Gluten-Free Low-Carb Greek Soutzoukakia Meatballs

Prep: 20 minCook: 35 min4 servingsmediumMediterranean
Low-Carb Greek Soutzoukakia Meatballs with Tomato Sauce

Greek-inspired meatballs made with ground lamb or beef, seasoned with cumin, oregano, and fresh herbs, then baked and simmered in a rich tomato sauce with kalamata olives. This low-carb version uses coconut flour instead of breadcrumbs and chia seeds to thicken the sauce. Perfect for weeknight dinners or meal prep, these tender meatballs pack Mediterranean flavors without the carbs. Serve over spiralized zucchini noodles for a complete keto-friendly meal that satisfies comfort food cravings.

Gluten-FreeNut-FreeKeto

Ingredients

4 servings
  • 1 lb ground lamb or beef
    ground turkey1:1leanpoultry

    lighter flavor

  • 1 large egg
  • ¼ cup coconut flour
    almond flour1:1nut-free alternative

    different texture

    Full guide →
  • 2 cloves garlic, minced
  • ½ small white onion, chopped
  • 1 tsp ground cumin
  • 1 small bunch fresh parsley
  • 1 tbsp fresh oregano
  • 1 tsp dried oregano(optional)
  • 1 tbsp ghee, lard or virgin coconut oil
    olive oil1:1dairy-freedairy-free

    slightly different flavor

    Full guide →
  • ¼ tsp sea salt
  • 2 medium tomatoes, chopped
  • 1 cup vegetable stock or bone broth
  • 2 tbsp unsweetened tomato puree
  • ¼ cup pitted kalamata olives
  • 1 tbsp ground chia seeds
  • 1 package feta cheese(optional)
    goat cheese1:1milder option

    less tangy

    Full guide →
  • 4 small zucchini, sliced using julienne peeler or vegetable spiralizer

Instructions

  1. 1

    Preheat oven to 400°F fan assisted or 425°F conventional

  2. 2

    Wash and chop herbs, mash garlic, and finely chop onion, setting half aside

  3. 3

    Mix meat, egg, cumin, garlic, herbs, half the onion, salt, and coconut flour by hand

  4. 4

    Form 20 small meatballs and place on greased cast iron skillet or baking sheet

  5. 5

    Bake for 20-25 minutes

  6. 6

    Roughly chop tomatoes and drain olives

  7. 7

    Heat remaining fat in pan, cook remaining onion until slightly browned

  8. 8

    Add tomatoes, tomato puree, stock, and salt, cook 5 minutes

  9. 9

    Stir in ground chia seeds to thicken sauce

  10. 10

    Add olives and mix well, remove from heat

  11. 11

    Add tomato sauce to cooked meatballs and cook 5 more minutes

  12. 12

    Serve with zucchini noodles cooked 2-5 minutes, top with feta if desired

Tips

Tip 1

Use a spiralizer to make perfect zucchini noodles that hold their shape and don't become watery

Tip 2

Ground chia seeds work better than whole seeds for thickening the sauce smoothly

Tip 3

Make meatballs uniform size for even cooking - about 31g each works well

Good to Know

Storage

Refrigerate for up to 3 days in airtight container

Make Ahead

Meatballs can be formed and refrigerated up to 1 day before cooking

Serve With

Hot, over zucchini noodles with optional feta cheese

See pairing guide →

Common Mistakes

Watch

Don't overmix meatball mixture to avoid tough texture

Watch

Pat zucchini noodles dry before serving to prevent watery dish

Substitutions

Dairy-Free Swaps

ghee→
olive oil1:1dairy-freedairy-free

slightly different flavor

Full guide →

Nut-Free Alternatives

coconut flour→
almond flour1:1nut-free alternative

different texture

Full guide →

General Alternatives

ground lamb→
ground turkey1:1leanpoultry

lighter flavor

Full guide →
feta cheese→
goat cheese1:1milder option

less tangy

Full guide →
Find more substitutions →

FAQ

Can I freeze these meatballs?

Yes, freeze cooked meatballs for up to 3 months. Thaw overnight in refrigerator and reheat gently in sauce.

What if I don't have coconut flour?

Substitute with almond flour using the same amount, though texture will be slightly different.

How long do leftovers keep?

Refrigerate for up to 3 days. Reheat gently to prevent meatballs from drying out.