Greek Meatballs Tzatziki

These juicy Greek meatballs blend aromatic Mediterranean herbs with tender beef, all finished with a refreshing homemade tzatziki. When you try this combo, you'll feel like you're eating at a beachside Greek eatery without stepping out your door.

I whipped these meatballs up when I needed something different from typical Italian fare for a get-together. Everyone went quiet when they took their first bite—just happy mumbling sounds all around. They've become my standby for both everyday family meals and when friends come over.

Ingredients

• Ground beef: This forms your meatball base. Go for 85/15 lean-to-fat ratio to keep them moist without extra grease.
• Panko breadcrumbs: These airy Japanese crumbs make your meatballs soft and fluffy. They soak up liquid without getting mushy like regular breadcrumbs.
• Fresh herbs and aromatics: Parsley, onion, garlic and lemon zest add freshness and complexity. Fresh ones pack way more punch than dried versions.
• Mediterranean spice mix: Oregano, coriander, cumin and cinnamon build that authentic Greek taste. Give them a quick heat before mixing to wake up their flavors.
• Feta cheese: Brings tangy creaminess throughout. Try to grab real Greek sheep's milk feta for the truest flavor.
• Greek yogurt: Your tzatziki needs thick, whole-milk Greek yogurt for the smoothest, richest result.
• Cucumber: Adds cool crunch to your sauce. English or Persian types work best since they don't have many seeds and won't water down your sauce.

Step-by-Step Instructions

Prepare the oven and baking sheet:

Crank your oven to 450°F—this high temp locks in juices while giving a nice golden outside. Put parchment or foil on your baking sheet for quick cleanup and add a light oil spray so nothing sticks.

Create the flavor base:

Mix everything but the beef in a big bowl. This spreads all those tasty bits evenly through your meatballs. Don't skip the lemon juice and zest—they really lift all the flavors.

Mix and form the meatballs:

Add beef to your seasoning mix and blend softly with your hands. Don't squish too much or they'll get tough. Shape into tablespoon-sized balls for fast, even cooking. Keep your hands slightly damp to stop sticking.

Bake to perfection:

Arrange your meatballs on the tray with small gaps between them. Brush or spray the tops with olive oil for better browning. Cook about 10-12 minutes in the middle rack until they hit 160°F inside.

Prepare the tzatziki:

While they're baking, stir together your sauce ingredients. The trick is getting the cucumber really dry—squeeze it in a kitchen towel or push through a strainer. This keeps your sauce thick and creamy.

Serve and enjoy:

Let the meatballs sit for 2 minutes after baking. This helps the juices spread back through the meat. Pair with your cool tzatziki for dipping or drizzling on top.

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When I first tried adding cinnamon to these meatballs, I wasn't sure about it. But that tiny pinch creates the most genuine Greek taste possible. My grandma, who grew up with Greek neighbors, always said it's what turns regular meatballs into something special. Just smelling them cooking brings back memories of family dinners where food brought everyone together.

Make Ahead Options

You can't beat these meatballs for planning ahead. Mix your meat combo up to 24 hours early and store it covered in the fridge. Or shape them and freeze them raw on a tray, then pop them in a freezer bag once they're solid. When you're ready to cook, just add a few extra minutes to the baking time. The tzatziki actually tastes better after chilling for several hours as all the flavors blend together.

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Serving Suggestions

These meatballs taste great solo but turn into a full meal with warm pita, chunky Greek salad, and maybe some lemony rice or crispy potatoes on the side. For parties, try setting up a build-your-own station with tzatziki, hummus, warm breads and toppings like fresh tomatoes, olives and thin-sliced red onions. Your guests can put together their own Greek sandwiches just how they like them.

Ingredient Substitutions

Don't want beef? These work amazingly with ground lamb for a more traditional Greek flavor or ground turkey if you want something lighter. Can't do dairy? Skip the feta in the meatballs and grab a plant-based yogurt for your tzatziki. Need gluten-free options? Try certified GF panko or almond flour instead. This recipe rolls with whatever changes you need to make for your diet or taste.

The Cultural Significance

Greeks call these meatballs keftedes, and you'll find them in practically every taverna as a meze starter. They're normally part of a spread of small dishes meant for everyone to share while enjoying ouzo or wine. This way of eating together shows how Greeks value welcoming guests and family bonding. When you make these at home, you're joining a food tradition that goes back countless generations.

Frequently Asked Questions

→ Can I prepare the meatballs early?

Sure! You can mix the ingredients up to a day before and chill them in the fridge. Or, cook the meatballs completely, store in the fridge for three days, and warm them in the oven at 350°F for 10 minutes. The tzatziki tastes even better when made ahead.

→ What sides go well with these meatballs?

They’re great with pita, Greek salad, lemony rice, or roasted veggies. You can also serve them as part of a mezze platter. For a full meal, try them with roasted potatoes or over fluffy rice.

→ What can I use instead of beef?

No problem! Lamb works well for a traditional flavor, while turkey or chicken makes a lighter version. A half-and-half blend of beef and lamb is another tasty choice.

→ How can I keep the meatballs juicy?

Don’t handle the mixture too much, use enough breadcrumbs, include an egg to bind, and avoid overcooking. Sticking to 450°F for 10-12 minutes should make perfectly tender meatballs.

→ Why does my tzatziki turn runny?

Cucumbers have lots of water! Squeeze out as much liquid as you can from the shredded cucumber before mixing. Using thick Greek yogurt instead of regular yogurt also makes a big difference.

→ Can I freeze these meatballs?

Yes, they freeze perfectly! Cool them completely after baking, then store in an airtight container or freezer bag for up to 3 months. Defrost overnight in the fridge and warm them up in the oven. Tzatziki, though, is best made fresh.