The Tastiest Keto, Paleo And Low Carb Greek Meatballs
Recipe type: Main
Cuisine: Greek
Serves: 30 meatballs
These low carb greek meatballs are a great dish to make in big batches and they will keep in the fridge for up to a week. They are delicious both warm and cold!
  • 3 organic pastured eggs
  • ⅓ cup (15 grams) of finely chopped chives
  • ⅓ cup (15 grams) of finely chopped parsley leaf, I used the curly variety
  • 1 Tbs (5 grams) finely chopped garlic
  • ½ cup of coconut cream (from the top of a can of coconut milk like this!)
  • ½ Tsp Celtic sea salt
  • 1 Tbs Psyllium fiber (I like this one)
  • 1 Lb organic ground beef
  • ⅔ cup coconut flour for dredging the meatballs
  • ½ cup coconut oil to fry
  1. In a large bowl whisk the eggs with a fork until blended and foamy.
  2. In the same bowl combine the herbs, the garlic, the coconut cream and the salt and mix well.
  3. Now add the psyllium fiber and the meat broken into chunks, and combine by hand combine by hand until all ingredients are fully incorporated.
  4. In a large skillet, heat the coconut oil over medium heat.
  5. Roll the meatball mix into golf sized balls and then flatten slightly.
  6. Dredge the meatballs evenly into the coconut flour, covering them on all sides.
  7. This mix should make approximatively 30 meatballs.
  8. Test the heat of the oil with a small piece of meatball mix, it should bubble and sizzle when placed in the skilled.
  9. Fry the meatballs about 3 minutes on each side, or until well browned.
  10. You can cook them in several batches, making sure the oil does not get too cold or too hot, by looking at the color of the cooked meatballs: they should brown and crispy on the outside and very tender and juicy on the inside.
  11. If they are dry you are cooking them too long!
  12. Drain on a piece of paper before serving.
This recipe makes about 25 golfball sized meatballs
Recipe by The Nourished Caveman at