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I’m so excited to share my Greek Avgolemono Meatballs with you, paired with some light and fluffy cauliflower rice!
This low-carb meal is one of my favorites. I’ve mixed together juicy, Greek-spiced meatballs with a tangy, creamy homemade avgolemono sauce that’s just bursting with flavor. And instead of the usual rice, I’m keeping it healthy with cauliflower rice on the side.
I’ve kept the ingredients simple and wholesome—think ground beef, coconut flour, lemon zest, and a mix of aromatic herbs. These meatballs are packed with all the Greek flavors I love, and I know you will too.
Recipe Tips
This recipe is naturally dairy-free. If you can tolerate dairy, you can cook the meatballs in some ghee, or a combination of olive or avocado oil plus butter.
For a higher protein option you can swap the ground beef with ground chicken breast, or simply increase the amount of meat used to 600 g (1.3 lb). This slight increase won't require any additional adjustments of other ingredients.
Mediterranean Keto Recipes You Will Love
Love greek food? Then you need to try some of these delicious Greek-inspired recipes!
Want more Mediterranean Keto recipes? Check out my latest cookbook, The New Mediterranean Diet Cookbook!
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Hands-on Overall
Serving size 3 meatballs + 1/2 cup sauce + 1 cup cauli-rice
Nutritional values (per 3 meatballs + 1/2 cup sauce + 1 cup cauli-rice)
Net carbs9.4 grams
Protein35.2 grams
Fat47.4 grams
Calories625 kcal
Calories from carbs 6%, protein 23%, fat 71%
Total carbs15 gramsFiber5.6 gramsSugars4.9 gramsSaturated fat15.4 gramsSodium658 mg(29% RDA)Magnesium69 mg(17% RDA)Potassium1,151 mg(58% EMR)
Ingredients (makes 4 servings)
Avgolemono sauce:
- 3 large eggs
- 1/2 cup lemon juice (120 ml/ 4 fl oz)
- 2 cups chicken stock or vegetable stock (480 ml/ 16 fl oz)
- Optional: sea salt and pepper, to taste
Meatballs & rice:
- 1 medium cauliflower, riced (700 g/ 1.5 lb)
- 4 tbsp extra virgin olive oil, divided (60 ml/ 2 fl oz)
- 500 g ground beef (1.1 lb)
- 1 large egg
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 2 cloves garlic, minced
- zest of 1 organic lemon
- 2 tbsp chopped parsley or 1 tsp dried parsley
- 2 tbsp chopped mint or 1 tsp dried mint
- 1 tbsp chopped oregano or 1 tsp dried oregano
- 3/4 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- Start by making the Avgolemono Sauce by following this recipe. When done, cover with a lid and set aside to keep warm.
- Cut the cauliflower into small florets and run them through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.
- Grease a large saucepan with half of the olive oil (2 tbsp). Add the cauliflower rice with a pinch of salt and cook for 5 to 7 minutes, stirring frequently. When cooked, set aside and cover with a lid to keep warm while you make the meatballs.
- Place all of the ingredients for the meatballs into a mixing bowl: ground beef, egg, coconut flour, minced garlic, finely grated lemon zest, chopped parsley, mint and oregano (or use dried herbs), salt, pepper. You can optionally keep some herbs for topping.
- Mix to combine well.
- Using your hands, create 12 medium-sized meatballs (about 50 grams/ 1.8 oz each).
- Heat a large skillet greased with the remaining 2 tbsp olive oil over a medium-high heat. Once hot, add the meatballs and cook undisturbed for 2 to 3 minutes per side, until browned and cooked through. Set aside to keep warm.
- Serve the meatballs with the avgolemono sauce, cooked cauliflower rice and fresh herbs.
- To store, let everything cool down and refrigerate for up to 4 days. The meatballs, sauce and cauliflower rice can be kept together or in separate storage containers. Reheat before serving.
Greek Avgolemono Meatballs with Cauliflower Rice
Step by Step
Ingredients
- 3 large eggs
- 1/2 cup lemon juice (120 ml/ 4 fl oz)
- 2 cups chicken stock or vegetable stock (480 ml/ 16 fl oz)
- Optional: sea salt and pepper, to taste
- 1 medium cauliflower, riced (700 g/ 1.5 lb)
- 4 tbsp extra virgin olive oil, divided (60 ml/ 2 fl oz)
- 500 g ground beef (1.1 lb)
- 1 large egg
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 2 cloves garlic, minced
- zest of 1 organic lemon
- 2 tbsp chopped parsley or 1 tsp dried parsley
- 2 tbsp chopped mint or 1 tsp dried mint
- 1 tbsp chopped oregano or 1 tsp dried oregano
- 3/4 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- Start by making the Avgolemono Sauce by following this recipe. When done, cover with a lid and set aside to keep warm.
- Cut the cauliflower into small florets and run them through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.
- Grease a large saucepan with half of the olive oil (2 tbsp). Add the cauliflower rice with a pinch of salt and cook for 5 to 7 minutes, stirring frequently. When cooked, set aside and cover with a lid to keep warm while you make the meatballs.
- Place all of the ingredients for the meatballs into a mixing bowl: ground beef, egg, coconut flour, minced garlic, finely grated lemon zest, chopped parsley, mint and oregano (or use dried herbs), salt, pepper. You can optionally keep some herbs for topping.
- Mix to combine well.
- Using your hands, create 12 medium-sized meatballs (about 50 grams/ 1.8 oz each).
- Heat a large skillet greased with the remaining 2 tbsp olive oil over a medium-high heat. Once hot, add the meatballs and cook undisturbed for 2 to 3 minutes per side, until browned and cooked through. Set aside to keep warm.
- Serve the meatballs with the avgolemono sauce, cooked cauliflower rice and fresh herbs.
- To store, let everything cool down and refrigerate for up to 4 days. The meatballs, sauce and cauliflower rice can be kept together or in separate storage containers. Reheat before serving.
Nutrition (per serving, 3 meatballs + 1/2 cup sauce + 1 cup cauli-rice)
Calories625kcal
Net Carbs9.4g
Carbohydrates15g
Protein35.2g
Fat47.4g
Saturated Fat15.4g
Fiber5.6g
Sugar4.9g
Sodium658mg
Magnesium69mg
Potassium1,151mg
Detailed nutritional breakdown (per 3 meatballs + 1/2 cup sauce + 1 cup cauli-rice)
| Total per 3 meatballs + 1/2 cup sauce + 1 cup cauli-rice |
| 9.4 g | 35.2 g | 47.4 g | 625 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.3 g | 4.7 g | 3.6 g | 54 kcal |
| Lemon juice, fresh |
| 2 g | 0.1 g | 0.1 g | 7 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 2.4 g | 2.4 g | 31 kcal |
| Cauliflower, fresh |
| 5.2 g | 3.4 g | 0.5 g | 44 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 21.5 g | 25 g | 318 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Coconut flour, organic |
| 0.8 g | 1.3 g | 1.1 g | 28 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Lemon zest (peel), fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Mint, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Oregano, fresh |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
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