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These tender Greek meatballs save busy evenings at my place and bring big Mediterranean taste with hardly any effort. Fresh herbs and cozy spices turn regular ground meat into something truly unforgettable. The homemade tzatziki is the ideal way to cool things down and ties everything together.
The first time I made these for my family last summer, folks snatched them off the platter way quicker than anything else on the table. Now they're a regular favorite because even my picky nephew goes for seconds, and my foodie friends are hooked, too.
Mouthwatering Ingredients
- Ground pork: Brings that soft texture and a touch of sweetness that’s perfect with the beef
- Ground beef: Go for 85/15 for juicy, flavor-packed meatballs
- Red onion: Chopped up, this gives a gentle sweetness and a pop of color
- Fresh herbs: Mix in mint, dill, and parsley for the big Greek flavor vibe
- Garlic cloves: Mince them fresh—you really can’t skip this step
- Lemon juice: Splash some in the sauce for bright, lively flavor
- Seedless cucumber: Grate it to give tzatziki that cool crunch and none of the extra water
- Greek yogurt: Use full-fat for a rich, creamy sauce that stands up to everything else
Simple Step-by-Step Directions
- Serve It Up:
- Once they've cooled off a tiny bit, put the meatballs on plates with the chilled tzatziki. That quick rest keeps the juices inside for extra flavor in every bite.
- Mix Up The Sauce:
- As meatballs bake, toss cucumber, dill, and garlic in a food processor. Pulse until chopped (not mushy), then mix it into Greek yogurt. Add lemon juice and some salt. Let it sit in the fridge for deeper flavor.
- Bake 'Em:
- Move that sheet pan into the hot oven for 15-20 minutes. Inside should hit 165°F and outsides should look golden. Baking keeps your kitchen neater than frying, promise.
- Shape Your Meatballs:
- Grab a cookie scoop and divvy up the mix for even meatballs. Roll them in your hands till they're nice and round. Place them on your oiled pan leaving space so they bake up nicely.
- Make The Meatball Mix:
- Drop your beef and pork into a big bowl. Add herbs, onion, garlic, all the spices, plus salt and pepper. Use your hands—gently—to mix until it's just together. Don’t overmix or they get tough.
- Get The Oven Ready:
- Crank the oven up to 425°F. This gets you crispy outsides but keeps the middle juicy. Swirl olive oil on your sheet pan for non-stick magic and bonus flavor.
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The homemade mint truly steals the show for me. Just a handful perks up everything with that signature Mediterranean punch. It’s my not-so-secret trick when friends rave and ask how I did it—I just nod and say, 'It’s always the mint!'
Awesome Meal Pairings
These Greek meatballs go awesome with fresh Greek salad tossed in lemon and olive oil. The crisp salad cuts through the rich meatballs perfectly. Want something hearty? Scoop them up with warm pita or pile them next to herby lemon rice for the full experience.
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How To Store & Reheat
Let any leftovers cool and then seal them in a container in your fridge—they’ll keep for four days no problem. Flavor actually gets deeper as they sit, so leftovers rule. Need to freeze? Set the meatballs on a sheet pan in the freezer to harden up, then toss in freezer bags and they're good for three months. Tzatziki lives happily in the fridge for three days. Stir before serving if it separates.
Easy Prep In Advance
Whip up the meatball mix up to a day ahead and stash it in the fridge until you're ready to shape and bake. Rolled meatballs hang out fine covered on a tray for hours in the fridge before baking. The tzatziki tastes even better after chilling for a few hours—flavors meld together beautifully.
Tasty Swaps
Run out of beef or pork? Try ground turkey or chicken. To keep everything juicy, stir in a splash (about two tablespoons) of olive oil. Only have dry herbs? That’s fine, just use a third as much as you would for fresh. Dairy-free is simple—swap in any plant-based yogurt, though coconut-based ones lean a little sweeter than usual.
Frequently Asked Questions
- → How do I dish up Greek meatballs?
Set them out as finger food with some tzatziki for dipping, or make it a meal by tossing with salad greens or stuffing them in some warm pita.
- → Can these meatballs be made gluten free?
Absolutely, use your favorite gluten-free breadcrumbs instead of the regular ones and you’re good to go.
- → What meat swaps work instead of beef?
You can switch beef out for ground lamb, chicken, or turkey. All work great and soak up those flavors.
- → How do I keep leftovers fresh?
Pop leftover meatballs in a closed container and stash in the fridge for up to three days. Heat them up in your oven or microwave before you dig in again.
- → Is it okay to prep tzatziki early?
For sure! Whip up the tzatziki a day or two ahead, then keep it cold in your fridge until you’re ready to use it.