If you’re craving a dinner that’s bursting with Mediterranean flavor and feels like a celebratory table gathering, look no further than these Greek Meatballs with Tzatziki Sauce. Juicy, herb-packed meatballs get golden and irresistible in the oven, then cozy up to the creamiest, freshest homemade tzatziki. It’s simple, satisfying, and about to become your new go-to for weeknights and special occasions alike!
Why You’ll Love This Recipe
- All the flavor, minimal fuss: These Greek Meatballs with Tzatziki Sauce come together with just a few wholesome ingredients, but taste like you spent hours in the kitchen.
- Family-friendly and crowd-pleasing: Whether you’re serving picky eaters or adventurous dinner guests, everyone will want seconds (and maybe thirds!).
- Versatile to the max: Meal prep, appetizers, lunchboxes, party platters – these meatballs shine any time of day and for any occasion.
- Unbeatable freshness: The cool tzatziki, fresh herbs, and juicy meat make every bite feel like a trip to the Greek isles.
Ingredients You’ll Need
This recipe is built on classic Mediterranean staples you probably have on hand. Each ingredient plays a starring role, delivering loads of flavor and irresistible texture in every single bite – don’t skimp on those herbs!
- Olive oil: Adds a subtle fruitiness, keeps the meatballs juicy, and helps them brown beautifully in the oven.
- 85/15 ground beef & ground pork: This half-and-half combo brings the perfect ratio of flavor and moisture—ultra-tender, never dry!
- Kosher salt & black pepper: Essential for bringing all the other flavors to life and seasoning the meat just right.
- Ground cumin & dried oregano: Deliver that earthy, unmistakably Greek aroma that fills your kitchen.
- Red pepper flakes: Add a gentle warmth without overwhelming the rest of the flavors.
- Fresh parsley, dill & mint: The trio of fresh herbs brightens up both the meatballs and the tzatziki with fragrant, vibrant flavor.
- Red onion: Gives every bite a little zing and bold color—finely diced for the best texture.
- Fresh garlic: Don’t be shy! Minced garlic brings that essential savory bite to both the meatballs and the sauce.
- Seedless cucumber: For the tzatziki; it adds cool crunch and freshness to balance the richness of the meatballs.
- Full-fat Greek yogurt: Trust me, full-fat is the key to a lusciously thick and creamy tzatziki.
- Lemon juice: Adds that bright, citrusy tang that keeps everything light and lively.
Variations
One of the best things about Greek Meatballs with Tzatziki Sauce is how easy it is to personalize. Don’t hesitate to get creative – tweak the ingredients, swap the protein, or amp up the heat to make it your own signature dish!
- Chicken or turkey meatballs: Substitute ground chicken or turkey for a leaner, lighter version—just keep an eye on the baking time.
- All-beef or all-pork: You can easily use just one protein if you prefer; stick with a little added olive oil to keep them moist.
- Add feta cheese: Crumble in a bit of feta to the meatball mixture for little pops of creamy, salty flavor.
- Spice it up: Increase the red pepper flakes or add a pinch of cayenne for a kick with every bite.
- Dairy-free: Use a dairy-free yogurt alternative in your tzatziki to keep it creamy but lactose-free.
How to Make Greek Meatballs with Tzatziki Sauce
Step 1: Mix the Meatball Ingredients
Preheat your oven to 425°F (218°C) to get things sizzling. In a big bowl, combine ground beef, ground pork, fresh herbs, red onion, garlic, cumin, oregano, red pepper flakes, salt, and pepper. Use your clean hands (it really is the best way!) to gently mix everything together until just combined—don’t overmix or your meatballs could turn tough.
Step 2: Shape and Bake the Meatballs
Drizzle olive oil on a sheet pan and grab your trusty cookie dough scoop (or just use a spoon). Scoop the meat mixture to form equal-sized meatballs and roll them lightly between your palms. Arrange them on the oiled pan, making sure they’re not crowded—those crispy edges need room! Bake for 15-20 minutes, or until a thermometer reads 165°F inside the biggest meatball.
Step 3: Make the Tzatziki Sauce
While your meatballs are baking and your kitchen smells absolutely divine, whip up the tzatziki! Add diced cucumber, garlic, and dill to a food processor and pulse until finely chopped. Fold the mixture into your Greek yogurt, stir in fresh lemon juice and enough salt to make the flavors sing. Pop it in the fridge to chill while the meatballs finish baking.
Step 4: Serve and Enjoy!
Once the meatballs are golden and irresistible, let them cool for just a minute so you don’t burn your tongue! Pile them high on a platter and serve with a generous bowl of creamy tzatziki for dunking, swirling, or drizzling. Prepare for all kinds of happy noises at the table!
