by Danae · Published: Feb 20, 2023
Greek Meatballs with Tzatziki Sauce are a delicious dinner or appetizer! Loaded with flavorful spices, lemon zest and feta cheese. They’re sure to please anyone who loves Greek food!
If you love these Greek meatballs, then you have to try my popular Greek meatballs and orzo skillet recipe!
This post has been updated since it was originally published on 4/15/2016.
Why you’ll love them
Baked in the oven – These Greek meatballs are baked on a sheet pan in the oven rather than fried in oil in a skillet. You don’t have to worry about oil splattering and if you line your baking sheet with parchment paper or foil, there won’t be any cleanup.
Freezable – Meatballs freeze beautifully. I often make a double batch and stick half of them in the freezer to pull out on a night when I don’t have time to cook or if you meal prep.
Serve as an appetizer or dinner – Greek meatballs also called keftedes, are a delicious appetizer that can be served with the tzatziki sauce as part of a mezze platter for entertaining or you can serve them with this Greek orzo salad as a main dish for dinner.
What is tzatziki?
Tzatziki is a dip or sauce that is found in Southern Europe and the Middle East cuisines. It’s made of strained yogurt (or Greek yogurt), cucumbers, garlic, salt, olive oil, sometimes lemon juice, and herbs such as dill, mint, or parsley.
The ingredients
- Ground beef – Lean ground beef works great for the meatballs. Alternatively you could use ground turkey, chicken, or lamb.
- Panko – I generally use panko as a binder in my meatballs, but you can use breadcrumbs if you prefer.
- Onion – White, yellow, or red onion can be used. I like to grate the onion so you don’t bite into any big chunks.
- Garlic – Grate the garlic on a microplane zester or finely mince it.
- Flat leaf parsley – If you can’t find fresh parsley substitute with a teaspoon of dried.
- Lemon – Adds a bright fresh flavor to the meatballs and tzatziki. Be sure to zest the lemon before juicing it.
- Egg – Acts as a binder for the meatballs.
- Oregano, coriander, cumin, cinnamon – The spice blend for the meatballs.
- Feta – If possible, buy a block of feta and crumble it yourself for the best flavor.
- Cucumber – English or Persian cucumbers are recommended for the the tzatziki.
- Greek yogurt – Plain Greek yogurt is the base of the tzatziki sauce.
- Fresh dill – If you can’t find fresh dill substitute with 1/2 – 1 teaspoon dried dill depending on your tastes.
- Garlic powder – Personally I don’t like raw garlic so I use garlic powder in the tzatziki. If you want to use fresh use a 1/2 teaspoon grated or minced.
How to make Greek meatballs
Preheat the oven to 450° F. Line a baking sheet with parchment paper or foil for easy cleanup. If using foil, spray it with cooking oil so the meatballs don’t stick to it.
Combine all of the meatball ingredients in a large bowl and use your hands to mix everything together. Be careful not to over mix or the meatballs will be tough.
Use a cookie scoop or tablespoon to scoop out the meat mixture. Roll them into balls and place them on the prepared baking sheet. Spray the tops of the meatballs with cooking oil or brush them with olive oil.
You should have between 20-24 meatballs depending on how big you make them. Bake the meatballs for 10-12 minutes or until golden brown and cooked through.
How to make tzatziki sauce
Shred the cucumber on a box grater with the largest holes. Place the shredded cucumber into a clean dish towel or several paper towels. Gather up the towel and squeeze out as much of the liquid as you can from the cucumber.
In a bowl combine all of the ingredients for the tzatziki and stir them together. Taste for seasoning and add more salt and pepper or lemon juice if needed. Refrigerate until the meatballs are ready to be served.
Greek meatballs FAQ
Can I use ground turkey for Greek meatballs?
Yes. Ground turkey, chicken, or lamb can all be used in place of the ground beef. You can also use a 50/50 combination of beef and lamb if you’d like.
How do I keep the meatballs from sticking to my hands when rolling them into balls?
Lightly wet your hands with water or spray them with cooking oil to keep the meat mixture from sticking to your hands.
Best way to make meatballs that are the same size?
Use a cookie scoop or tablespoon to scoop out the meat mixture. This will ensure that they are the same size and bake evenly in the oven.
What kind of Greek yogurt is best for tzatziki?
Plain whole milk or 2% Greek yogurt has the best flavor and consistency for tzatziki. The higher fat content gives it a richer flavor and thicker and creamier texture. You can of course use non-fat if you prefer.
More Meatball Recipes
- Skillet Enchilada Meatballs
- Turkey Meatballs in Roasted Red Pepper Sauce
- Chicken Parmesan Meatballs
- Sesame Chicken Meatball Bowls
- Asian Turkey Meatball Bowls
Did you make these Greek meatballs with tzatziki sauce? I’d love if you’d leave a recipe rating and review below.
