These Lamb Meatballs with Lemon and Feta are easy to make and are sure to please everyone at the dinner table. They are Low Carb, Keto and gluten free. This easy, Greek inspired recipe is a new favorite.
Here's What You Need For Lamb Meatballs With Lemon and Feta:
Ingredients:
- 2 pounds ground lamb, 80% lean, 20% fat
- 2 eggs
- 1/2 cup almond flour (I’ve linked our favorites in our Amazon store below)
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- 1/4 tsp. Himalayan pink salt
- juice of 1 lemon
- 1/2 cup water
- 3/4 cup feta cheese (full fat)
- 2 tbsp. olive oil for browning meat
- 3 cups Tomato sauce of choice (our favorite low carb options are in our Amazon store)
- basil for garnish* optional
- lemon wedges to garnish
Need Low Carb Cooking or Baking Supplies? We’ve linked our favorites right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale.
Here's How To Make Lamb Meatballs With Lemon and Feta:
Start by prepping your ingredients. If you can, let the meat and egg sit out for about 30 minutes before starting. Measure out all of your ingredients and mince your garlic.
In a large bowl, add the feta cheese to the ground lamb. Add in the water and lemon juice. The water will keep your meatballs from becoming dry when you’re browning them, and the lemon juice is delicious, so don’t forget it!
Next, add in your almond flour, red pepper flakes and pinch of salt.
Mix, and then add in your minced garlic,
In a small bowl, beat your eggs and then add them to the meat mixture.
Mix again, and then form into balls. While you’re forming your meatballs, you should be heating up your skillet so it’s nice and hot. Before adding the meatballs to the skillet, add in your two tablespoons of olive oil.
Brown the meatballs on all sides. They don’t need to be cooked all the way through just browned. You might have to brown the meatballs in batches so there is enough room in your skillet. we were able to manage doing this in one batch.
Now, you’re just going to add your tomato sauce in and let these simmer on the stove for at least 30 minutes. You can let them simmer all day if you want! Just make sure the heat is super low so you don’t end up with dry meatballs. You can drain the meatball pan if you want, but we leave all the fat and liquid in there, it’s so tasty! Plus, it’s perfect if you’re on a keto diet.
Now, After they have simmered for at least 30 minutes, they are ready to go! Garnish with more crumbled feta and basil if you wish. Serve with a lemon wedge. Enjoy!
Please let us know if you guys give this recipe a try. If you like this recipe, share it with your friends! Did you see last week’s recipe?
Until next time,
Briana & Chamere
*We originally posted this recipe in 2016, but have tweaked it to make it gluten free and low carb. We also reshot the images, as our style has improved a lot since then. We hope you enjoy the new look!
These Lamb Meatballs with Lemon and Feta are easy to make and are sure to please everyone at the dinner table. They are Low Carb, Keto and gluten free. This easy, Greek inspired recipe is a new favorite.
- 2 lbs ground lamb 80% lean, 20% fat
- 2 large eggs
- 1/2 cup almond flour
- 2 cloves garlic
- 2 tbsp lemon juice juice from 1 lemon
- 3/4 cup feta cheese full fat
- 1/2 tsp red pepper flakes
- 1/4 tsp sea salt
- 1/2 cup water
- 3 cups tomato sauce of choice
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Mince your garlic and allow the meat and eggs to sit out while doing so and prepping your ingredients.
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In a large bowl, add the feta cheese, lemon juice and water to the meat.
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Add the almond flour, red pepper flakes and salt. Mix.
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Add the minced garlic to the meat mixture.
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In a small, separate bowl, beat the eggs and then add them to the meat mixture. Mix together well.
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Start heating up your skillet. Form the meat into balls.
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Add olive oil to your skillet once all meatballs are formed. You may need to brown the meatballs in batches to make sure there is enough room in the pan. Just make sure the meatballs are browned on all sides but not cooked all the way through.
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Add the sauce to your skillet, and allow the meatballs to simmer for at least 30 minutes, but up to hours if you have a lot of time.
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Serve hot and garnish with basil and more feta. Serve with a lemon wedge.
Makes 6 servings, 1 serving is 4 meatballs.
Macros per serving: 693 calories, 6 net carbs (8 total carbs - 2 grams fiber = 6 net carbs), 58 grams of fat, 34 grams of protein. 
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