Greek Meatballs with Tzatziki Sauce Recipe

If you’re craving something bursting with Mediterranean flavors, you absolutely have to try this Greek Meatballs with Tzatziki Sauce Recipe. I love this recipe because it’s juicy, herbaceous, and so satisfying—all wrapped up with the cool, creamy tang of homemade tzatziki. Whether it’s a weeknight dinner or a weekend gathering, this dish always feels special without being complicated. Stick with me, and I’ll walk you through every step to get these meatballs perfectly tender and that sauce just right.

this Recipe

Ingredients You’ll Need

The magic of this Greek Meatballs with Tzatziki Sauce Recipe lies in the ingredients—the fresh herbs and spices really bring the classic Mediterranean vibe to life. I like to use fresh parsley, dill, and mint because they give that unmistakable burst of flavor you just can’t get from dried. For the tzatziki, whole Greek yogurt is my go-to for its creamy richness.

• Ground beef and ground pork: A mix keeps the meatballs moist and flavorful—avoid lean-only meat to prevent dryness.
• Fresh herbs (parsley, dill, mint): Use fresh for the best aroma and taste; dried won’t have the same bright impact.
• Red onion: Adds a mild punch; finely dice to avoid overpowering the bite.
• Garlic: Essential for both meatballs and tzatziki, providing that signature savory depth.
• Olive oil: Keeps the meatballs luscious and helps with baking on the sheet pan.
• Spices (cumin, oregano, red pepper flakes): These add earthiness and a little kick—don’t skip them!
• Cucumber: Seedless is best to keep tzatziki smooth and avoid excess wateriness.
• Greek yogurt: Full-fat for a creamy, rich tzatziki that’s anything but boring.
• Lemon: Fresh juice brightens the tzatziki and balances the meat’s richness.

Variations

I love experimenting with this Greek Meatballs with Tzatziki Sauce Recipe and finding small tweaks that make it feel fresh. You can easily tailor it to dietary needs or seasonal produce without losing the essence of the dish.

• Make it lighter: I sometimes swap out half the beef for ground turkey, which makes the meatballs leaner and still juicy when cooked right.
• Spice level: If you like it milder, reduce the red pepper flakes or skip them entirely—my kids prefer it like that!
• Herb substitutes: Not a fan of mint? Fresh basil or oregano will still lend that Mediterranean flair.
• Cooking method: I occasionally pan-fry the meatballs for a crispy edge before finishing them in the oven for a different texture.

How to Make Greek Meatballs with Tzatziki Sauce Recipe

Step 1: Mix all the flavorful ingredients

Start by preheating your oven to 425°F—it’s important for getting a nice sear and juicy interior. In a large bowl, add your ground beef and pork along with fresh parsley, dill, and mint, finely chopped red onion, garlic, and all the spices. I like to use my hands here because mixing gently but thoroughly ensures the herbs and spices are evenly distributed without overworking the meat, which can make the meatballs dense or tough.

Step 2: Shape your meatballs with care

Use a cookie scoop or spoon to portion the meat mixture evenly, then roll each into tight, smooth balls between your palms. You’ll find that consistent sizing helps them cook uniformly—that’s one of those little tricks I learned after a few batches where some were overcooked while others were still pink! Arrange them on a sheet pan that’s lightly drizzled with olive oil so they don’t stick and get a nice crust as they bake.

Step 3: Bake to juicy perfection

Pop the meatballs into your oven for 15-20 minutes until the internal temperature hits 165°F. It’s tempting to peek early, but I recommend resisting to keep the oven heat steady. The high temperature helps brown them nicely while sealing in juices—try not to overbake, or they’ll dry out. My family always tells me these are the juiciest they’ve eaten, and I credit cooking at this temp.

Step 4: Whip up the coolest tzatziki sauce

While the meatballs bake, it’s time to make tzatziki. Throw diced cucumber, fresh dill, and garlic into your food processor and pulse until chunky but well combined. Stir this into creamy Greek yogurt, then add lemon juice and salt to taste. I like to chill the sauce until the meatballs are ready—it lets the flavors meld together beautifully. Bonus: this sauce keeps well in the fridge for a day or two if you want to prep ahead.

Step 5: Plate and enjoy

Once baked, let the meatballs cool just a bit—they’ll be hot! Serve alongside a generous dollop of tzatziki sauce. You’ll find that the cool yogurt offsets the warm, herb-filled meatballs perfectly. This is one of those meals that’s just as great fresh as it is the next day.

How to Serve Greek Meatballs with Tzatziki Sauce Recipe

Garnishes

I like to sprinkle my finished meatballs with a little extra fresh dill or parsley for that pop of green color and fresh aroma. A few thin lemon wedges on the side are perfect for those who love an extra citrus zing. Sometimes, crumbled feta cheese makes a decadent finishing touch that guests go crazy for.

Side Dishes

This recipe screams for simple, fresh sides. I usually pair it with warm pita bread, a crisp Greek salad loaded with tomatoes and olives, and maybe some roasted lemon potatoes for a fuller meal. These sides soak up the tzatziki so well, and the variety keeps everyone happy around the table.

Creative Ways to Present

For a party, I love serving these meatballs on skewers with dollops of tzatziki between each one—makes for a colorful, handheld appetizer. Another favorite is stuffing them inside pita pockets with fresh veggies and sauce for a quick gyro-style sandwich that everyone requests. Presentation is all about keeping it casual but delicious!

Make Ahead and Storage

Storing Leftovers

Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. I find it best to keep the tzatziki separate until you’re ready to serve so it stays fresh and creamy without getting watery.

Freezing

If you want to meal prep, freezing works great for this recipe. I flash freeze the shaped meatballs on a baking sheet first, then transfer them to a freezer bag. Frozen meatballs can be baked directly from the freezer, just add a few extra minutes to cook time.

Reheating

To reheat leftovers, I pop the meatballs in the oven at 350°F for about 10-12 minutes, which warms them evenly without drying out. Alternatively, a quick microwave zap works if you’re in a hurry, just be careful not to overcook. Always bring tzatziki to cool room temp before serving again.

FAQs

Final Thoughts

This Greek Meatballs with Tzatziki Sauce Recipe is one of those dishes that quickly became a staple in my kitchen because it combines simplicity with just the right amount of flair. It’s approachable, forgiving, and endlessly delicious—perfect for sharing with family or impressing friends without stress. Once you try it, you’ll find yourself reaching for this recipe over and over. So grab those fresh herbs, fire up your oven, and get ready for a flavor adventure that’s downright addictive. Trust me, your taste buds will thank you!

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