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Mediterranean Meatballs with Tzatziki

  • Serves: 8
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Calories: 264
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Ingredients

  • 2 lbs ground beef
  • 1 onion, grated
  • 6 garlic cloves, minced
  • 1 tsp ground pepper
  • 2 tsp salt
  • 2 tsp cumin
  • 2 tsp oregano, dried
  • 1 tsp cinnamon
  • ½ cup flat leaf parsley, minced
  • 2 eggs
  • 1/2 cup panko or gluten free bread crumbs

Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1 small cucumber, grated
  • 1 tbsp dried dill
  • 2 tsp za'atar (optional)
  • 1-2 cloves garlic, minced
  • 1 lemon, juiced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Method

* This recipe makes 30 (golf ball) sized meatballs.

  1. Heat oven to 400° F. Place onion in a food processor or grate by hand.
  2. In a stand mixer or using your hands, mix the ground beef, onion, garlic, pepper, salt, cumin, oregano, cinnamon, eggs, panko and parsley until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 30 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to 2 lightly oiled parchment-lined rimmed baking sheets.
  3. Bake in the oven for 20-25 minutes, rotating the pans half way through.
  4. Meanwhile, make the tzatziki sauce. Mix all ingredients in a small bowl. Cover and place in the fridge for a 1 hour to allow flavors to meld.

To Freeze:

Allow meatballs to cool completely before freezing. Lay meatballs in a single layer in a freezer bag and seal, removing as much air as possible. Freeze for up to 3 months. When ready to use, preheat oven to 400°F. Arrange on a parchment lined baking sheet and bake for 15 minutes.