Description
Meatballs With Tzatziki: Juicy beef meatballs served with creamy tzatziki sauce, a Mediterranean twist on a classic comfort food.
Ingredients
Scale
- 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
- 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
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 tough rather than tender.
- Step 3: Form and Cook the Meatballs With slightly dampened hands, form the mixture into golf ball-sized meatballs, about 2 tablespoons each. 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.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 5 meatballs
- Calories: 380 calories per serving
- Sugar: 5 grams
- Sodium: 780 mg
- Fat: 24 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 120 mg
Keywords: Meatballs With Tzatziki