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Mediterranean Meatballs with Greek Tzatziki

40 Minutes

8 servings, Gluten Free

Mediterranean Meatballs with Greek Tzatziki



2 lbs ground beef

1 onion, grated

6 cloves garlic, minced

1 tsp ground pepper

2 tsp salt

2 tsp cumin

2 tsp dried oregano

1 tsp cinnamon

2 eggs

1/2 cup Panko or gluten free bread crumbs

1/2 cup flat leaf parsley, minced

Tzatziki Sauce:

1 cup Greek yogurt

1 small cucumber, grated

1 tbsp dried dill

1-2 cloves garlic, minced

1 lemon, juiced

1/2 tsp sea salt

1/4 tsp black pepper


  1.  Heat oven to 400° F. Place onion in a food processor or grate by hand.

  2.  In a stand mixer or using your hands, mix the ground beef, onion, garlic, pepper, salt, cumin, oregano, cinnamon, eggs, panko and parsley until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 30 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to 2 lightly oiled parchment-lined rimmed baking sheets.

  3.  Bake in the oven for 20-25 minutes, rotating the pans half way through.

  4.  Meanwhile, make the tzatziki sauce. Mix all ingredients in a small bowl. Cover and place in the fridge for a 1 hour to allow flavors to meld.

To Freeze:

Allow meatballs to cool completely before freezing. Lay meatballs in a single layer in a freezer bag and seal, removing as much air as possible. Freeze for up to 3 months. When ready to use, preheat oven to 400°F. Arrange on a parchment lined baking sheet and bake for 15 minutes.

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