1 hour | 6 servings
Greek meatballs, or “keftedes”, are a delightful and easy dish that brings vibrant Mediterranean flavors to your table. Made from a simple blend of ground meat, herbs, and spices, they are not only quick to prepare but also versatile enough to serve as an appetizer, main course, or part of a mezze platter! Their juicy texture and aromatic taste, often enhanced by ingredients like garlic, onion, and mint, make them a crowd-pleaser for any occasion. They can be easily paired with yogurt-based sauces, like our tzatziki recipe, fresh salads, or pita bread!
What you need for your Greek Meatballs with Tzatziki:
Ground Lamb: The ground lamb is the traditional choice for this dish, but you can also use ground beef or turkey as an alternative.
Spices: Greek meatballs are packed with delicious spices including oregano, mint or spearmint, dill, red pepper flakes, and more. They all bring vibrant Mediterranean flavors to the meatballs.
Feta: Topping these Greek meatballs with tzatziki is fantastic, but even more so with feta cheese! I used a locally made feta, and it added the perfect amount of creamy, salty taste!
Step 1: MAKE THOSE GREEK MEATBALLS
Preheat oven to 350°F (175°C)
1. In a large mixing bowl, bring together your ground lamb, minced garlic, oregano, finely chopped mint, red pepper flakes, chopped dill, red onion, bread crumbs, egg, pepper, and kosher salt. Mix together until all the ground lamb and ingredients are completely combined.
2. Once completely mixed, take about a golf ball-sized portion of your mixture and start to form round balls. These balls should take about 30 seconds to completely come together and form a structured round ball.
3. Lightly roll each lamb ball in flour to coat them, then place them aside.
4. In a sauté pan, heat olive oil over high heat. Place each ball into the hot oil, browning them on each side for about 5 minutes. Use tongs to carefully flip the meatballs, as the oil will splatter.
5. Once all your meatballs are browned, remove them from the pan and place them on a baking sheet. Transfer the meatballs to the oven and bake for 15-20 minutes, or until fully cooked through (internal temperature should reach 160°F).
I like to brown the meatballs in a pan before placing them in the oven because it creates a nice crust around the meatballs. If you prefer to bake them without browning, you can skip the pan-searing and bake them directly for 30-40 minutes.
Step 2: TZATZIKI WITH THOSE GREEK MEATBALLS
1. In a small mixing bowl, combine 1 cup of Greek yogurt, finely chopped red onion (about 1-2 tablespoons), grated cucumber (about 4 tablespoons, squeezed to remove excess moisture), chopped dill, kosher salt, pepper, lemon juice, and honey. Mix until all ingredients are well incorporated.
2. Cover the bowl with plastic wrap and refrigerate until the meatballs are done.
Step 3: REMOVE AND PLATE
1. Once the meatballs are fully baked, remove them from the oven and set them aside.
2. I like to serve my mezze plates with rice, arugula, spinach, feta, and chopped tomatoes. You can also add olives, cucumber, red onions, green pepper, or roasted red peppers for variety. Enjoy!
Ingredients:
Meatballs
1 lb of ground lamb
½ tablespoon of red pepper flakes (adjust based on your spice preference)
½ tablespoon of oregano
1 teaspoon of kosher salt
1 teaspoon of pepper
1 tablespoon of chopped dill
1 teaspoon of chopped mint
1 minced garlic clove
½ of a red onion, chopped
1 egg
1 cup of bread crumbs
½ cup of flour (for rolling)
Tzatziki
1 cup of Greek yogurt
1 teaspoon of chopped dill
½ teaspoon of kosher salt
½ teaspoon of pepper
1-2 tablespoons of finely chopped red onion
4 tablespoons of cucumber, grated and excess moisture squeezed out
½ teaspoon of lemon juice
½ teaspoon of honey
Additional Recommendations:
Alternative Meat: If you prefer a different meat, you can substitute ground beef or turkey for the lamb. Both will work well and still provide a delicious flavor.
Adjusting Spice Level: You can modify the amount of red pepper flakes to suit your spice tolerance. For a milder version, try using only ¼ teaspoon.
Tzatziki Consistency: Be sure to squeeze out any excess moisture from the grated cucumber before mixing it with the yogurt. This will help prevent the tzatziki from becoming watery.
Serving Suggestions: For a fuller meal, you can serve the meatballs with pita bread, lemon wedges, or a side of roasted vegetables. Adding a few olives or a drizzle of olive oil can also enhance the flavors.
