Greek-Style Beef Meatballs with Creamy Sun-Dried Tomato Tzatziki
Tender, juicy meatballs bursting with Greek-inspired spices, paired with a luxurious tzatziki, perfect for a quick and delicious meal.
Ingredients
For the Meatballs
- 1 lb 1 lb (450g) ground beef You can substitute with ground turkey or chicken.
- 1/4 cup 1/4 cup finely chopped onion
- 2 cloves 2 cloves garlic, minced
- 1/4 cup 1/4 cup breadcrumbs
- 1/4 cup 1/4 cup crumbled feta cheese
- 1 each 1 egg
- 1 tablespoon 1 tablespoon fresh parsley, chopped Dried parsley can be used as a substitute.
- 1 tablespoon 1 tablespoon dried oregano Feel free to add extra for more flavor.
- to taste Salt and pepper to taste
For the Creamy Sun-Dried Tomato Tzatziki
- 1 cup 1 cup Greek yogurt
- 1/2 cup 1/2 cup sun-dried tomatoes in oil, chopped
- 1 clove 1 garlic clove, minced
- 1 tablespoon 1 tablespoon fresh dill, chopped You can use more for a stronger flavor.
- 1/2 each Juice of 1/2 lemon
- to taste Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground beef, chopped onion, garlic, breadcrumbs, feta cheese, egg, parsley, oregano, salt, and pepper. Mix until well combined.
- Roll the mixture into meatballs, about the size of a golf ball, and place them on a baking sheet lined with parchment paper.
Cooking
- Bake the meatballs for about 25 minutes or until browned and cooked through.
- While the meatballs are baking, prepare the tzatziki. In a bowl, mix together the Greek yogurt, sun-dried tomatoes, garlic, dill, lemon juice, salt, and pepper until combined.
Serving
- Once the meatballs are ready, remove them from the oven and let them rest for a few minutes. Serve hot alongside the tzatziki.
Notes
These meatballs can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Adjust herbs and spices as per your taste.