Low-Carb Lebanese Meatballs with Ground Turkey, Herbs & Feta
If you’re looking for a flavorful, protein-packed dish that fits into a low-carb lifestyle, these Lebanese Meatballs are a total win. Traditionally made with breadcrumbs to help bind the mixture, this version swaps them out for unflavored gelatin—a clever, low-carb alternative that keeps the meatballs juicy and tender without adding unnecessary carbs.
These meatballs are inspired by classic Middle Eastern flavors: think warm spices like cinnamon, cumin, and allspice balanced with bright fresh herbs like parsley, mint, and a touch of lemon. Feta cheese adds a creamy, salty bite that plays perfectly with the aromatics.
Made with lean ground turkey, these meatballs are lighter than beef versions but still incredibly satisfying. After a quick pan sear to lock in flavor, they’re roasted to perfection in the oven. Serve them with a side of roasted veggies, over cauliflower rice, or with a dollop of labneh or tzatziki for a Mediterranean-inspired low-carb meal.
Whether you’re following a keto or paleo lifestyle—or just want a healthier twist on comfort food—these meatballs will become a go-to in your weekly meal prep rotation.
Substitution for 1 cup breadcrumbs:
- 2 tsp unflavored gelatin powder (like Knox or a similar brand)
- 2 tbsp warm water
Mix the gelatin with warm water to bloom it (let it sit for a few minutes until it gels), then add it to your meat mixture as you would breadcrumbs.
Ingredients:
- 2 lbs ground turkey
- 2 tsp coriander
- 2–3 garlic cloves, minced
- Juice of ½ lemon
- ¼ cup chopped fresh mint
- 1 cup finely diced onion
- ½ cup chopped parsley
- 2 eggs
- 1 tsp allspice
- 1 tsp black pepper
- 1 tsp cinnamon
- 2 tsp salt
- 2 tsp cumin
- 2 tsp unflavored gelatin bloomed in 2 tbsp warm water
- Optional: Feta (as much as your heart desires)
Instructions:
- Bloom the gelatin in warm water and set aside.
- Combine all remaining ingredients in a large bowl.
- Add the bloomed gelatin and mix well (don’t overwork).
- Form into meatballs.
- Pan-fry until browned, then finish in a 425°F oven for 15 minutes or until cooked through.