These Greek meatballs are packed with flavor from herbs, spices, and a touch of feta cheese. They’re juicy, delicious, and perfect for dipping in tzatziki sauce!
Honestly, they’re like little flavor bombs. I love making extra so I can snack on them later—because let’s be real, who can resist a meatball? 😄
Key Ingredients & Substitutions
Ground Meat: You can use ground beef or lamb, or even a mix of both for richer flavor. If you prefer, turkey or chicken is a great leaner option for healthy meatballs.
Bread Crumbs: Traditional breadcrumbs work best to bind the meatballs. If you’re gluten-free, try using almond flour or gluten-free breadcrumbs as a substitute.
Feta Cheese: Feta adds a nice tanginess. If you’re not a fan or can’t find it, you can use goat cheese or any crumbly cheese in a pinch.
Fresh Herbs: Dill and parsley are classic additions. If you don’t have fresh herbs, dried ones can be used, but fresh gives more vibrant flavor!
How Do You Keep Meatballs from Falling Apart?
Meatballs can be tricky to handle, but a few techniques can keep them together. First, don’t overmix the meat mixture; combine it just until everything is mixed. Adding breadcrumbs helps absorb moisture and bind the ingredients.
- Make sure your egg is at room temperature; it helps bind better.
- Chill the formed meatballs in the fridge for about 20 minutes before cooking. This helps firm them up.
- Use a non-stick skillet or a well-oiled pan to prevent sticking and ensure even browning.
How Do I Make the Perfect Tzatziki Sauce?
Tzatziki is key for dipping or drizzling on meatballs. Start by salting the grated cucumber to draw out excess water, then squeeze it dry. This keeps your tzatziki from being too watery.
- Mix together the yogurt, cucumber, garlic, dill, lemon juice, and olive oil until smooth. Taste and adjust salt as needed.
- Let it chill in the fridge for at least 30 minutes. This allows the flavors to meld and taste even better.
With these tips and tricks, you’ll be set to enjoy delicious Greek meatballs that everyone will love!
Greek Meatballs with Tzatziki and Fresh Vegetable Salad
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef or lamb (or a mix)
- 1/4 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 1 small onion, finely grated or minced
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1 egg
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, finely grated and drained
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped (plus more for garnish)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
For the Salad and Serving:
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- Lemon wedges
- Pita bread, toasted or grilled
- Additional fresh dill for garnish
- Olive oil and black pepper for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, and cooking the meatballs will take about 10-12 minutes. If you choose to bake them instead, add about 20-25 minutes. Overall, you can have a delicious meal ready in approximately 30-40 minutes!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground meat, breadcrumbs, crumbled feta cheese, grated onion, minced garlic, chopped dill, parsley, oregano, cumin, salt, pepper, and egg. Use your hands to blend everything, but be careful not to overmix!
2. Shape the Meatballs:
Using your hands, shape the mixture into meatballs about the size of a golf ball. Place them on a plate or a tray as you go.
3. Cook the Meatballs:
Heat a large skillet over medium heat and pour in a drizzle of olive oil. Add the meatballs to the skillet, making sure not to overcrowd them. Cook the meatballs for about 10-12 minutes, turning them occasionally until they are browned on all sides and fully cooked through. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, making sure to turn them halfway through.
4. Make the Tzatziki Sauce:
While the meatballs are cooking, whip up the tzatziki sauce. In a bowl, combine Greek yogurt, grated cucumber (drained), minced garlic, chopped dill, lemon juice, olive oil, and a sprinkle of salt and pepper. Stir until well mixed and refrigerate until it’s ready to serve.
5. Serve It Up:
Once the meatballs are cooked, arrange them beautifully in a serving bowl. Add cherry tomatoes, cucumber slices, and red onion around the meatballs for freshness.
6. Add the Tzatziki:
Spoon the creamy tzatziki sauce generously over the meatballs and veggies. Don’t forget to sprinkle more fresh dill on top for that lovely pop of color!
7. Final Touches:
Garnish with lemon wedges and serve with warm pita bread on the side. Drizzle olive oil and a sprinkle of black pepper over the entire dish for extra flavor.
Enjoy your authentic and flavorful Greek meatballs served with fresh tzatziki and crisp vegetables as a delightful meal or appetizer! 😊
Can I Use Different Types of Meat?
Absolutely! While ground beef and lamb are traditional, you can substitute with ground turkey or chicken for a lighter option. Just adjust cooking times slightly as lean meats might cook faster.
How Do I Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of water or broth if they seem dry.
Can I Make Tzatziki Without Cucumbers?
Yes! If you’re not a fan of cucumbers, you can replace them with finely diced bell peppers or even leave them out entirely. Just adjust the seasoning to your preference!
Can This Recipe Be Made Ahead of Time?
Definitely! You can prepare the meatballs in advance and refrigerate them before cooking. They can also be frozen for up to 3 months; just cook them directly from frozen, adding a few extra minutes to the cooking time.