Yield: Approximately 20-24 meatballs
Greek Meatballs with Tzatziki Sauce
Greek meatballs with tzatziki sauce are perfect for dinner or an appetizer! They're full of warm, flavorful spices, lemon zest and feta cheese.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Ingredients
Greek Meatballs
- 1 pound lean ground beef
- 1/3 cup panko breadcrumbs or gluten-free breadcrumbs
- 1/4 cup chopped flat leaf parsley
- 3 tablespoons grated onion
- 1 clove garlic, grated
- Zest of a lemon
- 2 tablespoons fresh lemon juice
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Salt and fresh ground black pepper to taste
- 2 ounces feta cheese, crumbled
Tzatziki Sauce
- 1 cup shredded cucumber, liquid squeezed out
- 1 1/2 cups plain Greek yogurt
- Juice of half a lemon
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon grated garlic or 1/4 teaspoon garlic powder
- Salt and fresh ground black pepper to taste (I used 1/4 teaspoon fine sea salt)
Instructions
- Preheat oven to 450° F. Line a baking sheet with parchment paper or foil. Spray it with cooking oil.
- In a large bowl whisk together the panko, parsley, grated onion, garlic, lemon zest and juice, egg, spices, salt and pepper, and feta.
- Add the ground beef to the mixture and combine with your hands being careful not to over-work the meat mixture. Form approximately tablespoon sized meatballs.
- Place the meatballs on the prepared baking sheet and spray or brush the tops with olive oil. Place the baking sheet on the center rack of the oven and bake for approximately 10-12 minutes or until golden brown.
- Make the tzatziki sauce while the meatballs are baking by combining all of the ingredient in a medium sized bowl and stirring together until combined.
- Remove the meatballs from the oven and serve with the tzatziki sauce.
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 362Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 150mgSodium: 192mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 41g
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Hi, I’m Danae! Blogger, photographer, and avid runner! My mission is to create delicious, mostly healthy, easy, and balanced meals that use a variety of fresh and affordable ingredients. You’ll find everything from one pan skillet dinners, to colorful salads, comforting pasta recipes, the occasional treat, and more.
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Reader Interactions
Comments
Melanie saysCan I cook these meatballs one day ahead, refrigerate them (not freeze), and reheat and serve the next day? Will they dry out?
Reply
- Danae says
You can definitely make them a day in advance. Just reheat in the microwave or in a non-stick skillet on the stovetop over medium-low heat.
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- Megan says
Would you recommend freezing raw or cooked?
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- Danae says
I always freeze my meatballs after they’ve been cooked.
- Brittany says
My husband isn’t crazy about feta cheese but loves tzatziki sauce. Any suggestion on cheese alternatives?
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- Danae says
You can leave the feta out. There’s plenty of flavor in the meatballs even without the feta.
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- Helen says
Can you freeze them raw, then defrost, then proceed to cook once thawed??
How long can they be frozen for?
ThanksReply
- Danae says
Yes. The meatballs can be frozen in a freezer safe container for up to 3 months.
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- Brittney says
These were SO GOOD! I used ground turkey and didn’t have coriander but they still turned out amazing. My gyro loving husband approved!
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- Christian Green says
These were great! My husband said to add them to our recipes to repeat, which is big for him because he’s so passionate for food and will only repeat meals if they are full of flavor and taste great.
These turned out moist and were quick to throw together. I paid it with some naan, couscous and roasted asparagus, tomatoes, sliced almonds, and feta.
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- Danae says
I’m so happy to hear that the meatballs were a hit Christian and that they’ve made it to your recipes to repeat!
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- S says
Looks fabulous..but am wondering about the nutritional information. For instance it says 22g of fibre…but I don’t know where that is coming from. Makes me wonder about the other amounts..such as fat and carbs.
Still planning on making tonight!Reply
- Danae says
Hi, I recalculated the nutritional information, hopefully the numbers are closer to what you were expecting. I believe you may have been looking at the carbs vs. fiber. Hope you enjoyed the meatballs!
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- Kristin says
Made these for a Greek Meze platter and dang are they good!!! So easy and so delish. Thanks!
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- Danae says
Glad you liked them Kristin! Thanks for trying them out.
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- Mandee says
Hello these sound delicious can’t wait to make them. One question is there anything I can sub for the bread crumbs to make it more low carb friendly?
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- Danae says
Hi Mandee. You can either omit the bread crumbs or you can sub in almond flour.
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- Brandy says
I will be making these for a work pot luck. I’m just wondering if you have any suggestions on how to keep them warm without drying them out? Warmer would work to keep warm but without a sauce I’m worried they’ll burn and/or dry out.
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- Danae says
Hi Brandy. I think if you put them in a slow cooker and just have it on the warm setting (not low heat) they should be fine. Spray the inside with a little cooking spray just to ensure they don’t stick.
