Greek meatballs with Kalamata olives – Just another Keto blessing
Greek meatballs with feta cheese are one of our most successful recipes. Easy to prepare, delicious, moist, juicy and at the same time Carnivore friendly. With this in mind, I created a totally new twist to this flavourable Greek Keto dish. Everybody knows that olives can be combined well with fish. How about meat? In fact, they can be perfectly combined with different kinds of meat!
Everybody loves meatballs
It’s really rare to hear that a person or especially a child, doesn’t like meatballs. Isn’t it natural to hear a mother promising to her children she’ll prepare some delicious meatballs? What’s not to like? The most nutritious food on Earth (meat) artistically rolled in balls and covered with aromatic sauce. On the other hand, in the Mediterranean zone, different flavours and ingredients are giving me so much inspiration every day! I simply had to make another twist!
All the Greek Goes Keto meatballs
So, we started with the classic keftedes in red sauce and we ketonised them to the full potential. Then we moved to Giouverlakia avgolemono with dreamy egg and lemon sauce. After that, we worked on our already mentioned Feta meatballs. But we will not stop there… 😉 Why not? – Here’s the answer:
The olives in Kalamata ar nicer than bread and butter!
Nothing is better than butter, but really, olives in Kalamata are divine!
Olives and spices and all the things nicest
These Keto Greek meatballs with Kalamata olives are a totally foodie oriented project. Only the finest spices, herbs, meat and of course olives! 😉 If you are having trouble to source Kalamata olives, and if you happen to live in the USA or Canada, we have you covered 😉
Greek meatballs with olives – Surprise your taste buds and your mitochondria
After having these meatballs you will be full for hours! These nutritious bombs will also keep you really well-fed if you are performing OMAD (one meal a day)! Furthermore, they can be placed in the refrigerator and eaten as a cold appetiser on the next day! They don’t require any sauce, but if you’d like, you could dip them in a nice red or avgolemono sauce and bring them to another level of Greekiness!
Greek meatballs with Kalamata olives
4
servings30
minutes40
minutes300
kcalIngredients
700g (24 oz) double-minced mutton or lamb
70g ( 2,5 oz) Kalamata olives (finely chopped)
4 tbsp fresh parsley (finely chopped)
1 tsp garlic powder
2 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp freshly grated black, red, white pepper mixture
1 tsp fresh peppermint (finely chopped)
200g (7 oz) goat butter, ghee or your favourite heat resistant frying fat
Directions
- If you don’t have a mincing machine at home, ask your butcher to mince the meat 2 times.
- Finely chop the olives so they mix nicely with the meat.
- Add salt, pepper, freshly chopped herbs and olive oil to your meat and olives mixture. (Keep some parsley for decoration).
- From this amount of meat and olives you can make 25 small to medium meatballs. Place them on a wide plate.
- In a deep saucepan, melt the butter, ghee or tallow. (You can also use coconut oil, but then you have to add some rosemary to mask the coconut aroma). Fry your meatballs for 10 minutes keep rolling them in the saucepan so that they get cooked from all sides equally.
- Ideally, serve them immediately after frying. Sprinkle them with freshly chopped parsley leaves and add our Ketonised Tsatski sauce.
Notes
- Frying oil or fat really needs to be heat resistant. Ideally, you will use ghee or tallow. Coconut oil is also heat resistant, but it has a strong aroma so you might add some herbs to it to make it more Mediterranean. Rosemary is ideal. Olive oil is added to the meat mixture.
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