Tasty Greek Meatballs with Tzatziki

These Mediterranean beef balls blend aromatic herbs and spices with juicy meat, finished with a refreshing homemade yogurt sauce. This tasty combo perfectly balances flavors that'll make you feel like you're dining at a beachfront eatery in Greece right from your own home.

I whipped these meatballs up for a get-together when I was tired of the typical Italian version. When everyone took their first bite, the chatter stopped except for happy mumbling. They've become my favorite pick for both everyday family meals and when friends come over.

What You'll Need

• Ground beef: The main protein in our meatballs. Go for 85/15 ground beef – it's got enough fat to keep things moist without getting too greasy.
• Panko breadcrumbs: These airy Japanese crumbs make your meatballs soft and fluffy. They soak up moisture while staying lighter than regular breadcrumbs.
• Raw flavor boosters: Flat-leaf parsley, diced onion, minced garlic and grated lemon peel add brightness and flavor layers. Try to use fresh stuff for way better taste.
• Greek-inspired seasonings: Dried oregano, ground coriander, cumin and a hint of cinnamon build that authentic Mediterranean profile. Warm them in a dry pan first to bring out their smell.
• Feta cheese: Gives a tangy punch and creamy bits throughout. Try finding real Greek sheep's milk feta for the truest flavor.
• Greek yogurt: For your sauce base, pick thick, whole milk Greek yogurt to get the creamiest, richest result.
• Cucumber: Adds cool crispness to the dipping sauce. English or Persian types work great because they're less watery and have fewer seeds.

Cooking Instructions

Get everything hot and ready:

Set your oven to 450°F – this might seem super hot but it quickly locks in juices while making a nice golden outside. Cover your baking tray with parchment or foil so cleanup's a breeze and give it a light spray of cooking oil so nothing sticks.

Mix your seasonings:

In a big mixing bowl, stir together everything except the meat. This makes sure all those yummy herbs, spices and flavors get evenly spread through your meatballs. Don't skip the lemon juice and zest – they really wake up all the flavors.

Combine and shape:

Drop your beef into the bowl with your flavor mix and blend it gently using your fingers. Don't squish or overwork it or you'll end up with tough meatballs. Roll out tablespoon-sized balls that'll cook fast and evenly. Keep your hands slightly damp to stop the mixture from sticking.

Cook them up:

Arrange your shaped meatballs on your ready baking sheet with a bit of room between them. Drizzle or mist the tops with olive oil to help them brown nicely. Cook for 10-12 minutes in the middle of your oven until they hit 160°F inside.

Whip up your sauce:

While they're cooking, mix your sauce ingredients in a medium bowl. The secret is getting the cucumber really dry by pressing it in a clean kitchen towel or fine strainer. This stops your sauce from turning runny later.

Plate and dig in:

Take the meatballs out and let them sit for a couple minutes before serving. This lets all the juices soak back into the meat. Serve with your cool yogurt sauce on the side for dipping or pouring over top.

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When I first tried making these, I wasn't sure about adding cinnamon but that tiny pinch creates the most genuine Greek flavor. My grandma who lived in a Greek community always told me it's the hidden element that turns ordinary meatballs into something amazing. Just smelling them cooking takes me back to family dinners where food brought everyone together.

Prep Ahead Tips

These meatballs work great for planning meals ahead. You can mix everything except forming them up to 24 hours before and keep it wrapped in the fridge. Or shape them and freeze them uncooked on a tray then dump them in a freezer bag once they're solid. When you want to cook them, just add a few extra minutes to the baking time. The yogurt sauce actually tastes better after chilling for several hours as the flavors blend together more.

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Ways To Serve

Though they taste awesome by themselves, these meatballs turn into a full meal when paired with warm pita bread, a crisp Greek salad and maybe some lemon-flavored rice or crispy potatoes. For parties, try setting up a build-your-own station with the yogurt sauce, hummus, warm flatbreads and toppings like fresh tomatoes, olives and thin red onion slices. Your guests can build their own Greek-style sandwiches just how they like them.

Swap Your Ingredients

Don't care for beef? These work just as well with ground lamb for a more traditional Greek taste or ground turkey if you want something lighter. Can't do dairy? Leave out the feta and use a non-dairy yogurt for your sauce. Need gluten-free options? Try gluten-free panko or even ground almonds as your binder. This recipe bends easily to fit different diets and preferences.

The Story Behind The Dish

In Greece, keftedes meatballs show up as popular starters in basically every casual restaurant. They typically come as part of a spread of small plates meant for everyone to share while enjoying ouzo or wine. This way of eating together shows how Greeks value welcoming guests and spending time together. By cooking these flavors at home, you're joining a food tradition that goes back countless generations.

Recipe FAQs

→ Can I make these Greek meatballs ahead of time?

You bet! Mix up the meatball blend up to a day early and store it in the fridge. You can also cook them completely, keep them in the fridge for 3 days, then warm them up at 350°F for about 10 minutes. The tzatziki actually tastes even better when you make it the day before.

→ What can I serve with Greek meatballs and tzatziki?

These tasty balls go great with hot pita bread, a fresh Greek salad, lemony rice, grilled veggies, or as part of a big Mediterranean spread. For a full dinner, put them over some rice or next to some crispy roasted potatoes.

→ Can I substitute the ground beef in this recipe?

For sure! While many folks use beef for Greek meatballs or keftedes, you can switch to ground lamb for more authentic taste, or go with turkey or chicken if you want something lighter. Many people love using half beef and half lamb for amazing flavor.

→ How do I prevent my meatballs from being dry?

For super juicy meatballs, don't mix the meat too much, stick to the amount of breadcrumbs in the recipe, add the egg to bind everything, and watch your cooking time carefully. Baking them for just 10-12 minutes at 450°F should keep them nice and moist.

→ Why does my tzatziki sauce become watery?

Cucumbers have tons of water that can make your sauce runny. Make sure you really squeeze out all the liquid from your grated cucumber before you mix it with yogurt. Also, always use thick Greek yogurt instead of regular stuff to keep everything creamy and thick.

→ Can I freeze these Greek meatballs?

They freeze great! After they're cooked, let them cool down all the way, then put them in a container or freezer bag for up to 3 months. When you want them, just thaw them in the fridge overnight and warm them in the oven. Don't try freezing the tzatziki though - always make that fresh.