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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.
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Prep Time 20 minutes
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