Description
These Greek-Style Beef Meatballs are juicy and flavorful, baked to perfection and paired with a creamy sun-dried tomato tzatziki sauce. This dish blends traditional Mediterranean herbs and spices with the fresh tang of Greek yogurt and cucumber, creating a delightful meal perfect for any occasion.
Ingredients
Meatballs
- 1 lb (450 g) ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1/2 small onion, finely grated or chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill (optional)
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Sun-Dried Tomato Tzatziki
- 1 cup Greek yogurt
- 1/2 cucumber, grated and well-drained
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill
- Salt and black pepper to taste
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, fresh dill if using, dried oregano, salt, and black pepper. Mix gently using your hands or a spoon, taking care not to overwork the meat to keep the meatballs tender.
- Shape Meatballs: Form the mixture into evenly sized meatballs, about the size of a golf ball, and arrange them on the prepared baking sheet.
- Add Olive Oil: Lightly brush or drizzle the surface of each meatball with olive oil. This helps them brown nicely in the oven and adds moisture.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for 18–22 minutes, or until the meatballs are browned on the outside and cooked through internally (165°F or 74°C internal temperature).
- Make Tzatziki Sauce: While the meatballs bake, combine Greek yogurt, grated and drained cucumber, finely chopped sun-dried tomatoes, minced garlic, lemon juice, olive oil, fresh dill, salt, and black pepper in a bowl. Stir thoroughly until smooth and creamy.
- Rest and Serve: Once baked, let the meatballs rest for a few minutes to redistribute juices. Serve warm with a side or a generous drizzle of the creamy sun-dried tomato tzatziki sauce on top.
Notes
- For best flavor, use fresh herbs like parsley and dill whenever possible.
- Make sure to drain the grated cucumber well to avoid watery tzatziki.
- Adjust seasoning in the tzatziki to your taste preference, adding more lemon juice or garlic if desired.
- These meatballs can also be cooked on a stovetop skillet if you prefer pan-frying.
- Leftover meatballs and tzatziki can be refrigerated for up to 3 days and reheated gently.
