If you have a craving for something bursting with Mediterranean charm, you are absolutely going to love this Greek Meatballs with Tzatziki Recipe. These meatballs are wonderfully juicy, infused with fresh herbs like mint and oregano, and perfectly paired with the cool, creamy tang of tzatziki. They bring together vibrant flavors and textures that not only satisfy your hunger but also transport your taste buds straight to sun-drenched Greek tavernas. Whether you’re serving them as a crowd-pleasing appetizer or a hearty main course, this dish is a total winner every time.
Ingredients You’ll Need
This Greek Meatballs with Tzatziki Recipe shines because it’s built on simple, fresh ingredients that pack a flavorful punch. Each element has a job, from giving the meatballs their tender texture to infusing them with an unmistakable Mediterranean character.
- Red onion, grated: Adds moisture and a subtle sweetness that keeps the meatballs juicy.
- Beef mince (or lamb): The hearty base providing richness and depth.
- Pork mince (or additional beef): Enhances tenderness and adds a little extra flavor complexity.
- Garlic cloves, minced: Brings essential aromatic warmth that Greek cuisine is famous for.
- Panko breadcrumbs: Keeps the meatballs light while binding everything perfectly.
- Egg: The natural glue that holds the mixture together.
- Fresh parsley, finely chopped: Bursts with fresh, herbal brightness.
- Mint leaves, finely chopped: The star herb that gives these meatballs their authentic Greek flair.
- Dried oregano: Adds that classic, earthy Mediterranean note.
- Extra virgin olive oil: Used for cooking and adding depth of flavor.
- Salt and black pepper: To season and bring all tastes into harmony.
- Flour: For a light coating that crisps up beautifully when pan-fried.
- Tzatziki or Greek yoghurt: The cool, creamy sauce that perfectly balances the savory meat.
- Optional parsley for garnish: Adds a pop of color and fresh aroma at serving.
How to Make Greek Meatballs with Tzatziki Recipe
Step 1: Mix and Meld Flavors
Start by grating the red onion directly into a large mixing bowl – this ensures the onion juices go straight into the meat mixture, packing moisture and flavor. Add the beef and pork mince along with the minced garlic, panko breadcrumbs, egg, parsley, mint, oregano, salt, and pepper. Use your hands to combine everything thoroughly for a few minutes until the mixture feels smooth and cohesive. This hands-on mixing is key; it ensures every bite tastes perfectly seasoned and tender.
Step 2: Chill for Better Handling
This step is optional but highly recommended. Cover the bowl with plastic wrap and refrigerate the mixture for about an hour. Doing this helps the mixture firm up, making it easier to shape the meatballs and helps them hold their shape while cooking. It’s a simple trick for perfect meatballs every time.
Step 3: Shape Your Meatballs
Scoop out heaped tablespoons of the mixture onto a clean work surface – you should get about 32 to 35 meatballs from this recipe. Roll each portion gently between your palms until you have evenly sized balls. The consistent size helps them cook evenly and look beautiful on the plate.
Step 4: Pan-Fry Until Golden
Heat most of your olive oil in a large skillet over medium-high heat – if you have a strong gas flame, turn it to medium to avoid burning. Lightly dredge each meatball in flour, shaking off any excess, then carefully place them in the hot skillet. Cook in batches to avoid overcrowding, turning the meatballs so they brown all over, about 5 to 6 minutes. Once golden and cooked through, transfer them to a plate and cover to keep warm.
Step 5: Alternative Baking Method
If you prefer a hands-off approach, you can bake the meatballs instead. Place them on a baking tray, spray them generously with olive oil, and bake at 180°C (350°F) for 20 minutes or until nicely browned. Baking is a healthier option, though pan-frying adds a bit more juiciness and that wonderful caramelized exterior.
How to Serve Greek Meatballs with Tzatziki Recipe
Garnishes
Finish your meatballs with a sprinkle of finely chopped fresh parsley to add a vibrant pop of green and fresh aroma. A drizzle of extra tzatziki or Greek yogurt on the side provides a refreshing contrast to the savory spices and herbs in the meatballs.
Side Dishes
These meatballs shine alongside traditional Greek sides like warm pita bread, a crisp Greek salad with tomatoes, cucumbers, olives, and feta, or a simple lemony roasted potato. The variety makes the meal both balanced and exciting with every bite.
Creative Ways to Present
For a party, serve the Greek Meatballs with Tzatziki Recipe as part of a mezze platter with other small bites like dolmas, hummus, and olives. Alternatively, pile them into soft pita pockets with salad and extra tzatziki for a handheld dinner that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooked, allow the meatballs to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. They maintain their juicy texture well and reheat beautifully.
Freezing
This recipe is very freezer-friendly. Arrange cooled meatballs on a baking sheet to freeze individually for a couple of hours, then transfer to a freezer bag or container. Frozen meatballs can be stored for up to 3 months without losing flavor.
