoes and a lovely Tzatziki dip  x

Copyright © misterrands.com

Published by misterrands


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