Ingredients
For the Greek Meatballs:
- 1 lb. ground beef
- ¼ cup panko breadcrumbs
- ¼ cup red onion, chopped
- ¼ cup feta cheese, crumbled
- 3 garlic cloves, minced
- 1 egg
- 2 tsp dried oregano
- 1 tsp dried dill
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 2 Persian cucumbers, grated
- 1 Tbsp fresh dill (or 1 tsp dried dill)
- 2 garlic cloves, minced
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- ½ tsp salt
- Cracked black pepper, to taste
Instructions
Step 1: Prepare the Tzatziki Sauce
- Grate the cucumbers and gently squeeze them to remove excess moisture. This will help keep the sauce from becoming watery.
- In a bowl, combine Greek yogurt, grated cucumbers, fresh or dried dill, minced garlic, lemon juice, olive oil, salt, and a few cracks of black pepper.
- Stir everything until well blended. Cover and refrigerate for at least 15–20 minutes to let the flavors meld together.
Step 2: Make the Meatballs
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, panko breadcrumbs, chopped red onion, crumbled feta, minced garlic, egg, dried oregano, dried dill, cumin, salt, and black pepper.
- Mix until all ingredients are evenly incorporated, being careful not to over-mix (this keeps the meatballs tender).
- Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Step 3: Bake the Meatballs
- Bake the meatballs in the preheated oven for 18–20 minutes, or until they are browned and cooked through.
Step 4: Serve
- Serve the meatballs warm with a generous side of tzatziki sauce. Garnish with extra fresh dill or parsley if desired.
Tips
- Serving Suggestion: These meatballs are delicious served with a Greek salad, pita bread, or over a bed of cauliflower rice for a low-carb option.
- Storage: Leftover meatballs and tzatziki sauce can be stored in the refrigerator for up to 3 days.
Enjoy your Greek-inspired meal!
