Greek Beef Meatballs with Tzatziki
Packed with garlic, oregano, and cumin, these golden-brown Greek meatballs have serious flavor in every bite. Paired with cool, garlicky homemade tzatziki, the combination is fresh, satisfying, and completely crowd-pleasing.
No matter if you’re feeding the family on a weeknight or putting together a fun spread for friends, this recipe delivers big on flavor with minimal fuss. It’s fresh, it’s fun, and it’s going on repeat.
Variations & Substitutions
Ground lamb is a fantastic swap for beef here — it’s a bit richer and adds an even more authentic Mediterranean flavor. You can also use ground turkey if you prefer a leaner option, though you may want to add a splash of olive oil to the mix to keep things moist.
For the breadcrumbs, panko works great for a lighter texture, or swap in almond flour for a lower-carb version. No fresh dill for the tzatziki? Dried dill does the job, or fresh mint gives it a refreshing twist that pairs beautifully with the spiced meatballs.
Tips & Tricks for Perfect Results
Do not overmix your meatball mixture. Once the ingredients are combined, stop — overworking the meat makes the meatballs dense and tough. Grating the onion rather than chopping it keeps the texture smooth and helps everything bind together.
When forming the meatballs, wet your hands slightly to prevent sticking. For the most evenly cooked meatballs, try to keep them uniform in size — a small cookie scoop is your best tool for this. And always let your tzatziki rest in the fridge for at least 15 minutes before serving so the flavors can fully develop.
Serving Suggestions
These meatballs are great on a mezze-style platter alongside warm pita bread, sliced cucumbers, cherry tomatoes, kalamata olives, and crumbled feta. You can also stuff them into a pita wrap with the tzatziki and some crispy lettuce for a satisfying lunch.
For dinner, serve them over a bed of fluffy rice pilaf or orzo with roasted vegetables on the side. They also pair wonderfully with a simple Greek salad drizzled with lemon vinaigrette. However you plate them, a generous drizzle of good olive oil and a squeeze of fresh lemon right before serving makes all the difference.
Equipment Needed
You don’t need any fancy gadgets to pull this recipe off — just a handful of basic kitchen tools will do the trick.
- Small cookie scoop (optional, but helpful for even meatballs)
- Large mixing bowl
- Box grater (for the onion and cucumber)
- Clean kitchen towel or cheesecloth (to squeeze cucumber)
- Large skillet or cast iron pan
- Tongs or a spatula
- Instant-read meat thermometer
Prep Ahead Tips
You can mix and shape the meatballs up to 24 hours in advance — just place them on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate until you’re ready to cook. The tzatziki tastes better the next day once the garlic and dill have had time to meld, so making it ahead is highly recommended.
You can also fully cook the meatballs, let them cool, and store them in an airtight container in the fridge for up to 3 days. Reheat and serve when ready.
Budget Tips
Ground beef is one of the most affordable proteins at the grocery store, making this recipe a wallet-friendly win. Buying a larger package and freezing half for later is a smart way to stretch your grocery dollars further. For the tzatziki, store-brand Greek yogurt works just as well as the premium stuff — no need to splurge.
Fresh herbs can be pricey, so dried oregano and dried dill are perfectly acceptable substitutes. If English cucumbers are on the expensive side, a regular garden cucumber with the seeds scooped out works just as well for the tzatziki.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Keep the tzatziki in a separate sealed container — it stays fresh for about 3–4 days in the fridge. To reheat the meatballs, pop them in a skillet over medium heat with a small splash of water or broth for about 5 minutes, or microwave them in 30-second intervals until warmed through.
These meatballs are also freezer-friendly — freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. They’ll keep well for up to 3 months.
Greek Beef Meatballs with Tzatziki
Ingredients
For the Meatballs
- 1 lb ground beef 80/20
- 1/3 cup breadcrumbs
- 1 egg
- 3 cloves garlic minced
- 1/4 cup red onion finely grated
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil for cooking
For the Tzatziki
- 1 cup plain Greek yogurt
- 1/2 English cucumber grated and squeezed dry
- 2 cloves garlic minced
- 1 tbsp fresh dill or 1 tsp dried
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Make the tzatziki first — Grate the cucumber and squeeze out as much moisture as possible using a clean kitchen towel. Mix it with the Greek yogurt, garlic, dill, olive oil, and lemon juice. Season with salt and pepper, then refrigerate until ready to serve.
- Mix the meatballs — In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, red onion, parsley, oregano, cumin, salt, and pepper. Mix until just combined — don’t overwork the meat.
- Form the meatballs — Roll the mixture into balls about 1.5 inches in diameter. You should get roughly 20 meatballs.
- Cook the meatballs — Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook for 10–12 minutes, turning every few minutes until browned on all sides and cooked through (internal temp of 165°F).
- Serve — Plate the meatballs alongside a generous scoop of tzatziki, warm pita, and your favorite toppings.
