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–+ servings
Patricia Krouse

Greek-Inspired Meatballs with Sun-Dried Tomato Tzatziki

A delightful dish that brings the flavors of the Mediterranean right to your kitchen. Juicy meatballs paired with a refreshing tzatziki make this recipe perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef or lamb
  • 1/2 cup breadcrumbs
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg, beaten
For the Tzatziki
  • 1 cup Greek yogurt
  • 1/2 cup cucumber, grated and drained
  • 2 tbsp sun-dried tomatoes, chopped
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground meat, breadcrumbs, feta cheese, toasted pine nuts, parsley, minced garlic, oregano, thyme, salt, pepper, and beaten egg. Mix thoroughly until well blended.
  3. Shape the mixture into small meatballs and place them on a baking sheet lined with parchment paper.
Cooking
  1. Bake the meatballs for 20-25 minutes or until cooked through and nicely browned.
  2. While the meatballs are baking, prepare the tzatziki by combining Greek yogurt, grated cucumber, sun-dried tomatoes, minced garlic, olive oil, lemon juice, and seasoning it with salt and pepper in a separate bowl.
  3. Serve the meatballs warm alongside the tzatziki for dipping.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 8gSodium: 800mgFiber: 1gSugar: 2g

Notes

Feel free to substitute ground turkey for a lighter option or replace feta with a dairy-free cheese. Store leftovers in airtight containers for up to three days, or freeze for up to three months.

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