In continuation of my low carb “Meatball Mondays” feature, today I bring you a Mediterranean inspired meatball! They are flavored with sun-dried tomatoes, feta cheese, and fresh thyme, which is always a delicious combination in my opinion!
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Now some of you might be thinking that sun-dried tomatoes are too high in carbs to fit into your keto or Atkins diet eating plan. However, since there is so much flavor packed into them, a little goes a long way and you can absolutely make room for them in your carb budget – and you should! Sun-dried tomatoes are high in Magnesium, Potassium, Vitamin C, Iron, Lycopene, and many other nutrients vital to the low carber (and anyone else for that matter!) Plus they are super versatile, and add an amazing depth of flavor to sauces, salads, and just about any other savory recipe. You can expect to see a lot more low carb recipes here at IBIH using sun-dried tomatoes in the coming months!
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Now let’s talk about these highly addicting meatballs! They are are easy to make, have a fantastic crunchy exterior, and are popular with both kids and adults. They are also super portable, so I like to make a large batch, freeze them in small bags of four, and toss one into my cooler or handbag for a snack/lunch when I know I’m going to be out of the house for hours at a time. It has saved me from cheating or having to hit the drive thru many, many times! It pays to be prepared – so I recommend making a BIG batch of these cuties!
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Sun-dried Tomato & Feta Meatballs (Low Carb & Gluten Free)
- Yield: 16 meatballs 1x
Description
A low carb and gluten free mediterranean inspired meatball recipe
Ingredients
- 1 lb. ground turkey
- 1/4 cup crumbled feta cheese
- 2 Tbl (.5 oz) sundried tomatoes, chopped
- 1 Tbl fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 egg
- 1/2 tsp garlic powder
- 1/4 cup almond flour
- 2 Tbl water
- olive oil for frying
Instructions
- Combine all of the ingredients (except olive oil) in a medium bowl and mix well. Form 16 one inch meatballs and fry them in olive oil in a large saute pan. Do not crowd the meatballs or they won’t get brown and crisp – you may have to fry them in batches to get the best results. Cook for about 3 – 4 minutes, turn over and cook for an additional 3 – 4 minutes or until golden brown and cooked through. Remove from pan and place on paper towel-lined plate to absorb any extra oil. These can be eaten alone or served with marinara sauce and spaghetti squash for a complete meal.
Notes
Approximate nutrition info per meatball: 89 calories, 8g fat, .65g net carbs, 6g protein
Nutrition
- Serving Size: 4 meatballs
Many thanks to Bella San Luci for sending me samples of their delicious sun-dried tomatoes to try out! For more great recipes using sun-dried tomatoes, and to enter their 2013 recipe contest for a chance to win $2500 (!) check out their website!
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If you love low carb meatballs as much as I do, continue the meatball madness with my General Tso’s Meatballs, Buffalo Chicken Meatballs, and Meatballs Parmigiana!
Or for even more great recipes, download your copy of The Gluten Free Low Carber today!
janice weiss says
I Have made this recipe Multiple times, my family loves it. (I do not add the feta cheese). I have made it with Turkey or Beef It always comes out delicious. My only problem is my kids eat them as fast as I make them.
Candy Carter says
I liked them but also needed to add salt. Also, when I first made them they were so runny I could not form them into balls. I had to double the almond flour and even then had to use a cookie dough scoop because I could not form them into balls. What went wrong? They still taste good though.
Mia says
Do you use sundries tomatoes in oil?
Mellissa Sevigny says
Either works!
Bryana says
Yummy!! For turkey meatballs, I thought these were pretty fantastic. At other reviewer’s suggestions I added a touch of salt. If you like feta and sun dried tomatoes, it’s definitely worth trying.
Drew says
Ohhhh man, you absolutely were NOT kidding about needing to resist eating a bunch of these right away! Not exaggerating when I say these were the tastiest meatballs I’ve ever had. I did add probably 1/2 tsp pink salt to the mix, and I used a dark meat ground turkey mix that they sell at my grocery store, it’s fattier meat so I omitted the 2 tbsp water and relied on the higher fat content to keep them moist. I also baked them instead of frying them in lieu of the higher meat fat content at 350 for 10 mins, flip, then 10 more mins. Also used a sheep milk feta but not sure if that mattered much. They weren’t tough at all like lean ground turkey can get and these were so flavorful that I actually ended up eating 4 and saying screw it, pairing it with the anti pasta salad right then and there. Awesome!
Theresa Mikita Lepiane says
I also baked mine. I doubled the recipe with 1/2 turkey and 1/2 ground beef which added some fat, but I think even with the turkey, you may be able to bake them if you rub some coconut oil/avocado oil on your hands as you are rolling. They were plenty crispy. I did put the oven on broil for ONE minute to crisp them up at the end.
Chris M. says
I made these for the first time but I wasn’t too crazy about them. They were just ok for me. I maybe didnt add enough sundried tomato, but I think adding a little salt to this recipe is necessary for next time. But thank you for this website! Iam really enjoying tbese meal plans and recipes!!!