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Keto Greek Meatballs Salad Recipe

Louise | June 24
Keto Greek Meatballs Salad Recipe #keto

Mint is the star ingredient in this keto Greek meatballs salad recipe. It gives the meatballs their signature flavor and makes your kitchen smell nice while you’re working.

Where to Buy Fresh Mint

Obviously growing mint might be an option for you, depending on where you live. If not, you should be able to buy it at the supermarket.

Farmer’s markets are another option for picking up some fresh mint.

What Kind of Mint to Buy

I would recommend spearmint for these meatballs. Thankfully, spearmint tends to be the most common. Not surprisingly, it has spear-shaped light green leaves.

Peppermint’s leaves are darker green. This mint is more commonly used in tea and candy.

Handling Mint

Working with mint requires a gentle hand. Be careful not to bruise the leaves. If the mint you bought was bundled together, remove the fastening device once you get home.

Place your loose mint in a plastic bag along with a damp paper towel. With this setup, the mint will last in your fridge for at least a week.

Additional Keto Meatball Recipes

Admittedly, mint isn’t for everyone, but meatballs are a great go-to dinner or appetizer on the ketogenic diet. And there are plenty of mint-free options out there.

Check out this list of keto meatball recipes to find your next meatball adventure!

Keto Greek Meatballs Salad Recipe #keto

Keto Greek Meatballs Salad Recipe #keto

Keto Greek Meatballs Salad Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch
  • Cuisine: Greek


For the meatballs:

  • 1 lb ground lamb or beef (450 g)
  • 2 teaspoons (2 g) dried oregano
  • A large handful of mint, finely chopped (approx. 1/4 cup)
  • 2 cloves garlic, peeled and minced
  • Salt and pepper, to taste
  • 4 Tablespoons (60 ml) olive oil

 For the salad:

  • 1 tomato, cut into wedges
  • A few lettuce leaves, to serve with
  • 1 lemon, cut into wedges
  • 1/4 cup flat leaf parsley, chopped


  1. Preheat oven to 350 F (175 C).
  2. Mix the ground lamb with the dried oregano, mint, garlic, salt and pepper.  Form small meatballs from the mixture.
  3. Add olive oil to a large pan and fry the meatballs in batches until browned.  Transfer to a lined baking tray and bake in the oven for 10 minutes to ensure the centre of the meatballs cook through.
  4. Serve the meatballs over a salad made of lettuce and tomato wedges. Generously squeeze over the lemon and garnish the salad with chopped parsley.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g


  • Calories: 399
  • Sugar: 1 g
  • Fat: 36 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 20 g

Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.