Greek Meatballs with Tzatziki

These Greek Meatballs with Tzatziki are juicy, flavorful, and packed with fresh Mediterranean herbs, garlic, onion, and warm spices. Baked until perfectly tender and served with cool, creamy homemade tzatziki, they make an easy family-friendly meal that feels special without requiring complicated cooking.

Why You’ll Love This Recipe

• Full of flavor: Fresh parsley, dill, mint, garlic, cumin, oregano, and red pepper flakes give the meatballs a delicious Greek-inspired flavor.
• Easy to prepare: The meatballs are mixed in one bowl and baked in the oven, making cleanup simple.
• Fresh and creamy: Homemade tzatziki adds a cool, tangy contrast to the warm, savory meatballs.
• Family-friendly: The recipe is easy to adjust for different spice preferences.
• Halal-friendly: Ground beef and ground lamb provide a flavorful alternative to pork while keeping the recipe halal-friendly.

Ingredients

For the Meatballs

• 1 tablespoon olive oil
• 1 pound 85/15 ground beef
• 1 pound ground lamb
• 2 teaspoons salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh mint leaves
• 1/4 cup finely diced red onion
• 1/4 teaspoon black pepper
• 4 cloves fresh garlic, finely minced

For the Tzatziki Sauce

• 1/2 cup diced seedless cucumber
• 2 cloves fresh garlic
• 1/2 cup fresh dill
• 1 cup full-fat Greek yogurt
• Juice of 1 lemon
• Salt, to taste

Instructions

1. Preheat the oven: Heat the oven to 425°F. Lightly drizzle a large sheet pan with olive oil.
2. Mix the meatball mixture: Add the ground beef, ground lamb, parsley, dill, mint, red onion, garlic, cumin, oregano, red pepper flakes, salt, and black pepper to a large mixing bowl. Gently mix with your hands until everything is evenly combined. Avoid overmixing, which can make the meatballs dense.
3. Shape the meatballs: Use a cookie scoop or tablespoon to portion the mixture. Roll each portion gently between your palms and arrange the meatballs on the prepared sheet pan, leaving a little space between them.
4. Bake: Place the meatballs in the oven and bake for 15–20 minutes, or until browned and the internal temperature reaches 160°F for ground beef and lamb. If you prefer to follow a 165°F food-safety target, cook until they reach 165°F.
5. Make the tzatziki: While the meatballs bake, add the cucumber, garlic, and fresh dill to a food processor. Pulse until finely chopped.
6. Combine the sauce: Transfer the cucumber mixture to a bowl and stir in the Greek yogurt, lemon juice, and salt until smooth and well combined. Refrigerate until ready to serve.
7. Serve: Let the meatballs rest for a few minutes after baking. Serve warm with plenty of chilled tzatziki.

Tips & Tricks

• Don’t overmix: Mix the meat mixture just until the ingredients are combined for tender meatballs.
• Keep the cucumber fresh: If your cucumber is particularly watery, lightly squeeze out excess moisture before mixing it into the yogurt.
• Adjust the heat: Reduce or omit the red pepper flakes for a milder version.
• Use fresh herbs: Fresh dill, parsley, and mint provide the brightest Mediterranean flavor.
• Make even-sized meatballs: Similar-sized meatballs cook more evenly and finish at the same time.
• Check doneness: Use an instant-read thermometer in the center of a meatball rather than relying only on appearance.
• Make them ahead: The meatball mixture can be shaped and refrigerated for several hours before baking.

Details

• Prep Time: 20 minutes
• Cook Time: 15–20 minutes
• Total Time: About 40 minutes
• Yield: About 24 meatballs
• Category: Main Course, Appetizer
• Method: Oven-Baked
• Cuisine: Greek, Mediterranean
• Difficulty: Easy
• Dietary Notes: Halal-friendly; high in protein; alcohol-free

Notes

Serve these Mediterranean meatballs with warm pita bread, a Greek salad, roasted vegetables, rice, or extra cucumber and tomatoes.

For a lighter meal, serve the meatballs over a bed of crisp lettuce and vegetables with tzatziki as the dressing. For extra richness, add crumbled feta cheese if desired.

You can also replace some of the red pepper flakes with a small amount of sweet paprika if you want a gentler, family-friendly flavor.

Nutrition

Approximate nutrition per serving will vary depending on meatball size and the amount of tzatziki served. A serving of four meatballs with tzatziki contains approximately:

• Calories: 420
• Protein: 28g
• Carbohydrates: 7g
• Fat: 31g

FAQ

Can I make Greek meatballs with only ground beef?

