Greek Meatballs with Tzatziki Sauce
I’ll never forget the first time I tried authentic Greek Meatballs with Tzatziki Sauce at a tiny family-run taverna in Athens. The way the juicy, herb-packed meatballs paired with that cool, garlicky yogurt sauce literally made me stop mid-bite and say, “I need to recreate this at home.” After years of tweaking (and many delicious failures), I’ve finally perfected my version – and the best part? It comes together in just 30 minutes!
Why These Greek Meatballs Became My Weekly Obsession
When I first started making these Greek Meatballs with Tzatziki Sauce, I didn’t realize they’d become my secret weapon for everything from quick dinners to impressive appetizers. Here’s what makes them so special:
The herb combination is magical – I use triple the fresh herbs most recipes call for because that’s how I remember them tasting in Greece
Two-meat trick – My Greek neighbor Yiayia taught me to use both beef and pork for the perfect texture
Tzatziki that tastes authentic – After trying store-bought versions for years, I finally nailed my homemade recipe
Meal prep superstar – These reheat beautifully, making my work lunches something I actually look forward to
Just last week, I made a double batch for a dinner party, and three people asked for the recipe – that’s when I knew I had to share it properly!
My Essential Tools for Perfect Meatballs Every Time
Through trial and error, I’ve found these tools make all the difference:
My trusty half-sheet pan – The one kitchen item I use nearly every day
Cookie scoop – This was a game-changer for evenly sized meatballs (no more guessing!)
Mini food processor – For quickly chopping all those fresh herbs and garlic
Glass mixing bowl – I prefer glass over metal for meat mixtures
Pro tip from my kitchen fails: Don’t skip the olive oil drizzle on your pan – it makes all the difference in getting that perfect golden crust!
Ingredients That Make This Dish Shine
After testing countless variations, here’s my perfected ingredient list:
For the Meatballs (Makes about 24):
1 lb ground beef (I use 85/15 – the fat keeps them juicy)
1 lb ground pork (or lamb when I’m feeling fancy)
¼ cup finely diced red onion (soak in cold water for 5 mins to mellow the bite)
4 cloves garlic (yes, really – Greek food isn’t shy with garlic!)
1 tbsp each fresh parsley, dill, and mint (this herb trio is non-negotiable)
2 tsp salt (I use fine sea salt)
½ tsp each cumin & dried oregano (my secret flavor boosters)
1 tsp red pepper flakes (adjust to your heat preference)
For the Tzatziki (Makes about 1.5 cups):
1 cup full-fat Greek yogurt (low-fat just doesn’t work here)
½ English cucumber (peeled, seeded, and grated)
2 cloves garlic (minced super fine)
½ cup fresh dill (packed – I often add extra)
Juice of 1 lemon (fresh squeezed makes all the difference)
½ tsp salt (plus more to taste)
My Step-by-Step Process (With All My Learned Tricks)
1. Preparing the Meatball Mixture
I’ve learned a few key tricks over the years:
Chop all herbs finely – I pulse them briefly in my food processor to save time
Soak the diced onion – This removes some sharpness while keeping flavor
Mix gently with clean hands – Overworking makes tough meatballs (learned this the hard way!)
2. Forming and Baking the Meatballs
Here’s my foolproof method:
Use a #40 cookie scoop (about 1.5 tbsp) for perfect portions every time
Roll lightly between palms – Don’t compact them too much
Space evenly on oiled pan – They need room to brown properly
Bake at 425°F for 18 mins – My oven’s sweet spot for perfect doneness
3. Making the Tzatziki Sauce
After many trials, this is my perfected method:
Strain the grated cucumber – I squeeze it in a clean towel to remove excess water
Let flavors meld – The sauce tastes better after 30 mins in the fridge
Adjust seasoning last – I always add an extra pinch of salt before serving
How I Love to Serve These Greek Meatballs
Over the years, I’ve discovered so many delicious ways to enjoy this dish:
As an Appetizer
For parties, I:
Skewer them with cute toothpicks
Serve with tzatziki in a pretty bowl
Add lemon wedges for squeezing
In a Hearty Salad
My go-to lunch combo:
Base of crisp romaine
Sliced cucumbers and tomatoes
Kalamata olives and feta
Warm meatballs on top
Generous drizzle of tzatziki
As a Pita Sandwich
When I’m craving street food vibes:
Warm pita bread
Sliced tomatoes and red onion
3-4 meatballs
Extra tzatziki (always extra!)
Sometimes I add a sprinkle of paprika
For a complete meal, I often pair them with my Quinoa Stuffed Bell Peppers or a side of Creamy Cajun Alfredo Pasta.
All My Best Tips After Years of Making These
Through countless batches, I’ve learned:
Meat temperature matters – Cold meat is easier to work with
Don’t skip resting – Letting the mixed meat sit for 10 mins helps flavors blend
Fresh herbs are worth it – Dried just don’t give the same vibrant flavor
Tzatziki thickens – It gets better after a few hours in the fridge
Creative Variations I’ve Tried
When I want to mix things up:
Lamb version – For special occasions, I use all ground lamb
Turkey alternative – My Greek Turkey Meatballs are a lighter option
Vegetarian pairing – Great with my Tofu Buddha Bowl
How I Store and Reheat Leftovers
In my house, we:
Store meatballs and sauce separately
Keep for up to 4 days in airtight containers
Reheat meatballs in a 350°F oven for best texture
Sometimes eat them cold straight from the fridge (no shame!)
More of My Favorite Greek-Inspired Recipes
If you love these flavors, try:
Greek Yogurt Chicken – So tender and flavorful
High-Protein Pasta Bake – Comfort food made healthy
Creamy Bacon Pasta – Because sometimes you need indulgence
Final Thoughts From My Kitchen to Yours
These Greek Meatballs with Tzatziki Sauce have become more than just a recipe to me – they’re my go-to for everything from busy weeknights to casual entertaining. The combination of juicy, herb-packed meatballs with that cool, garlicky sauce never fails to impress.
Made my recipe? I’d love to hear how it turned out! Leave a comment below or tag me. And if you want more of my tested-and-perfected recipes, sign up for my newsletter – I share exclusive tips and weekly meal ideas!
Greek Meatballs with Tzatziki Sauce
Ingredients
(For Meatballs)
- 1 lb ground beef 85/15
- 1 lb ground pork
- ¼ cup finely diced red onion
- 4 cloves garlic minced
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- 1 tbsp fresh mint chopped
- 2 tsp salt
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp red pepper flakes
- ¼ tsp black pepper
- 1 tbsp olive oil
(For Tzatziki Sauce)
- 1 cup full-fat Greek yogurt
- ½ cup diced seedless cucumber
- 2 cloves garlic
- ½ cup fresh dill
- Juice of 1 lemon
- ½ tsp salt
Instructions
- Preheat oven to 425°F (220°C).
- In large bowl, combine all meatball ingredients except olive oil. Mix gently with hands.
- Form into 1.5-inch meatballs (about 24 total) using a cookie scoop.
- Place on oiled baking sheet and bake 15-20 minutes until internal temperature reaches 165°F (74°C).
- For tzatziki: Pulse cucumber, garlic and dill in food processor. Mix with yogurt, lemon juice and salt.
- Serve meatballs warm with tzatziki sauce.
Notes
- For best texture, don't overmix the meatball mixture
- Tzatziki tastes best after chilling 30+ minutes
- Leftovers keep 3-4 days in fridge
- Great for meal prep - reheat meatballs in oven
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