There’s something about the combination of juicy meatballs, fresh herbs, and creamy tzatziki that just feels like a little Mediterranean escape on a plate. These Mediterranean Meatballs with Tzatziki are one of those recipes I keep in my back pocket for busy weeknights, meal prep Sundays, or even when I’m hosting friends and want to serve something simple but impressive.
Let’s be honest—Mediterranean flavors just have a way of making everything taste a little more vibrant. These meatballs are packed with garlic, onion, and a trio of fresh herbs (mint, dill, and parsley), and they come together quickly in the oven with minimal mess. Pair them with cool, garlicky tzatziki and you’ve got a crave-worthy dinner that feels fresh, flavorful, and totally satisfying.
Why You’ll Love These Mediterranean Meatballs
These meatballs have become a regular part of my weekly meal prep for a few reasons:
- Baked, not fried – So they’re lighter, and I don’t have to babysit a skillet.
- Juicy and flavorful – Thanks to the pork/beef combo and all those herbs.
- Versatile – They’re just as good stuffed in a pita as they are on a salad.
- Tzatziki magic – That sauce takes it over the top.
I love keeping a stash of these in the fridge so I can build a quick lunch bowl or assemble a last-minute dinner. And that tzatziki? I could eat it by the spoonful—no judgment.
Tips for Juicy, Flavor-Packed Meatballs
After making these dozens of times, I’ve picked up a few tricks:
- Mix by hand – It helps the ingredients blend more evenly without overworking the meat. Overmixing makes meatballs tough.
- Don’t skimp on the herbs – Fresh mint and dill might sound unusual if you haven’t used them in meatballs before, but they’re what give these that classic Greek flavor.
- A cookie scoop is your friend – It helps you portion out meatballs quickly and evenly, so they cook at the same rate.
Tzatziki Sauce: The Cool, Creamy Game-Changer
I honestly think homemade tzatziki is one of the easiest, most underrated condiments out there. It comes together in minutes, and once you’ve made it, you’ll want to put it on everything—meat, veggies, pita chips, sandwiches, or just eaten straight from the bowl.
A few tips:
- Squeeze your cucumbers – After grating, use a towel or your hands to wring out the extra water so your sauce doesn’t get watery.
- Use full-fat Greek yogurt – It’s thicker, creamier, and more satisfying.
- Let it sit – Even just 30 minutes in the fridge helps the flavors meld beautifully.
How I Serve These Meatballs (A Few Favorite Ideas)
One of the best things about this recipe is how flexible it is. I mix it up depending on what I have on hand:
- As a salad bowl – Over romaine or arugula, with tomatoes, cucumbers, olives, red onion, feta, and a drizzle of tzatziki. Add rice or orzo for a heartier version.
- In a pita – Stuff a warm pita with meatballs, lettuce, tomato, and spoonfuls of tzatziki. A few sliced green onions or pepperoncini on top make it extra good.
- For a party – Make mini meatballs and serve them with toothpicks and a bowl of tzatziki on the side. It’s always the first appetizer to disappear.
- With roasted veggies and potatoes – I love making a sheet pan of Greek-style roasted potatoes, zucchini, and bell peppers to go with these meatballs for a cozy, complete meal.
Meal Prep & Storage Tips
These meatballs are a meal prep dream. Here’s how I make them work all week long:
- Fridge: Store cooked meatballs in an airtight container for up to 4 days. Reheat gently in the oven or microwave.
- Freezer: Freeze cooked meatballs on a sheet tray, then transfer to a freezer bag. They reheat beautifully in the oven.
- Tzatziki: Keep it in the fridge for up to 4–5 days. I always make a little extra for snacking with veggies or crackers.
Final Thoughts
If you’re looking for a fresh take on meatballs, these Greek-inspired ones with tzatziki are just the thing. They feel special without being fussy, and the flavors are bright, bold, and just a little addictive. Whether you’re serving them as a weeknight dinner or bringing them to a potluck, I guarantee they’ll be a hit.
And don’t be surprised if you catch yourself making extra tzatziki “just in case.” It’s that good.
Mediterranean Meatballs with Tzatziki
There’s something about the combination of juicy meatballs, fresh herbs, and creamy tzatziki that just feels like a little Mediterranean escape on a plate.
Ingredients
For the Meatballs:
- 1 tablespoon olive oil
- 1 pound 85/15 ground beef
- 1 pound ground pork
- 2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint leaves
- 1/4 cup finely diced red onion
- 1/4 teaspoon black pepper
- 4 cloves fresh garlic, finely minced
For the Tzatziki Sauce:
- 1/2 cup diced seedless cucumber
- 2 cloves fresh garlic
- 1/2 cup fresh dill
- 1 cup full-fat Greek yogurt
- Juice of one lemon
- salt (to taste)
Instructions
- Preheat oven to 425 degrees.
- Add the ground pork, ground beef, fresh herbs, onion, garlic, spices, salt, and pepper to a large mixing bowl.
- Use your hands to mix everything until well combined.
- Scoop the meat mixture using cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan that has been drizzled with olive oil.
- After all of the meatballs have been rolled and placed on the sheet pan, bake them at 425 degrees for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- While the meatballs are cooking, make the tzatziki sauce. Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined.
- Stir in the lemon juice and salt and store in the fridge until ready to serve.
When the meatballs are done, let them cool slightly and then serve with the tzatziki sauce. Enjoy!
Notes
- You can make the meatballs ahead of time and reheat them throughout the week.
- Store leftover tzatziki in the fridge for 2-3 days in an airtight container.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 557Total Fat 37gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 20gCholesterol 150mgSodium 1354mgCarbohydrates 8gFiber 2gSugar 4gProtein 46g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