Reheating
Reheat your meatballs gently in a pan with a splash of water, covered, over low heat or warm them in the microwave. For best results, serve again with fresh tzatziki to keep that luscious coolness alive.
FAQs
Can I use just one type of meat?
Absolutely! While the combination of beef and pork adds extra tenderness and flavor, you can use all beef or all lamb depending on your preference. Just keep in mind that lamb will give a stronger, more traditional flavor.
Is there a vegetarian version of this recipe?
While this classic is meat-based, you could experiment by using plant-based mince alternatives or combining cooked lentils with herbs and breadcrumbs. However, it won’t have the same texture and taste as the traditional Greek Meatballs with Tzatziki Recipe.
Can I make the meatballs ahead of time and freeze them uncooked?
Yes! Shaping the meatballs and freezing them raw is a great time saver. Just thaw thoroughly before cooking to ensure they cook evenly to perfection.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs work just fine as a substitute. Panko gives a lighter, airier texture, but the flavor and binding properties remain the same.
How spicy are these meatballs?
This recipe isn’t spicy but very flavorful thanks to herbs like mint and oregano. If you want some heat, you can add a pinch of chili flakes to the mix to suit your taste.
Final Thoughts
I can’t recommend this Greek Meatballs with Tzatziki Recipe enough for anyone who loves bold flavors and simple, satisfying meals. It’s a dish that never fails to impress whether you’re cooking for family, friends, or treating yourself. Give it a try and watch it become a beloved staple in your kitchen just like it is in mine!
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Greek Meatballs with Tzatziki Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes (pan frying) or 20 minutes (baking)
- Total Time: 32 minutes (pan frying) or 40 minutes (baking, including optional chilling)
- Yield: 32-35 meatballs, serves approximately 5
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
Description
These Greek Meatballs are a delicious blend of beef and pork seasoned with fresh herbs like parsley and mint, combined with garlic, onion, and a hint of oregano. Traditionally pan-fried for a juicy texture and golden brown exterior, they can also be baked for a healthier option. Perfect as a starter in a mezze platter or served with pita bread and tzatziki for a satisfying meal.
Ingredients
Meatball Mixture
- 1 red onion, grated
- 500g / 1 lb beef mince (ground beef) (or lamb)
- 200g / 6.5oz pork mince (ground pork), or more beef
- 2 garlic cloves, minced
- 1 cup / 60g panko breadcrumbs (or use normal)
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 6 large mint leaves, finely chopped (spearmint if you can, it’s authentic)
- 1/2 tsp dried oregano
- 3/4 tsp salt
- Black pepper, to taste
For Cooking
- 1/2 cup flour (any white)
- 3 tbsp olive oil (for frying)
To Serve
- Extra virgin olive oil (1 tbsp, included in mixture)
- Finely chopped parsley (optional, for garnish)
- Tzatziki or Greek yoghurt
Instructions
- Mix Ingredients: Grate the onion straight into a large bowl, then add the beef mince, pork mince, minced garlic, panko breadcrumbs, egg, chopped parsley, chopped mint leaves, dried oregano, salt, black pepper, and 1 tablespoon of extra virgin olive oil. Use your hands to mix everything well for a few minutes until the mixture is smooth and very well combined.
- Chill (Optional): Refrigerate the mixture for 1 hour to make it easier to roll and help the meatballs maintain their shape when cooking.
- Shape Meatballs: Measure out heaped tablespoons of the mixture onto a work surface; you should get around 32-35 meatballs. Roll each portion into a tight ball with your hands.
- Prepare to Cook: Heat most of the olive oil in a large skillet over medium-high heat (or medium heat if using a strong stove) until shimmering, enough to cover the skillet surface.
- Pan-Fry Meatballs: In 2 to 3 batches, lightly dredge the meatballs in flour, shaking off the excess, then place them into the hot skillet. Roll them around gently and cook for 5-6 minutes until they are nicely browned on all sides. Remove cooked meatballs to a plate and cover to keep warm. Repeat with remaining meatballs.
- Alternative Baking Method: Alternatively, preheat your oven to 180°C/350°F. Arrange the meatballs on a baking tray, spray generously with olive oil, and bake for about 20 minutes or until browned. Note that pan frying is the traditional method and yields juicier meatballs.
- Serve: Serve the meatballs as a starter in a mezze platter alongside pita bread and tzatziki, or create a dinner plate by adding a Greek salad and additional garnishes like chopped parsley.
Notes
- Refrigerating the meatball mixture for an hour helps them keep their shape when cooking.
- Panko breadcrumbs give a lighter texture, but regular breadcrumbs work well too.
- Spearmint is the authentic choice for the mint leaves but other types of mint can be used.
- Pan frying is the traditional cooking method, giving juicier meatballs; baking is a healthier alternative.
- Serve with tzatziki or Greek yoghurt for a classic Greek flavor pairing.
