Greek Meatballs with Tzatziki

This juicy Greek meatball recipe has become my ultimate weeknight dinner hero, delivering restaurant-quality Mediterranean flavor without the fuss. The combination of fresh herbs and warm spices transforms ordinary ground meat into something truly extraordinary, while the homemade tzatziki provides the perfect cooling complement.

I first made these meatballs for a family gathering last summer, and they disappeared faster than any other dish on the table. Now they're in my regular rotation because they satisfy everyone from my picky nephew to my culinary enthusiast friends.

Ingredients

• Ground beef: 85/15 provides the perfect fat content for juicy meatballs with rich flavor
• Ground pork: adds tenderness and a subtle sweetness that balances the robust beef
• Fresh herbs: parsley, dill, and mint create the signature Greek flavor profile that elevates these meatballs
• Red onion: offers a mild sweetness and beautiful color contrast
• Garlic cloves: fresh minced garlic is non negotiable for authentic Mediterranean flavor
• Greek yogurt: must be full fat for the creamiest richest tzatziki sauce
• Seedless cucumber: creates the refreshing base for tzatziki without watering it down
• Lemon juice: the acidity brightens all the flavors and brings the sauce to life

Step-by-Step Instructions

Prep Your Oven:

Preheat your oven to 425°F. This high temperature creates a beautiful exterior on the meatballs while keeping the inside juicy. Take a minute to drizzle your sheet pan with olive oil to prevent sticking and add a subtle flavor.

Create Your Meatball Mixture:

Add both ground meats to a large mixing bowl along with all herbs, onion, garlic, spices, salt and pepper. Use your hands to gently combine everything until just incorporated. The warmth of your hands helps blend the ingredients without overmixing, which would make tough meatballs.

Form The Perfect Meatballs:

Use a cookie dough scoop to portion the meat mixture evenly, then roll each portion between your palms to create smooth spheres. The scoop ensures consistent size for even cooking. Place each meatball on your prepared sheet pan with a small space between them.

Bake To Perfection:

Slide the sheet pan into your preheated oven and bake for 15-20 minutes. The meatballs should reach an internal temperature of 165°F and develop a beautiful golden exterior. This method creates far less mess than traditional pan frying.

Create The Tzatziki Sauce:

While the meatballs bake, add cucumber, garlic, and dill to a food processor and pulse until finely chopped but not pureed. Mix this fragrant blend with Greek yogurt, then stir in fresh lemon juice and salt to taste. The sauce develops more flavor as it chills in the refrigerator.

Serve And Enjoy:

Allow the meatballs to cool slightly before serving alongside the chilled tzatziki sauce. This slight cooling period allows the juices to redistribute throughout the meat for maximum flavor in every bite.

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My favorite element of this recipe is the fresh mint. It might seem like a small addition, but it provides that distinctive Mediterranean brightness that transforms these from ordinary meatballs into something truly special. When friends ask about my secret ingredient, I always mention the mint with a knowing smile.

Perfect Meal Pairings

These Greek meatballs pair beautifully with a simple Greek salad dressed with olive oil and lemon juice. The crisp vegetables and tangy dressing complement the savory meatballs perfectly. For a heartier meal, serve them alongside lemon herb rice or warm pita bread for scooping up extra tzatziki.

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Storage And Reheating

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. They actually develop more flavor overnight as the herbs and spices continue to infuse the meat. For longer storage, freeze meatballs on a baking sheet until solid, then transfer to freezer bags where they'll keep for 3 months. The tzatziki sauce keeps separately for up to 3 days but may need a quick stir before serving.

Make Ahead Tips

Prepare the meatball mixture up to 24 hours ahead and keep refrigerated until ready to shape and bake. You can also form the meatballs and keep them on a covered sheet pan in the refrigerator for several hours before baking. The tzatziki actually improves with a few hours of refrigeration, allowing the flavors to meld beautifully.

Smart Substitutions

If you prefer poultry, substitute ground chicken or turkey for either meat, just add 2 tablespoons of olive oil to compensate for the lower fat content. No fresh herbs? Use one third the amount of dried herbs instead. Plant based yogurt works well for a dairy free tzatziki, though coconut yogurt adds a slight sweetness that traditional recipes don't have.

Frequently Asked Questions

→ How should I serve Greek meatballs?

You can serve them as an appetizer with tzatziki for dipping or as part of a main course with a salad or pita bread.

→ Can I make these meatballs gluten-free?

Yes, substitute the panko breadcrumbs with gluten-free breadcrumbs for a gluten-free version.

→ What alternatives can I use for ground beef?

Ground lamb, chicken, or turkey can be used as substitutes for ground beef in this recipe.

→ How do I store leftover meatballs?

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can the tzatziki sauce be made ahead of time?

Yes, you can prepare the tzatziki sauce up to 2 days in advance and store it in the refrigerator.