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.

Course Appetizer, Main Course

Cuisine American, Greek

Diet Gluten Free

Keyword cucumber yogurt dip, Greek food, meatball appetizer, meatballs, tzatziki

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 230kcal

Author Robin Miller

Equipment

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

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.

Nutrition