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Greek Avgolemono Meatballs with Cauliflower Rice

5 stars, average of 6 ratings

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Greek Avgolemono Meatballs with Cauliflower RicePin itFollow us 148.4k

Experience the tantalizing blend of flavors with our Greek Avgolemono Meatballs with Cauliflower Rice recipe!

This low-carb dish combines the creamy tang of our homemade avgolemono sauce with Greek-spiced meatballs, served alongside cauliflower rice for a satisfying and healthy meal option.

Made with ingredients like ground beef, coconut flour, lemon zest, and a medley of aromatic herbs, these meatballs are bursting with Greek-inspired flavors.

Let's dive into the recipe and discover how to create a delicious fusion of Mediterranean and low-carb goodness!

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.

Greek Avgolemono Meatballs with Cauliflower Rice Pin itFollow us 148.4k

Hands-on Overall

Serving size 3 meatballs + 1/2 cup sauce + 1 cup cauli-rice

Allergy information for Greek Avgolemono Meatballs with Cauliflower Rice

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 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

  1. Start by making the Avgolemono Sauce by following this recipe. When done, cover with a lid and set aside to keep warm. Greek Avgolemono Meatballs with Cauliflower Rice
  2. 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. Greek Avgolemono Meatballs with Cauliflower Rice
  3. 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. Greek Avgolemono Meatballs with Cauliflower Rice
  4. 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. Greek Avgolemono Meatballs with Cauliflower Rice
  5. Mix to combine well. Greek Avgolemono Meatballs with Cauliflower Rice
  6. Using your hands, create 12 medium-sized meatballs (about 50 grams/ 1.8 oz each). Greek Avgolemono Meatballs with Cauliflower Rice
  7. 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. Greek Avgolemono Meatballs with Cauliflower Rice
  8. Serve the meatballs with the avgolemono sauce, cooked cauliflower rice and fresh herbs. Greek Avgolemono Meatballs with Cauliflower Rice
  9. 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

Ingredient nutritional breakdown (per serving, 3 meatballs + 1/2 cup sauce + 1 cup cauli-rice)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.3 g4.7 g3.6 g54 kcal
Lemon juice, fresh
2 g0.1 g0.1 g7 kcal
Chicken stock (broth), chicken only, homemade
0 g2.4 g2.4 g31 kcal
Cauliflower, fresh
5.2 g3.4 g0.5 g44 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Beef, minced (ground), raw, grass-fed
0 g21.5 g25 g318 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Coconut flour, organic
0.8 g1.3 g1.1 g28 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Lemon zest (peel), fresh
0.1 g0 g0 g1 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Mint, fresh
0.1 g0.1 g0 g1 kcal
Oregano, fresh
0.3 g0 g0 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Total per serving, 3 meatballs + 1/2 cup sauce + 1 cup cauli-rice
9.4 g35.2 g47.4 g625 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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