Greek Meatballs with Tzatziki Sauce Recipe
Warm, oven-baked Greek Meatballs with Tzatziki Sauce are ready in 30 minutes. They’re seasoned with bright lemon and herbs, then paired with a smooth, garlicky yogurt sauce.
Servings: 18 meatballs
Calories: 105kcal
Ingredients
For the Meatballs
- 1 1/4 lb ground pork OR ground beef OR ground chicken
- 1/2 cup panko breadcrumbs (white or whole wheat)
- 1 egg
- 2 tablespoon buttermilk
- 1/4 cup red onion minced
- 3 cloves garlic minced
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1/2 tsp dried parsley (or 1 tsp. freshly chopped)
- 1/2 tsp coriander
- 1/4 tsp cumin
- 1/4 tsp paprika (regular or smoked)
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
For the Tzatziki
- 1 cup Greek yogurt OR Double Cream
- 1/3 cup English cucumber diced, juice squeezed out
- 2 cloves garlic minced
- 1 1/2 tbsp fresh dill minced
- 1 tbsp lemon juice
- 1 teaspoon lemon zest
- 1/4 tsp kosher sea salt
- pinch ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a standard-size baking sheet with parchment paper or a baking mat. Set aside.
- In a large mixing bowl, combine the meat, breadcrumbs, egg, buttermilk, onion, garlic, lemon juice, lemon zest, oregano, parsley, coriander, cumin, paprika, salt, and pepper. Use your hands (or a spatula) to mix everything until just combined. Avoid overmixing, as it can make the meatballs dense.
- Use a spoon or a standard-size cookie scoop to shape the mixture into meatballs. Place them onto the prepared baking sheet. Bake in the oven for 15–20 minutes or until cooked through (internal temperature of 160 degrees Fahrenheit / 71 degrees Celsius).
To Make the Tzatziki
- In a medium bowl, whisk together the yogurt, cucumber, garlic, dill, lemon juice, lemon zest, salt, and pepper.
- Serve the meatballs with a side of tzatziki.
Notes
These meatballs pair well with rice pilaf and roasted vegetables.
STORE leftover Greek Meatballs with Tzatziki in an airtight container in the refrigerator for up to 4 days. The tzatziki sauce should be kept in a separate sealed container and used within 3–4 days for best flavor. To FREEZE the meatballs, let them cool completely, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months.
REHEAT in the oven at 350 degrees Fahrenheit (177 degrees Celsius) until warmed through, or microwave in short intervals until hot. Avoid freezing the tzatziki sauce, as the texture may change once thawed.
Nutrition
Serving: 18serving | Calories: 105kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 33mg | Sodium: 201mg | Potassium: 132mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
