These Greek Meatballs with Tzatziki Sauce are juicy, herb-packed, and full of Mediterranean-inspired flavor. Beef and lamb are seasoned with garlic, red onion, cumin, oregano, parsley, dill, and mint, then baked until beautifully browned. Cool homemade tzatziki adds a creamy, lemony finish that makes this an easy family-friendly dinner.
Why You’ll Love This Recipe
These Greek meatballs deliver plenty of flavor without complicated preparation. Fresh herbs provide brightness, cumin and oregano bring warmth, and red pepper flakes add a subtle kick.
Baking also keeps the process simple. There’s no need to stand over a skillet frying meatballs in batches—just shape them, arrange them on a sheet pan, and let the oven do the work.
The creamy cucumber tzatziki is the perfect contrast to the savory meat. Serve everything with warm pita, rice, salad, or roasted vegetables for a flexible Mediterranean-inspired meal the whole family can customize.
Ingredients
For the Meatballs
- 1 tablespoon olive oil
- 1 pound 85/15 ground beef
- 1 pound ground lamb
- 2 teaspoons salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint leaves
- 1/4 cup finely diced red onion
- 1/4 teaspoon black pepper
- 4 garlic cloves, finely minced
For the Tzatziki Sauce
- 1/2 cup diced seedless cucumber
- 2 garlic cloves
- 1/2 cup fresh dill
- 1 cup full-fat Greek yogurt
- Juice of 1 lemon
- Salt, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Lightly drizzle a large rimmed baking sheet with olive oil or line it with parchment paper and brush lightly with oil.
- Add the ground beef and ground lamb to a large mixing bowl.
- Add the salt, cumin, oregano, red pepper flakes, parsley, dill, mint, red onion, black pepper, and minced garlic.
- Using clean hands, gently combine the ingredients until evenly distributed. Avoid excessively mixing or compressing the meat, which can make the finished meatballs dense.
- Use a cookie scoop or tablespoon to portion the mixture into evenly sized pieces.
- Gently roll each portion between your palms to form meatballs and arrange them on the prepared baking sheet, leaving a little space between each one.
- Bake for approximately 15–20 minutes, or until browned and safely cooked through. Ground beef and lamb should reach an internal temperature of at least 160°F (71°C).
- While the meatballs bake, prepare the tzatziki. Add the cucumber, garlic, and fresh dill to a food processor.
- Pulse until finely chopped. For a thicker sauce, gently squeeze excess liquid from the cucumber mixture.
- Transfer the cucumber mixture to a bowl and add the Greek yogurt.
- Stir in the fresh lemon juice and season with salt to taste.
- Refrigerate the tzatziki until you’re ready to serve.
- Serve the warm Greek Meatballs with Tzatziki Sauce generously spooned alongside or drizzled over the top.
Tips & Tricks
Don’t overwork the meat mixture. Mix only until the herbs and seasonings are evenly distributed to keep the meatballs tender.
Make the meatballs approximately the same size so they finish cooking at roughly the same time.
Fresh herbs make a noticeable difference in this Greek meatball recipe. Parsley, dill, and mint create the bright Mediterranean-inspired flavor that balances the rich beef and lamb.
Seedless cucumber is particularly convenient for tzatziki because it contains fewer large seeds. Removing excess cucumber moisture also creates a thicker, creamier sauce.
For a milder version, reduce or omit the red pepper flakes. If your family likes more heat, sprinkle additional flakes over individual servings.
The tzatziki tastes even better after chilling for 20–30 minutes because the garlic, dill, cucumber, and lemon have time to blend with the yogurt.
Details
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Yield: Approximately 20–24 meatballs
Category: Main Course
Method: Baking
Cuisine: Greek-Inspired, Mediterranean
Difficulty: Easy
Dietary Notes: High-protein, halal-friendly when prepared with halal-certified beef and lamb
Notes
The original pork component is replaced with ground lamb to keep this recipe halal-friendly. Lamb also pairs naturally with the garlic, herbs, cumin, and cool tzatziki.
You can make the meatballs entirely with ground beef if lamb isn’t available.
Serve the meatballs with pita bread, basmati rice, lemon rice, couscous, roasted potatoes, or a fresh Greek-style salad.
For a colorful bowl, add chopped tomatoes, cucumbers, lettuce, olives, and red onion alongside the meatballs and tzatziki.
For meal prep, store the baked meatballs and tzatziki separately so the sauce remains cool and fresh.