Pro Tips for Making Greek Meatballs with Tzatziki Sauce
- Herb Power: Use fresh, not dried, herbs whenever possible—parsley, dill, and mint are essential for that vibrant Greek flavor explosion.
- Don’t Overmix: Gently mix your meatball ingredients just until combined; overworking the mixture can make the meatballs tough.
- Uniform Size is Key: Use a cookie scoop to portion the meatballs, so they bake evenly and stay juicy every time.
- Tzatziki Texture: For an ultra-creamy sauce, squeeze excess moisture from the cucumber before mixing it into the yogurt.
How to Serve Greek Meatballs with Tzatziki Sauce
Garnishes
A sprinkle of chopped fresh dill or parsley right before serving brings a burst of green that looks as wonderful as it tastes. Thinly sliced red onion or a pinch of flaky sea salt on top of your plate adds a restaurant touch and an appealing crunch, too!
Side Dishes
Pair your Greek Meatballs with Tzatziki Sauce alongside warm pita, lemony roasted potatoes, or a simple Greek salad—think tomatoes, cucumber, and feta with a drizzle of olive oil. For extra veggies and color, roast some bell peppers or eggplant, or serve everything family-style over a bed of fluffy rice.
Creative Ways to Present
Turn your feast into a Greek-inspired grazing board with meatballs, mini pita wedges, colorful veggies for dipping, and bowls of extra tzatziki. Or stuff the meatballs in warm pita with shredded lettuce and more sauce for crowd-pleasing meatball gyros. Small skewers make them a breezy party appetizer!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Greek Meatballs with Tzatziki Sauce to room temperature, then store in separate airtight containers in the fridge. The meatballs keep well for up to 4 days, while the tzatziki tastes freshest within 2-3 days (give it a quick stir before serving).
Freezing
Greek meatballs are freezer champs! Freeze baked (but cooled) meatballs in a single layer, then transfer to a zip-top freezer bag. They’ll be ready and delicious up to 3 months later. For best results, freeze tzatziki separately—or make a fresh batch when you reheat the meatballs, since yogurt-based sauces can separate in the freezer.
Reheating
To reheat, arrange meatballs on a baking sheet and warm in a 350°F oven for 10-15 minutes (or until heated through). The microwave works in a pinch, too, but you’ll lose a bit of that crispy exterior. Serve with a fresh dollop of tzatziki for the perfect second (or third!) round.
FAQs
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Can I make Greek Meatballs with Tzatziki Sauce ahead of time?
Absolutely! You can mix and shape the meatballs ahead, store them uncooked in the fridge, and bake right before serving. The tzatziki can also be made a day in advance—just give it a stir before serving for maximum creaminess.
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Is it possible to make this recipe gluten-free?
Yes! This Greek Meatballs with Tzatziki Sauce recipe is naturally gluten-free (no breadcrumbs needed), but always double check your labels, especially for spices and yogurt, just to be safe.
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What can I substitute for ground pork?
You can use all ground beef, ground chicken, or ground turkey for a lighter option. Each swap gives the meatballs a subtly different texture, but they’ll all pair perfectly with that dreamy tzatziki sauce.
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How do I keep the meatballs from drying out?
The secret is in the fat content—using a blend of 85/15 beef and pork keeps the meatballs moist. Also, avoid overbaking: pull them from the oven as soon as they hit 165°F inside for juicy results every time.
Final Thoughts
Bring a little taste of Greece to your table tonight and watch these Greek Meatballs with Tzatziki Sauce disappear before your eyes! Whether you’re feeding your family or wowing friends, this recipe is pure Mediterranean comfort—fresh, flavorful, and guaranteed to have everyone asking for seconds. Give it a try and let yourself fall in love with this classic, crowd-pleasing dish.
Print
Greek Meatballs with Tzatziki Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: Greek
Description
Delicious Greek Meatballs with a flavorful blend of herbs and spices, served with a creamy Tzatziki Sauce. These meatballs are tender, juicy, and perfect for a satisfying meal.
Ingredients
For the Meatballs:
- 1 tablespoon olive oil
- 1 pound 85/15 ground beef
- 1 pound ground pork
- 2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground 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 one lemon
- Salt (to taste)
Instructions
- Preheat oven to 425 degrees. Add the ground pork, ground beef, fresh herbs, onion, garlic, spices, salt, and pepper to a large mixing bowl. Use your hands to mix everything until well combined.
- Scoop the meat mixture using a cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan drizzled with olive oil.
- Bake the meatballs at 425 degrees for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Make the tzatziki sauce while the meatballs are cooking. Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Combine the cucumber mixture with Greek yogurt, then stir in lemon juice and salt. Refrigerate until ready to serve.
- Once the meatballs are cooked, let them cool slightly and serve with the tzatziki sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 4g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
