Mediterranean Meatballs with Tzatziki
These amazing meatballs are scented with cumin and studded with onion, garlic, parsley, and mint. They’re moist and savory, and partner perfectly with tzatziki – a creamy, lemony, cucumber and dill-spiked, yogurt dip.
This recipe couldn’t be easier because the oven does all the work. Plus, the meatballs cook perfectly, all sides are caramelized, excess fats drip away, and cleanup is a breeze.
You can serve these amazing meatballs for dinner, or add them to the menu for your next party! Place some wooden picks on the side and you have a winning appetizer!
Prep ahead tip: The meatballs and can be shaped in advance and refrigerated for up to 3 days before roasting. The tzatziki can be prepared up to 24 hours in advance. Refrigerate until ready to serve.
Mediterranean Meatballs with Tzatziki
Ingredients
For the Meatballs
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
For the Tzatziki Dip
- 1 cup Greek yogurt
- 1/2 cup diced seedless cucumber
- 3 tablespoons chopped fresh dill
- 2 cloves garlic, minced or grated
- Juice of one lemon
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- To make the meatballs, in a large bowl, combine the beef, onion, garlic, parsley, mint, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix well and shape the mixture into 20 to 24 meatballs. Transfer the meatballs to the prepared pan and roast for 20 to 25 minutes, until browned and cooked through.
- Meanwhile, to make the tzatziki, combine all ingredients in a medium bowl and mix well. Season to taste with salt and black pepper.
- Serve the meatballs with the tzatziki on the side.