Meatballs With Tzatziki

Imagine sinking your teeth into perfectly seasoned, juicy meatballs with tzatziki sauce cascading down the sides, creating a harmonious blend of warm, aromatic meat and cool, tangy yogurt. This Mediterranean-inspired dish brings together the comforting heartiness of tender meatballs with the refreshing zip of cucumber-flecked tzatziki sauce. Whether you’re hosting a dinner party or preparing a family meal, these meatballs with tzatziki deliver both impressive flavor and simple preparation. You’ll learn how to achieve the perfect texture, balance of spices, and create a tzatziki sauce that will have everyone asking for your secret recipe.

Why You’ll Love This Recipe

These meatballs with tzatziki aren’t just delicious—they’re an experience that engages all your senses. The meatballs develop a gorgeous golden-brown crust while remaining incredibly tender inside, creating that irresistible textural contrast that makes them impossible to stop eating. The cooling tzatziki provides the perfect counterpoint to the warm, savory meatballs with its creamy consistency and bright flavors.

What makes this recipe truly special is its versatility. Serve these Greek-inspired meatballs as an appetizer, stuff them into pita bread for a satisfying sandwich, or present them alongside a fresh salad for a complete meal. They’re impressive enough for guests yet simple enough for weeknight cooking.

The combination of aromatic herbs and spices infuses the meat with classic Mediterranean flavors that transport you straight to a seaside taverna. Better yet, most ingredients are pantry staples, making this an accessible dish you can whip up without a special shopping trip. The tzatziki yogurt sauce comes together in minutes while the meatballs bake, making efficient use of your preparation time.

Ingredients

For the Meatballs:

• 1 pound (450g) ground lamb (or substitute with beef or a mixture)
• 1/2 cup (75g) finely crumbled feta cheese
• 1/4 cup (40g) finely diced red onion
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons (8g) fresh mint, finely chopped
• 2 tablespoons (8g) fresh parsley, finely chopped
• 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (3g) ground coriander
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1g) freshly ground black pepper
• 1 large egg, lightly beaten
• 1/4 cup (30g) breadcrumbs

For the Tzatziki Sauce:

• 2 cups (500g) Greek yogurt
• 1 medium cucumber, grated and drained (about 1 cup)
• 2 cloves garlic, finely minced
• 2 tablespoons (30ml) extra virgin olive oil
• 1 tablespoon (15ml) fresh lemon juice
• 2 tablespoons (8g) fresh dill, chopped
• 1/2 teaspoon (3g) salt

The lamb provides a traditional flavor for these Greek meatballs (keftedes), but beef works beautifully if you prefer. Using full-fat Greek yogurt ensures your tzatziki has that authentic creamy texture that perfectly complements the hearty meatballs.

Pro Tips

Master the Moisture Balance: The secret to perfectly tender lamb meatballs is controlling moisture. Don’t overwork the meat mixture—gently combine ingredients just until incorporated to avoid dense, tough results. If the mixture feels too wet, add a tablespoon of breadcrumbs; if too dry, a splash of olive oil will help. Let the mixed ingredients rest for 15 minutes before shaping to allow flavors to meld and proteins to relax.

Perfect Your Tzatziki Texture: The difference between good and great tzatziki lies in moisture control. After grating your cucumber, place it in a clean kitchen towel and squeeze thoroughly to remove excess water. This prevents your sauce from becoming watery as it sits. For the creamiest texture, use only the thickest Greek yogurt you can find (at least 5% fat), and stir in the olive oil last, incorporating it slowly for a silky finish.

Achieve Even Cooking: Use a cookie scoop or measuring spoon (about 2 tablespoons) to portion meatballs uniformly—this ensures they cook at the same rate. For the best texture contrast, sear the meatballs in a hot pan before finishing them in the oven. This two-step cooking method creates a caramelized exterior while maintaining a juicy interior, elevating your meatballs with tzatziki from good to restaurant-quality.

Instructions

Step 1: Prepare the Tzatziki
Start by making the tzatziki sauce first so the flavors have time to develop. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much moisture as possible—this is crucial for preventing watery tzatziki. In a medium bowl, combine the drained cucumber with Greek yogurt, minced garlic, olive oil, lemon juice, chopped dill, and salt. Stir thoroughly, then cover and refrigerate while you prepare the meatballs.

Step 2: Mix the Meatball Ingredients
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, gently combine the ground lamb, crumbled feta, diced red onion, minced garlic, chopped mint and parsley, dried oregano, cumin, coriander, salt, and pepper. Add the beaten egg and breadcrumbs, then mix gently with your hands until just combined—overmixing will make your meatballs with tzatziki tough rather than tender.

