These meatballs are made with a blend of ground pork and ground lamb: the pork makes them more keto, and the lamb gives them a signature Greek flavor. I use a high-heat oven for meatballs with a crispy exterior and a tender, moist interior. Adding a little water or an ingredient that releases moisture helps the fat bind into the meatballs, which also keeps them moist. Mushrooms are a great choice: not only do they release water, but they also have a special umami flavor that creates very tasty meatballs.
Ingredients
For Serving (Optional)
How to Make It
- Preheat the oven to 425°F.
- Heat the coconut oil in a skillet over medium heat. Add the onions and garlic and season them with the salt; cook until the onions are translucent, about 5 minutes. Transfer the onion mixture to a small bowl and set aside to cool.
- Put the lamb, pork, mushrooms, egg, lemon zest, and oregano in a mixing bowl. When the onion mixture is no longer hot to the touch, add it to the bowl with the meat and work everything together with your hands.
- Shape the meat mixture into 2-inch balls and place on a rimmed baking sheet. Bake for 20 to 25 minutes, until cooked through.
- Serve the meatballs with yogurt, sliced cucumbers, Greek olives, and a drizzle of olive oil, if desired. They are best served fresh, but extras can be stored in an airtight container in the fridge for up to 5 days or frozen for up to a month.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 320 kcal Calories from Fat: 234 kcal |
|
% Daily Value*
|
| Total Fat 26 g 74% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 0.2 g 1% |
Protein 20 g 40% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |