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On those hectic nights, these moist Greek meatballs totally save the day with bold Mediterranean flavors. No extra hassle—just fresh herbs and simple spices turn ground meat into pure magic. That homemade tzatziki keeps it cool and brings all the goodness together.
When I first whipped these up last summer, everybody grabbed them before anything else was touched. Now they're in the regular family dinner rotation, since even my fussy nephew can't stop at just one. Plus, my foodie pals are obsessed.
Irresistible Ingredients
- Greek yogurt: Full-fat is the way to go—smooth, rich, and holds up well with all the flavors
- Seedless cucumber: Grate it for a crisp bite in the sauce without watery mess
- Lemon juice: Squeeze some into the sauce—it lifts the whole thing
- Garlic cloves: Mince these fresh for the fullest taste—skipping isn’t worth it
- Fresh herbs: Grab some dill, mint, and parsley—classic punchy Greek flavor
- Red onion: Chopped small, it brings sweet flavor and a nice hit of color
- Ground beef: Try 85/15 for juicy, tasty bites every time
- Ground pork: Adds a tender texture and touch of sweetness to the mix
No-Fuss How-To
- Get Your Oven Hot:
- Crank it up to 425°F. Swirl some olive oil on your baking sheet for easy cleanup and extra taste, then you’re good to go.
- Mix Up The Meat:
- Toss ground pork and beef in a big bowl with herbs, onion, garlic, spices, plus salt and pepper. Just use your hands and mix gently—don’t squeeze it forever or it gets tough.
- Roll The Meatballs:
- Use a cookie scoop or spoon to portion out even mounds. Roll each one gently and place spaced apart on your oiled pan so they brown up nicely.
- Get Baking:
- Pop the pan in the oven for 15–20 minutes. You’ll want them golden outside and hitting 165°F in the center. Way less mess and fuss than frying!
- Make That Tzatziki:
- While the meatballs cook, pulse cucumber, garlic, and dill in a food processor until chunky. Mix with the yogurt, toss in lemon juice and a pinch of salt, and chill it in the fridge for a little bit.
- Dish It Out:
- When meatballs are out of the oven and slightly cooled, serve up with cold tzatziki. Letting them rest helps load up every bite with flavor.
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The fresh mint takes things over the top for me. Just a bit lifts the whole dish with a signature Mediterranean kick. It’s honestly my cheat code—friends always want the secret and it’s always that little burst of mint!
Perfect Sidekicks
These meatballs pair so well with a crisp Greek salad tossed with lemon and olive oil. The crunchy veggies work great with juicy meat. Or scoop them with fluffy pita or dig in with lemony rice for a full-on feast.
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Save & Warm Up
Let leftovers cool down first, then store in a sealed container in the fridge for up to four days. They honestly taste even better the next day. Freezing's easy too—freeze on a pan, drop into freezer bags, and you’re set for three months. Tzatziki keeps for three days in the fridge—give it a stir before using if it separates.
Make Ahead Made Simple
Throw the meatball mix together up to a day ahead and chill till you’re set to bake. Already-shaped meatballs keep in the fridge on a tray for hours before they hit the oven. Chilled tzatziki gets tastier as it sits, so you’re winning either way.
Smart Ingredient Swaps
No pork or beef in the fridge? Swap in ground chicken or turkey. Add a splash of olive oil (about two tablespoons) to keep them from drying out. Only have dried herbs? Use just a third of the amount you’d use for fresh. Going dairy free is easy—try a plant-based yogurt, though coconut kinds can be a bit sweeter than others.
Common Questions
- → What’s the best way to serve Greek meatballs?
You can pop them on a plate with a side of tzatziki for dipping, roll them into a pita, or toss them on a fresh salad for lunch or dinner.
- → Is it easy to switch these to gluten free?
Totally! Just sub in gluten-free breadcrumbs for regular ones and you’ve covered it.
- → Any good swaps if I don’t want beef?
Try chicken, turkey, or lamb instead of beef—each scoops up all those tasty seasonings just right.
- → How should I store extra meatballs?
Just slide leftover meatballs into a covered dish and refrigerate for up to three days. Warm ‘em up when you’re hungry again, either with a microwave or oven.
- → Can you make tzatziki ahead of time?
Yep! Mix up the tzatziki a day or so before and keep it chilled. It’ll be perfect whenever you need it.