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As you may have noticed, I love Greek and Mediterranean food. There are a couple of recipes inspired by Greek cuisine on my blog: Melitzanosalata (Greek Eggplant Salad), Lamb Souvlaki (Greek Lamb Skewers) or even these spooky Healthy Halloween Cookies.
The truth is, I wouldn't be able to try some of the best Greek recipes if it wasn't for my fiancé who comes from Greece. This recipe is inspired by soutzoukakia - meatballs cooked in rich tomato sauce.
Hands-on Overall
Nutritional values (per serving)
8.8 grams
5.4 grams
28.6 grams
40.2 grams
19.6 grams
530 calories
Total Carbs | 14.2 | grams |
Fiber | 5.4 | grams |
Net Carbs | 8.8 | grams |
| | |
Protein | 28.6 | grams |
Fat | 40.2 | grams |
of which Saturated | 19.6 | grams |
| | |
Calories | 530 | kcal |
| | |
Magnesium | 105 | mg (26% RDA) |
Potassium | 1111 | mg (56% EMR) |
Macronutrient ratio: Calories from carbs (6.9%), protein (22.4%), fat (70.7%) // Net carbs without "zoodles": 5.7 g per serving
Ingredients (makes 4 servings)
Meatballs:
- 500 g ground lamb or beef (1.1 lb/ 17.6 oz)
- 1 large egg
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 2 cloves garlic, minced
- 1/2 small white onion, chopped (35 g/ 1.3 oz)
- 1 tsp cumin, ground
- small bunch of fresh parsley
- 1 tbsp fresh oregano, or 1 tsp dried oregano
- 1 tbsp ghee, lard or virgin coconut oil
- 1/4 tsp pink Himalayan salt or to taste
Sauce
- 1/2 small white onion, chopped (35 g/ 1.3 oz)
- 2 medium tomatoes (240 g / 8.7 oz)
- 1 cup vegetable stock or bone broth (240 ml/ 8 fl oz)
- 2 tbsp tomato purée, unsweetened (30 g/ 1.1 oz)
- 1/4 cup kalamata olives or other olives, pitted (50 g/ 1.8 oz)
- 1 tbsp ground chia seeds (8 g/ 0.3 oz)
- 1 tbsp ghee, lard or virgin coconut oil
- 1/4 tsp pink Himalayan salt or to taste
- optional: 1 package feta cheese (100 g/ 3.5 oz)
Serve with "zoodles":
- 4 small zucchini (one per serving), sliced using a julienne peeler or vegetable spiralizer (600 g/ 1.3 lb/ 21.2 oz)
Note: Chia seeds are used for thickening the sauce. You don't have to use them or you can use 1/2 tsp xanthan gum instead. Keep in mind that xanthan gum is not considered paleo-friendly. You can use any other oil suitable from high-heat cooking. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
Instructions
- Preheat the oven to 200 °C/ 400 °F. Wash and chop the herbs and mash the garlic. Finely chop the onion and place half of it in a separate bowl.

- Place the meat, egg, cumin, mashed garlic, chopped herbs, half of the onion, salt and coconut flour into a bowl and process well using your hands.
- Create small meatballs and place them in a cast iron skillet or on a baking sheet greased with half of the ghee or coconut oil. Place in the oven and cook for 20-25 minutes.

- Meanwhile, prepare the tomato sauce. Roughly chop the tomatoes and drain the olives.

- Grease a pan with the rest of the ghee or coconut oil, add the remaining onion and cook until slightly browned.

- Add the chopped tomatoes, tomato purée, vegetable stock (or bone broth) and season with salt. Cook for about 5 minutes.

- Add the ground chia seeds for thickening the sauce and mix in well.
- Add the kalamata olives and stir in well. Take off the heat.
- When the meatballs are done, remove from the oven.
- Add the tomato sauce and cook for 5 more minutes.

- When done, serve with zucchini noodles aka "zoodles" briefly fooked for 2-5 minutes (I use this spiralizer to make them). I also recommend you check Mellissa's website The Clothes Make The Girl - she has revealed the secret to make "zoodles" al dente and not loaded with water - ingenious!
- You can try this meal with crumbled feta on top - avoid this step if you follow my Clean Eating Challenge which is dairy-free. Enjoy!
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