Yes. You can use 2 pounds of ground beef instead of the beef and lamb combination. The meatballs will still be flavorful, although ground lamb adds extra richness and a distinctive Mediterranean flavor.

What is tzatziki sauce made of?

Traditional tzatziki is made with Greek yogurt, cucumber, garlic, lemon juice, herbs, and salt. This version uses fresh dill for a bright, refreshing flavor.

Can I make these meatballs ahead of time?

Yes. Shape the uncooked meatballs and refrigerate them in a covered container for several hours before baking. You can also bake them ahead and refrigerate them for later.

What should I serve with Greek meatballs?

These meatballs pair well with pita bread, Greek salad, roasted vegetables, rice, couscous, cucumber, tomatoes, and plenty of tzatziki.

How do I keep baked meatballs juicy?

Avoid overmixing the meat mixture, don’t make the meatballs too small, and cook them only until they reach a safe internal temperature. Resting them briefly after baking also helps retain their juices.

Storage

Refrigerator: Store cooked meatballs and tzatziki separately in airtight containers. Refrigerate for up to 3–4 days.

Freezer: Allow the cooked meatballs to cool completely, then freeze them in a freezer-safe container or bag for up to 3 months. For the best texture, make fresh tzatziki when you’re ready to serve them.

Reheating: Reheat refrigerated meatballs in a 350°F oven until heated through, or warm them gently in the microwave. Frozen meatballs can be thawed overnight in the refrigerator before reheating.

Similar Recipes

• Chicken Souvlaki With Tzatziki
• Garlic Butter Sausage Bites with Creamy Parmesan Pasta

Greek Meatballs with Tzatziki

Greek Meatballs with Tzatziki are made with ground beef, lamb, fresh herbs, garlic, and Mediterranean spices.

Bake the meatballs at 425°F for 15–20 minutes until cooked through.

Serve warm with homemade cucumber, dill, lemon, and Greek yogurt tzatziki.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Main Course / Appetizer

Cuisine Greek / Mediterranean

Ingredients

  

For the Meatballs

• 1 tablespoon olive oil
• 1 pound 85/15 ground beef
• 1 pound ground lamb
• 2 teaspoons salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh mint leaves
• 1/4 cup finely diced red onion
• 1/4 teaspoon black pepper
• 4 cloves fresh garlic finely minced

For the Tzatziki Sauce

• 1/2 cup diced seedless cucumber
• 2 cloves fresh garlic
• 1/2 cup fresh dill
• 1 cup full-fat Greek yogurt
• Juice of 1 lemon
• Salt to taste

Instructions

 

• Preheat the oven: Heat the oven to 425°F. Lightly drizzle a large sheet pan with olive oil.
• Mix the meatball mixture: Add the ground beef, ground lamb, parsley, dill, mint, red onion, garlic, cumin, oregano, red pepper flakes, salt, and black pepper to a large mixing bowl. Gently mix with your hands until everything is evenly combined. Avoid overmixing, which can make the meatballs dense.
• Shape the meatballs: Use a cookie scoop or tablespoon to portion the mixture. Roll each portion gently between your palms and arrange the meatballs on the prepared sheet pan, leaving a little space between them.
• Bake: Place the meatballs in the oven and bake for 15–20 minutes, or until browned and the internal temperature reaches 160°F for ground beef and lamb. If you prefer to follow a 165°F food-safety target, cook until they reach 165°F.
• Make the tzatziki: While the meatballs bake, add the cucumber, garlic, and fresh dill to a food processor. Pulse until finely chopped.
• Combine the sauce: Transfer the cucumber mixture to a bowl and stir in the Greek yogurt, lemon juice, and salt until smooth and well combined. Refrigerate until ready to serve.
• Serve: Let the meatballs rest for a few minutes after baking. Serve warm with plenty of chilled tzatziki.

Notes

Serve these Mediterranean meatballs with warm pita bread, a Greek salad, roasted vegetables, rice, or extra cucumber and tomatoes.

For a lighter meal, serve the meatballs over a bed of crisp lettuce and vegetables with tzatziki as the dressing. For extra richness, add crumbled feta cheese if desired.

You can also replace some of the red pepper flakes with a small amount of sweet paprika if you want a gentler, family-friendly flavor

Conclusion

These Greek Meatballs with Tzatziki are proof that an easy oven-baked dinner can still be packed with fresh, satisfying flavor. The combination of juicy beef and lamb meatballs, fragrant herbs, and creamy lemony tzatziki makes every bite delicious. Whether served as an appetizer, tucked into warm pita, or paired with a fresh salad for dinner, this is a simple recipe you’ll want to make again and again.