Nutrition
Approximate nutrition per serving, based on 6 servings:
Calories: 430
Protein: 31g
Carbohydrates: 7g
Fat: 31g
Nutrition values are estimates and will vary depending on the meat, yogurt, and serving size.
FAQ
What are Greek Meatballs with Tzatziki Sauce?
Greek Meatballs with Tzatziki Sauce are seasoned meatballs flavored with Mediterranean herbs, garlic, onion, oregano, and cumin. They’re served with a refreshing yogurt sauce made with cucumber, dill, garlic, and lemon.
Can I make Greek meatballs without pork?
Absolutely. This halal-friendly recipe combines ground beef and ground lamb. Lamb provides richness and pairs especially well with mint, dill, parsley, and cumin.
Can I make these Greek meatballs ahead of time?
Yes. Shape the meatballs and refrigerate them covered until you’re ready to bake. You can also prepare the tzatziki ahead and keep it refrigerated separately.
How do I keep baked meatballs juicy?
Use meat with some fat, mix the ingredients gently, and avoid overbaking. An instant-read thermometer makes it easier to determine when the meatballs are safely cooked without unnecessarily drying them out.
What should I serve with Greek meatballs?
Warm pita, rice, roasted potatoes, hummus, cucumber-tomato salad, grilled vegetables, or a Mediterranean rice bowl all pair beautifully with Greek meatballs with tzatziki.
Can I make tzatziki without a food processor?
Yes. Finely grate or mince the cucumber, mince the garlic and dill, and stir everything into the Greek yogurt. Squeeze excess liquid from grated cucumber before mixing for a thicker sauce.
Storage
Store leftover cooked meatballs in an airtight container in the refrigerator for up to 3–4 days. Keep the tzatziki in a separate airtight container and refrigerate for up to 3 days.
Reheat the meatballs in a 350°F (175°C) oven until thoroughly hot, or microwave individual portions in short intervals. Serve the tzatziki cold rather than heating it with the meatballs.
Cooked meatballs can also be frozen for up to 2–3 months. Cool them completely before transferring them to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Freezing tzatziki isn’t recommended because yogurt and cucumber can become watery or separated after thawing.
Similar Recipes
Greek Meatballs with Tzatziki Sauce Recipe
Ingredients
For the Meatballs
- 1 tablespoon olive oil
- 1 pound 85/15 ground beef
- 1 pound ground lamb
- 2 teaspoons salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint leaves
- 1/4 cup finely diced red onion
- 1/4 teaspoon black pepper
- 4 garlic cloves finely minced
For the Tzatziki Sauce
- 1/2 cup diced seedless cucumber
- 2 garlic cloves
- 1/2 cup fresh dill
- 1 cup full-fat Greek yogurt
- Juice of 1 lemon
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Lightly drizzle a large rimmed baking sheet with olive oil or line it with parchment paper and brush lightly with oil.
- Add the ground beef and ground lamb to a large mixing bowl.
- Add the salt, cumin, oregano, red pepper flakes, parsley, dill, mint, red onion, black pepper, and minced garlic.
- Using clean hands, gently combine the ingredients until evenly distributed. Avoid excessively mixing or compressing the meat, which can make the finished meatballs dense.
- Use a cookie scoop or tablespoon to portion the mixture into evenly sized pieces.
- Gently roll each portion between your palms to form meatballs and arrange them on the prepared baking sheet, leaving a little space between each one.
- Bake for approximately 15–20 minutes, or until browned and safely cooked through. Ground beef and lamb should reach an internal temperature of at least 160°F (71°C).
- While the meatballs bake, prepare the tzatziki. Add the cucumber, garlic, and fresh dill to a food processor.
- Pulse until finely chopped. For a thicker sauce, gently squeeze excess liquid from the cucumber mixture.
- Transfer the cucumber mixture to a bowl and add the Greek yogurt.
- Stir in the fresh lemon juice and season with salt to taste.
- Refrigerate the tzatziki until you’re ready to serve.
- Serve the warm Greek Meatballs with Tzatziki Sauce generously spooned alongside or drizzled over the top.
Notes
Conclusion
Greek Meatballs with Tzatziki Sauce turn simple ingredients into a flavorful Mediterranean-inspired dinner. Juicy beef and lamb meatballs are packed with garlic, herbs, cumin, and oregano, while creamy cucumber-dill tzatziki provides a fresh and tangy contrast.
Serve these baked Greek meatballs with pita, rice, roasted vegetables, or a crisp salad for an easy meal that’s satisfying, customizable, and family-friendly.