Feta Italian Meatballs (THM-S, low-carb, gluten free)

Do you love the flavor of feta cheese? I sure do! I love stuffed meatballs too. So when we needed to have dinner Saturday night, these meatballs came into being!

I will include the pasta sauce recipe as well. But you can use any pasta, veggie noodles, or sauce you like. Or even have the meatballs as a main dish and pair with other non starchy veggies to keep this in S meal territory if you are a THM.


2 lb ground pork (beef or turkey would also work, or a mixture)

1 tsp each of salt, garlic powder, onion powder, and Italian seasoning

1 tbsp dried parsley

1/2 tsp black pepper

1 tbsp Parmesan cheese

1/4 c feta cheese crumbles, broken up into smaller pieces if there are big chunks.

1 tbsp oats or THM Baking Blend

1 egg


Preheat oven to 400 degrees.

Mix all ingredients together in a large bowl.

Roll into small balls, about golf ball size, and place on a baking sheet.

Bake at 400 degrees for 10 minutes.

Remove meatballs from the oven, pour in a cup of water with a squirt of Bragg’s liquid aminos or soy sauce into the baking dish. (Optional, but recommended.)

Turn oven down to 375 degrees and bake for 25 more minutes, or until cooked through.

Pair the meatballs with Tomato Sauce and pasta. Use any old pasta you choose…I use Dreamfield’s. Spaghetti squash, sautéed cabbage, or zucchini noodles would be great choices too.

If you don’t want to make the following recipe for Tomato Sauce, just pour in a can of the sugar free store bought sauce of your choice.

Tomato Sauce


15 oz can tomato sauce

1/4 c butter

Half an onion

Two garlic cloves

1/2 tsp each of salt, pepper, and oregano

1/4 tsp basil

1 tbsp Parmesan cheese or feta cheese (optional)

1/4 c heavy cream

1/4 c chicken broth


Melt butter in a saucepan or skillet. Add the onions and garlic and cook until the onions are slightly softened. Add all other ingredients and stir well.

Cook until bubbly.

Taste to add more seasoning if needed.

Pour over your choice noodles and enjoy!

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