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Greek-Style Beef Meatballs with Creamy Sun-Dried Tomato Tzatziki

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Juicy Greek-style beef meatballs seasoned with Mediterranean herbs and spices, served with a creamy sun-dried tomato tzatziki made with Greek yogurt, cucumber, and garlic for a flavorful and satisfying meal.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Pan-Frying
  • Cuisine: Greek
  • Diet: Halal

Ingredients

  • For the Meatballs
  • 1 pound ground beef
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons chopped parsley
  • 1 tablespoon olive oil
  • For the Creamy Sun-Dried Tomato Tzatziki
  • 1 cup Greek yogurt
  • 1/4 cup finely chopped sun-dried tomatoes
  • 1/2 cucumber, grated and drained
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, oregano, cumin, parsley, salt, and black pepper until evenly mixed.
  2. Shape the mixture into small meatballs and place them on a plate.
  3. Heat olive oil in a large skillet over medium heat.
  4. Cook the meatballs for 10 to 12 minutes, turning occasionally until browned and fully cooked through.
  5. While the meatballs cook, prepare the tzatziki by combining Greek yogurt, sun-dried tomatoes, grated cucumber, garlic, lemon juice, olive oil, salt, and black pepper in a bowl.
  6. Mix the tzatziki until smooth and well combined.
  7. Serve the warm meatballs with generous spoonfuls of the creamy sun-dried tomato tzatziki on the side or drizzled over the top.

Notes

  • Ground lamb can be used instead of beef for a more traditional Mediterranean flavor.
  • Add fresh dill or mint to the tzatziki for extra freshness.
  • Crumbled feta cheese adds richness to the meatball mixture.
  • For extra spice, mix harissa or crushed red pepper flakes into the sauce.
  • Bake the meatballs at 400°F (200°C) for 15 to 18 minutes as an alternative cooking method.
  • Store meatballs and tzatziki separately in the refrigerator for up to 3 days.
  • Freeze cooked meatballs for up to 2 months in an airtight container.

Nutrition

Find it online: https://juliameals.com/greek-style-beef-meatballs-with-creamy-sun-dried-tomato-tzatziki-2/