Low-Carb Baked Greek Meatballs with Feta and Oregano

Ingredients

• 1 pound lean ground beef
• 1/2 small onion, chopped
• 1/2 cup very finely crumbled feta cheese
• 2 tsp. minced garlic
• 1 large egg
• 1 T extra virgin olive oil
• 4 tsp. red wine vinegar
• 1 T dried Greek oregano
• 1 tsp. Greek seasoning
• 1/4 tsp. salt
• 1/4 tsp. fresh ground black pepper

Directions

1. Heat the oven to 400F/200C. Coat a glass baking dish with olive oil spray or non-stick spray. A metal baking sheet will work too, though cleanup tends to be more stubborn.
2. Pulse the onion in a food processor until it is chopped very small, then pour off any excess liquid if it looks wet. Use a fork to break the Feta into fine crumbs, measuring out 1/2 cup once it is crumbled.
3. Place the ground beef in a bowl. Add the finely chopped onion, crumbled Feta, minced garlic, egg, olive oil, red wine vinegar, Greek Oregano, Greek Seasoning, salt, and pepper. Mix everything together with clean hands until the seasonings and add-ins are evenly worked through.
4. Scoop the meat mixture with a 1 tablespoon measuring cup, then shape each portion into a ball with your hands. Arrange the meatballs in rows in the prepared baking dish.
5. Bake for 15 minutes. At this point, some liquid will have collected in the dish; if you like, spoon off part of it.
6. Flip the meatballs over and return them to the oven for 10 more minutes. Turn them once again, then bake for 5-10 more minutes, until they are nicely browned and cooked all the way through. When you turn them the second time, check one meatball so you can decide how much longer they need.
7. Serve the meatballs with Tzatziki Sauce.