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Busy days just got easier with these soft Greek-style meatballs—Mediterranean flavor comes together in a snap. Chopped herbs and warming spices turn plain ground meat into a dish that makes you want seconds. Cool, zippy tzatziki is perfect on the side and does a great job pulling all the tasty parts together.
The very first time I brought a tray of these out last summer, everyone grabbed them before the rest of the food was even gone. Now they show up all the time because somehow my fussy nephew always wants more and my friends who love fancy food can’t stop talking about them.
Irresistible Ingredients
- Greek yogurt: Go full-fat for a rich, thick dip that matches the hearty meatballs
- Seedless cucumber: Grated for a refreshing crunch in tzatziki but with no extra water
- Lemon juice: Squeeze into the sauce for a tangy, lively finish
- Garlic cloves: Freshly minced—don’t skip this for that woke-up flavor
- Fresh herbs: Use parsley, mint, and dill to get that real Greek vibe
- Red onion: Chopped up for a mild sweet punch and some color
- Ground beef: Pick 85/15 for plump, deeply flavored meatballs
- Ground pork: Adds tenderness and a hint of sweetness that works great with beef
Effortless Step-by-Step Directions
- Get The Oven Ready:
- Crank your oven to 425°F. Drizzle olive oil across a baking sheet so nothing sticks and you score bonus flavor. The high heat crisps the outside while the middle stays juicy.
- Make The Meatball Mix:
- Plop pork and beef into a big mixing bowl. Toss in herbs, onion, garlic, all your seasonings, salt, and pepper. Use your hands—just enough mixing to bring it together. Too much mixing makes them tough.
- Shape Your Meatballs:
- Tear off bits and roll them into balls with your hands or grab a cookie scoop. Lay them out on your greased pan, leaving room so they brown, not steam.
- Bake 'Em:
- Slide the tray into the hot oven for about 15 to 20 minutes. They’re done when golden and the inside temps at 165°F. Baking keeps your counters a lot neater than frying!
- Mix Up The Sauce:
- While meatballs cook, pulse cucumber, dill, and garlic in a food processor till they’re chopped but still chunky—don’t go overboard. Stir that into Greek yogurt, squeeze in some lemon, sprinkle with salt. Pop in the fridge to deepen the flavor.
- Serve It Up:
- Once they cool a minute, dish up the meatballs next to chilled tzatziki. That short rest keeps every bite juicy and packed with flavor.
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I’m always wowed by what a handful of fresh mint does here. It boosts everything with bold Mediterranean taste. If friends wonder what’s so good, it’s always the mint—I promise!
Delightful Meal Pairings
These meatballs are awesome with crunchy Greek salad tossed with olive oil and lemon. The fresh veggies balance out the meaty meatballs. Feeling like comfort food? Scoop up with soft pita or spoon alongside lemon-herb rice to stretch it out.
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Storing & Reheating Made Easy
Let leftovers cool down, toss them in a sealed container, and stash in the fridge—they last four days, no sweat. If you ask me, they taste even better after sitting overnight. Want to freeze a batch? Set cooked meatballs on a tray in the freezer till firm, then bag them up—they’ll keep for three months. Tzatziki keeps three days in the fridge easy. If it looks separated, just stir before scooping.
Prep Ahead Like A Pro
You can mix up the meat blend a full day before—just keep it covered in the fridge until it’s time to shape and bake. Or roll out your meatballs earlier and let them chill in the fridge covered until you’re ready to go. Tzatziki loves time to mellow—the longer it sits, the better the flavors get.
Smart Ingredient Swaps
No beef or pork in the fridge? No worries—ground turkey or chicken totally work. Add a splash (about two tablespoons) of olive oil to help keep them moist. Got only dried herbs? That’s fine, use one third as much as fresh. For dairy-free, swap in your favorite plant-based yogurt—coconut types are a bit sweeter, so heads up.
Common Questions
- → What’s a fun way to serve up Greek meatballs?
Grab some toothpicks and toss them out as easy finger food with tzatziki for dunking. Or pile them into pita bread with greens for a chill meal.
- → How do I make these without gluten?
Just swap in your go-to gluten-free breadcrumbs when mixing the meatballs. That’s all you need.
- → Can I trade out the beef for something else?
Totally—ground lamb, chicken, or turkey all work. They’ll soak up the herbs and lemon just fine.
- → What’s the best way to store leftovers?
Scoop leftovers into a sealed container and stick ‘em in the fridge. They’re good for three days. Warm them back up in the oven or microwave when you’re ready for round two.
- → Can I prep tzatziki ahead of time?
Yep! Make the tzatziki a day or so before and keep it in the fridge. It’ll stay cold and fresh till you want it.