Mediterranean Meatballs with Herbed Tzatziki 
Juicy, flavorful meatballs paired with cool, herbed tzatziki—a taste of the Mediterranean in under 35 minutes! Perfect for meal prep, parties, or a protein-packed dinner.
Why You’ll Love This Recipe
Bursting with flavor – garlic, cumin, and fresh herbs elevate every bite. Versatile protein – use lamb, beef, or a mix! Meal-prep friendly – make ahead for easy lunches or dinners. Crowd-pleasing – great for appetizers or main dishes.
Ingredients
For the Meatballs:
- 1 lb ground lamb or beef (or a mix)
- ¼ cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated + squeezed dry
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt & pepper, to taste
Optional Serving Suggestions:
- Warm pita bread or flatbread
- Extra olive oil & parsley for garnish
Step-by-Step Instructions
Prepare the Meatballs
- In a large bowl, combine ground meat, breadcrumbs, egg, garlic, parsley, oregano, cumin, paprika, salt, and pepper. Mix gently (avoid overmixing).
- Roll into 1-inch meatballs (about 20–24 total).
Cook the Meatballs
- Heat olive oil in a skillet over medium heat.
- Cook meatballs for 4–5 minutes per side, until browned and internal temp reaches 160°F (71°C).
- Transfer to a plate and cover to keep warm.
Make the Tzatziki
- In a bowl, mix yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper.
- Chill for 10+ minutes to let flavors meld.
Serve & Enjoy!
- Arrange meatballs on a platter with tzatziki and warm pita.
- Drizzle with olive oil and sprinkle with fresh parsley.
Nutrition & Time
Prep Time: 15 mins | 
Cook Time: 20 mins | 
Total Time: 35 mins
Servings: 4 | Calories: ~380/serving
Pro Tips & Variations
For crispier meatballs, bake at 400°F (200°C) for 15–20 minutes instead of pan-frying. Gluten-free? Swap breadcrumbs for almond flour or gluten-free panko. Make ahead: Store cooked meatballs and tzatziki separately for up to 3 days. Reheat meatballs in oven or microwave. Add heat with a pinch of cayenne or red pepper flakes in the meatball mix.
Serving Suggestions
- As an appetizer: Skewer meatballs with toothpicks and serve with tzatziki dip.
- Meal prep: Pair with roasted veggies and quinoa for a balanced lunch.
- Pita sandwiches: Stuff meatballs and tzatziki into pitas with sliced tomatoes and red onion.
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