Step 3: Form and Cook the Meatballs
With slightly dampened hands (to prevent sticking), form the mixture into golf ball-sized meatballs, about 2 tablespoons each. You should get approximately 18-20 meatballs. Place them on your prepared baking sheet, spacing them about an inch apart. Bake in the preheated oven for 18-20 minutes, or until the meatballs reach an internal temperature of 160°F (71°C) and are nicely browned on the outside.

Step 4: Rest and Serve
Allow the meatballs to rest for 5 minutes after removing from the oven—this helps them retain their juices and improves texture. Arrange your meatballs with tzatziki on a serving platter, generously drizzle or dollop the chilled tzatziki sauce over the top or serve it alongside for dipping. Garnish with additional fresh herbs, lemon wedges, and a light sprinkle of sumac or paprika for color and flavor.

Variations

Mediterranean Beef Meatballs with Tzatziki: If lamb isn’t your preference, substitute ground beef for an equally delicious alternative. The rich flavor of beef pairs wonderfully with the same Mediterranean spice blend. You might consider adding a tablespoon of tomato paste to the mixture to enhance the savory umami notes that complement beef particularly well. This variation makes these Greek meatballs more accessible for those who find lamb too gamey.

Vegetarian Chickpea Balls with Tzatziki: Transform this recipe into a vegetarian delight by replacing the meat with a mixture of mashed chickpeas, cooked quinoa, and grated zucchini. Maintain the same herbs and spices, adding an extra egg and more breadcrumbs to help bind the mixture. Bake as directed but for slightly less time. The result is a protein-rich vegetarian alternative that pairs just as beautifully with the cooling tzatziki sauce.

Spicy Lamb Meatballs with Tzatziki: For heat lovers, incorporate 1-2 finely chopped jalapeños or 1 teaspoon of red pepper flakes into your meatball mixture. The cool tzatziki becomes even more essential with this variation, creating a delightful temperature and flavor contrast as the creamy yogurt sauce tempers the heat of the spicy meatballs with tzatziki.

Storage and Serving

These meatballs with tzatziki store beautifully, making them perfect for meal prep. Refrigerate cooked meatballs in an airtight container for up to 3 days. When reheating, cover loosely with foil and warm in a 350°F (175°C) oven for about 10 minutes to maintain moisture. The tzatziki sauce should be stored separately and will keep for up to 4 days—just give it a good stir before serving as some separation might occur.

For a traditional Greek-inspired meal, serve these meatballs nestled in warm pita bread with tzatziki, sliced tomatoes, red onions, and a sprinkle of fresh herbs. The handheld format makes this perfect for casual gatherings.

Create an impressive Mediterranean mezze platter by arranging the meatballs with tzatziki alongside hummus, olives, stuffed grape leaves, feta cheese, and warm flatbread. This serving style encourages sharing and conversation.

For a lighter option, serve these meatballs over a bed of lemon-dressed Greek salad with cucumbers, tomatoes, red onions, and kalamata olives, with tzatziki drizzled on top. The fresh vegetables provide a crisp contrast to the warm meatballs.

FAQs

Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture up to 24 hours in advance and keep it covered in the refrigerator. You can also form the meatballs and freeze them uncooked on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking.

Why is my tzatziki watery?
The most common cause is not removing enough moisture from the cucumber. Make sure to thoroughly squeeze the grated cucumber in a clean kitchen towel until no more liquid comes out. Additionally, using low-fat yogurt can result in a thinner sauce—full-fat Greek yogurt works best.

Can I cook these meatballs on the stovetop instead of baking?
Yes, you can pan-fry the meatballs in olive oil over medium heat for about 8-10 minutes, turning occasionally until browned on all sides and cooked through. This method gives excellent browning but requires more hands-on attention.

What can I substitute for breadcrumbs to make this gluten-free?
Almond flour or gluten-free oats pulsed into a fine texture make excellent gluten-free alternatives to traditional breadcrumbs in these meatballs with tzatziki.

How can I tell when the meatballs are properly cooked?
The safest method is using a meat thermometer—the internal temperature should reach 160°F (71°C). Visually, they should be browned on the outside with no pink remaining inside when cut open.

Conclusion

These Meatballs With Tzatziki are comfort food at its finest — a perfect marriage of savory, herbaceous meat and cooling, garlicky yogurt sauce that creates a symphony of flavors in every bite. It’s the kind of dish that bridges casual weeknight dinners and special occasions with equal ease, promising satisfied smiles around your table no matter when you serve it. The contrast between the warm, tender meatballs and the cool, refreshing tzatziki creates a sensory experience that makes this Mediterranean classic truly unforgettable.

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