Low Carb Greek Meatballs

This hearty Mediterranean-inspired Greek meatball bowl has become my go-to meal prep solution when I crave something flavorful yet light. The combination of perfectly seasoned beef meatballs with fresh vegetables and creamy yogurt sauce delivers all the beloved Greek flavors in a balanced low-carb package.

The first time I made these bowls was during a particularly busy work week when I needed healthy lunches that wouldn't leave me feeling sluggish. Now they've become a staple in my rotation because they're so satisfying while keeping my energy levels steady all afternoon.

Ingredients

• Ground beef: Adds substantial protein and takes on Mediterranean flavors beautifully. Choose 85% lean for the best flavor and moisture balance.
• Dried herbs: Like mint, basil and thyme create that authentic Greek profile that makes these meatballs special.
• Red bell pepper: Provides natural sweetness and color to the meatballs.
• Greek yogurt: Forms the base of a creamy, tangy sauce that ties everything together. Select full fat for the richest flavor.
• Fresh cucumber: Adds essential crunch and coolness that balances the savory meatballs.
• Feta cheese: Delivers that signature briny tanginess that makes Greek food so distinctive.
• Olives: Contribute depth and umami notes. Kalamata variety works best for authentic flavor.
• Fresh vegetables: Create a bright, refreshing base that keeps the meal light yet satisfying.

Step-by-Step Instructions

Prepare the meatball mixture:

Combine ground beef, finely chopped scallion and bell pepper, olive oil, all dried herbs, crushed red pepper, salt, black pepper, and pressed garlic in a large mixing bowl. Mix thoroughly but gently using your hands or a fork until everything is evenly distributed. The key is not overworking the meat which keeps the meatballs tender.

Form and cook the meatballs:

Shape the mixture into approximately 12 evenly sized meatballs or small patties using your hands. Heat 1 tablespoon olive oil in a non-stick pan over medium high heat. Cook the meatballs for about 3 to 4 minutes per side until they develop a beautiful golden brown crust and are cooked through to an internal temperature of 160°F.

Make the yogurt garlic sauce:

In a small bowl, combine the Greek yogurt with one finely minced garlic clove and a pinch of salt. Stir well until completely smooth. This sauce can be made ahead and will actually develop more flavor as it sits.

Assemble fresh components:

Chop cucumber, tomatoes if using large ones, scallions, and crumble the feta cheese. Tear or chop the lettuce into bite sized pieces. Arrange olives with the other fresh components either in serving bowls or meal prep containers.

Complete your bowls:

For immediate serving, arrange a bed of lettuce in each bowl, add the freshly cooked meatballs, the chopped vegetable mixture, a dollop of yogurt sauce, and finish with a drizzle of olive oil. For meal prep, place components in separate compartments to maintain freshness.

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My absolute favorite part of this recipe is the aromatic dried mint in the meatballs. It might seem unconventional if you typically use mint only in sweet dishes, but it adds a distinctive Mediterranean freshness that transforms ordinary beef into something truly special. Every time I make these, the kitchen fills with an incredible scent that immediately transports me to my favorite Greek restaurant.

Perfect Meal Prep Strategy

For the best meal prep results, invest in containers with at least two compartments to keep components separate. Store the meatballs in one section and the fresh vegetables in another. Pack the yogurt sauce in small separate containers to maintain its consistency. The meatballs can be reheated if desired, though they're also delicious cold. Assembly takes just seconds when you're ready to eat, and the flavors actually improve after a day in the refrigerator as everything melds together.

Smart Substitutions

If you prefer a lighter option, ground turkey works beautifully in place of beef. The herbs and seasonings provide plenty of flavor even with leaner meat. For a dairy free version, substitute the yogurt sauce with tahini thinned with lemon juice and water, and skip the feta or use a plant based alternative. The recipe is incredibly flexible and remains delicious even with modifications to suit dietary needs or what you have on hand in your pantry.

Serving Suggestions

These bowls are complete meals on their own, but they also pair wonderfully with a side of roasted lemon oregano cauliflower rice to keep things low carb. For those not following a strict carb limit, warm pita bread makes an excellent addition for scooping up the sauce and juices. Consider serving alongside a traditional Greek soup like avgolemono for a more elaborate dinner option that still maintains the Mediterranean theme.

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This recipe will transport you to the heart of Greece with every bite.

Frequently Asked Questions

→ How long do these Greek meatball bowls last in the refrigerator?

When properly stored in airtight containers with the components separated (meatballs, salad, sauce), these Greek meatball bowls will last 3-4 days in the refrigerator. For best freshness, keep the yogurt sauce in a separate compartment and add it just before eating.

→ Can I freeze these Greek meatballs?

Yes! The cooked meatballs freeze extremely well. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a microwave or skillet. The fresh vegetables and yogurt sauce should not be frozen.

→ Can I substitute ground beef with another protein?

Absolutely! Ground turkey, chicken, lamb or plant-based alternatives work beautifully in this dish. Lamb is particularly authentic to Mediterranean cuisine and pairs wonderfully with the herbs. Just be aware that leaner meats like turkey may need additional olive oil to prevent drying out.

→ Is this dish actually keto-friendly?

Yes, this dish is keto-friendly as it's low in carbohydrates and high in healthy fats from olive oil, feta cheese, and yogurt. The carbs come primarily from non-starchy vegetables like cucumber, tomatoes, and lettuce, making it suitable for ketogenic diets. Just ensure your Greek yogurt is full-fat and watch portion sizes of tomatoes.

→ What can I serve with these meatball bowls for those who aren't doing low-carb?

For those not following a low-carb diet, these meatball bowls pair wonderfully with warm pita bread, cooked orzo pasta, quinoa, or brown rice. You could also serve them with roasted potato wedges seasoned with oregano and lemon for a more substantial meal while maintaining the Greek flavor profile.

→ Can I make these meatballs in the oven instead of pan-frying?

Yes! Baking is a great hands-off alternative. Place the formed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes or until they reach an internal temperature of 160°F (71°C). This method also allows you to cook all the meatballs at once rather than in batches.