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- Lela says
I love this recipe and have made them several times! sometimes I have used lamb and sometimes I have used beef, both ways are delicious! Always a hit and always delicious! But I have a question. I’m making them for a large dinner party tomorrow night and wanted to make them ahead today. Can I make them ahead today and refrigerate them to bake tomorrow when there is lemon juice in the recipe?
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- Danae says
Hi Lela, Sorry I wasn’t able to get back to you yesterday. Since there’s only a couple tablespoons of lemon juice in the recipe it should be fine to make them in advance and bake off the next day. If you’re concerned you can always skip the juice and add extra lemon zest.
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- Jill says
I just made these tonight and they were so delicious. I highly recommend this recipe!!!
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- Danae says
Happy to hear you liked them Jill!
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- Barbara says
Oh
My
Goodness
I’ve never left a comment t on a recipe. This is the most amazing thing I’ve tasted in as long as I can remember.
Delicious delicious delicious. Please make these!!!!Reply
- Danae says
Glad to hear you liked them Barbara! Thanks for trying the recipe.
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- Julie says
I made these with lamb and left out the cumin, as I don’t care for it. I also used cilantro this time in place of parsley because I had some on hand. It was so delicious! This is going to be a regular in my cooking!
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- Elizabeth says
For some reason when I hear “Greek” meatballs I think “lamb”. So that’s what I used. I paid absolutely no attention to the ground beef in the recipe and carried on like it read ground lamb. As I reread the recipe after putting the ingredients together to make sure I didn’t leave out anything I then realized it was not lamb. Greatest recipe assumption I have ever made! DELICIOUS does not begin to describe how tasty and moist my meatballs were. I will continue with my “Greek” LAMB meatballs! ???????? Thanks for sharing!
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- Danae says
I’m so glad you liked the meatballs Elizabeth and using lamb is definitely more traditional and a great alternative to beef. :-)
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- Kim says
What can I serve with these meatballs for a dinner. Going to try them for the first time tonight. Any suggestions?
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- Danae says
Hi Kim,
I usually serve mine with either this salad (you can skip the chickpeas if you don’t have time) https://reciperunner.com/greek-tomato-cucumber-salad-crispy-chickpeas/ or this tabbouleh salad https://reciperunner.com/tabbouleh-salad/. You could also do rice or cauliflower rice seasoned with dill, garlic and onion powder and a little lemon zest. Enjoy!
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- Susan says
I just made these and they are amazing! So easy to make. Your recipe is now one of the recipes I will frequent often! Thank you so much for this!
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- Danae says
I’m glad you liked them Susan and thank you for trying out the recipe!
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- Libby says
Do you suppose this recipe would be as good if ground lamb were substituted for the beef?
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- Danae says
Absolutely! Ground lamb would be a great substitute.
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- Krista says
Have you tried freezing them?
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- Danae says
Yes and they freeze great!
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- Natalie says
I made this recipe with the meat ingredients group and fried in a pan. They made great Greek “tacos” and my husband loved them!
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- Shar says
My husband (and his work colleagues… he took the leftover to work on Melbourne Cup day) absolutely adored these meatballs! They’re so easy to make, and are a great alternative to italian-style meatballs.
I’ve made them twice so far!
Thanks so much, brilliant recipe.
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- Danae says
I’m so glad your husband and colleagues enjoyed the meatballs Shar! Thanks for trying out the recipe. :-)
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- Amanda says
This recipe sounds amazing!! I was wondering, can I make these with ground lamb instead of ground beef?
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- Danae says
Hi Amanda. I haven’t made these with lamb yet, but I’m sure they would be wonderful. I’d love to hear how they turn out if you decide to use it! :-)
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- kalise says
is the 1/2 cup cucumber 1/2 after its been squeezed? or prior to squeezing?
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- Danae says
I did 1/2 cup before squeezing it, but feel free to use more if you like extra cucs in your tzatziki. :-)
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- Julia says
These meatballs look so good! I could see these being a great appetizer at a party–especially with that sauce!
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- Danae says
Thanks Julia! Meatballs are always the appetizer I go for at a party!
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- John Storeys says
Tzatziki is so delicious! Together with classic Greek meatballs it is a sure-fire winner at the table!
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- Danae says
Thanks John. Tzatziki is one of my favorites!
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- Taylor Kiser says
This is so mouthwatering! I want to try this soon.
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- Danae says
Thanks Taylor! We love our meatballs around here!
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- Marshie Boswell says
I LOVE tzatziki! These look so amazing and perfect for a party!
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- Danae says
Thanks Marshie!
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- Maria says
I come from a Greek family, so naturally I love tzatziki and Greek meatballs! I love this recipe, and how you stuck to the traditional Greek flavors– looks so delish!
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- Danae says
Thanks Maria! I wish I had a Greek family so I could eat tons of authentic food!
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- Mindy says
I made these tonight (2/4/2020) and they were amazing! This recipe will definitely be made again and again for my family. Thank you!
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I’m going to be craving these all day long now! They look amazing!
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- Danae says
Thanks Rachel!
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