Greek Meatballs with Tzatziki

This Greek meatball recipe combines fragrant Mediterranean herbs and spices with tender beef, all topped with a cooling homemade tzatziki sauce. The combination creates the perfect balance of flavors that transport you straight to a seaside taverna in Greece without leaving your kitchen.

I first made these meatballs for a dinner party where I wanted something beyond the usual Italian style. The moment my guests tasted them, the room went silent except for satisfied murmurs. Now they're my go to for both casual family dinners and entertaining.

Ingredients

• Ground beef: The foundation of our meatballs. Choose lean but not extra lean 85/15 is ideal for keeping the meatballs juicy while not being too greasy.
• Panko breadcrumbs: These Japanese style breadcrumbs keep the meatballs light and tender. They absorb moisture without becoming dense like traditional breadcrumbs.
• Fresh herbs and aromatics: Parsley, onion, garlic and lemon zest bring brightness and depth. Always use fresh when possible as they provide significantly more flavor.
• Mediterranean spice blend: Oregano, coriander, cumin and cinnamon create an authentic Greek flavor profile. Toast your spices briefly before adding for enhanced aroma.
• Feta cheese: Adds saltiness and creaminess throughout the meatballs. Look for traditional Greek feta made from sheep's milk for the most authentic flavor.
• Greek yogurt: The base of our tzatziki should be thick, full fat Greek yogurt for the richest taste and texture.
• Cucumber: Provides freshness and crunch to the sauce. English or Persian cucumbers work best as they have fewer seeds and less water content.

Step-by-Step Instructions

Prepare the oven and baking sheet:

Heat your oven to 450°F which might seem high but this quick high heat cooking helps seal in juices while creating a beautiful golden exterior. Line your baking sheet with parchment paper or foil for easy cleanup and spray with a thin layer of cooking oil to prevent sticking.

Create the flavor base:

In a large bowl whisk together all ingredients except the beef. This ensures even distribution of the herbs, spices and aromatics throughout your meatballs. The lemon juice and zest are particularly important as they brighten the entire dish.

Mix and form the meatballs:

Add the ground beef to your flavor base and mix gently with your hands. Overworking the meat will result in tough meatballs so mix just until combined. Form tablespoon sized portions which cook quickly and evenly. Keeping your hands slightly wet prevents the mixture from sticking.

Bake to perfection:

Place your formed meatballs on the prepared baking sheet making sure to leave a little space between each one. Brush or spray the tops with olive oil which helps them brown beautifully. Bake for 10 to 12 minutes on the center rack until the internal temperature reaches 160°F.

Prepare the tzatziki:

While the meatballs bake combine all sauce ingredients in a medium bowl. The key is properly draining the cucumber by squeezing it in a clean kitchen towel or using a fine mesh strainer. This prevents watery tzatziki later.

Serve and enjoy:

Remove the meatballs from the oven and let them rest for 2 minutes before serving. This allows the juices to redistribute throughout the meat. Serve alongside the cool creamy tzatziki for dipping or drizzling.

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The first time I made these meatballs I was skeptical about adding cinnamon but that tiny amount creates the most authentic Greek flavor profile. My grandmother who grew up in a Greek neighborhood told me it's the secret ingredient that separates ordinary meatballs from extraordinary ones. The aroma alone takes me back to family gatherings where food was always the centerpiece.

Make Ahead Options

These meatballs are perfect for meal prepping. You can prepare the meat mixture up to a day ahead and keep it covered in the refrigerator. Alternatively form the meatballs and freeze them raw on a baking sheet then transfer to a freezer bag once solid. When ready to cook just add 3 to 5 minutes to the baking time. The tzatziki actually improves after sitting in the refrigerator for a few hours allowing the flavors to meld.

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Serving Suggestions

While delicious on their own these meatballs transform into a complete meal when served with warm pita bread a fresh Greek salad and perhaps some lemon rice or roasted potatoes. For a party setup create a meatball bar with tzatziki, hummus, warm flatbreads and various toppings like diced tomatoes, olives and thinly sliced red onion. This allows guests to build their own Greek style sandwiches.

Ingredient Substitutions

If beef isn't your preference these meatballs work beautifully with ground lamb for an even more authentic Greek flavor or ground turkey for a lighter option. Dairy free? Skip the feta inside the meatballs and use a plant based yogurt for the tzatziki. Gluten free households can use certified gluten free panko or even almond flour as a binder. The recipe is incredibly forgiving and adaptable to various dietary needs.

The Cultural Significance

In Greece keftedes meatballs are a beloved meze appetizer found in nearly every taverna. Traditionally they're served as part of a spread of small plates meant for sharing alongside ouzo or wine. This communal style of eating reflects Greek values of hospitality and togetherness. By bringing these flavors into your home you're participating in a culinary tradition that dates back generations.

Recipe FAQs

→ Can I make these Greek meatballs ahead of time?

Yes! You can prepare the meatball mixture up to 24 hours in advance and keep it refrigerated. You can also fully cook the meatballs, refrigerate them for up to 3 days, and reheat in a 350°F oven for 10 minutes. The tzatziki sauce actually improves in flavor when made a day ahead.

→ What can I serve with Greek meatballs and tzatziki?

These meatballs pair wonderfully with warm pita bread, Greek salad, lemon rice, roasted vegetables, or as part of a Mediterranean mezze platter. For a complete meal, serve them over rice or with a side of roasted potatoes.

→ Can I substitute the ground beef in this recipe?

Absolutely! While traditional Greek meatballs (keftedes) often use beef, you can substitute with ground lamb for authentic flavor, or use ground turkey or chicken for a lighter option. A mix of beef and lamb (50/50) creates excellent flavor.

→ How do I prevent my meatballs from being dry?

To ensure juicy meatballs, don't overwork the meat mixture, use the recommended amount of breadcrumbs, include the egg as a binder, and don't overcook them. The 10-12 minute baking time at 450°F should yield perfectly moist meatballs.

→ Why does my tzatziki sauce become watery?

Cucumber contains high water content that can make tzatziki watery. Be sure to thoroughly squeeze the liquid from your shredded cucumber before mixing it with the yogurt. Using thick Greek yogurt rather than regular yogurt also helps maintain the proper consistency.

→ Can I freeze these Greek meatballs?

Yes, the meatballs freeze very well! After cooking, allow them to cool completely, then place in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven. The tzatziki sauce does not freeze well and should be made fresh.