March 20, 2020

Greek Meatballs with Tzatziki Sauce

This recipe for flavorful juicy Greek meatballs filled with fresh herbs is a quick and easy recipe that is perfect for your weekly meal prep or a 30 minute weeknight dinner. The meatballs are baked in the oven and served with a cool creamy tzatziki sauce that you won’t be able to stop eating. This is a recipe that everyone will love!

Easy Greek Meatballs with Tzatziki Sauce

A juicy, flavorful, Greek meatball filled with fresh herbs and garlic just sounds like a good time, doesn’t it? Well these easy greek meatballs with extra flavorful tzatziki sauce are definitely a good time.

Honestly, Greek food is SO my jam. Feta cheese, olives, fresh herbs, and fresh veggies is a combination that always sounds like heaven to me. We go to a local Greek deli a lot and, while I’ll never be able to exactly replicate my favorite dishes on their menu, I figured it couldn’t hurt to try, right?

I think these Greek meatballs with tzatziki sauce are pretty dang delicious and will definitely give you your Greek “fix”. They are made with a combination of ground pork (you could also use ground lamb) and ground beef and plenty of fresh herbs and garlic.

Watch How to Make This Recipe

Not only are they incredibly flavorful, these meatballs are also so easy to make. They’re baked in the oven on one sheet pan which means there is minimal cleanup or time spent standing over the stove.

 To take things to another level, pair the meatballs with a creamy garlicky tzatziki sauce that you’ll want to eat by the spoonful. Keep reading to learn how to make this easy recipe that is perfect to meal prep for lunch or a quick dinner!

More Reader Favorite Meatball Recipes

Tools You’ll Need to Make This Recipe

Greek Meatballs with Tzatziki Sauce

How to Make Perfect Juicy Meatballs

The trick to these meatballs is using a combination of ground beef and ground pork. The ground pork has a higher fat content than the ground beef which keeps these meatballs perfectly juicy and flavorful.

Step One: The first step to making these meatballs is to chop the herbs, dice the onion, and mince the garlic. For ultimate flavor this recipe uses a combination of fresh mint, dill, and parsley as well as red onion and garlic.

Greek Meatballs with Tzatziki Sauce

Step Two: Once you have chopped everything, now it’s time to make the meatballs. Add the ground beef, ground pork, onion, garlic, and herbs to a mixing bowl. This is also when you’ll add the dried herbs, spices, salt, and pepper. Use your hands to mix everything until well combined.

Step Three: When the meat, herbs, and spices are well combined use a cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan that has been drizzled with olive oil.

Greek Meatballs with Tzatziki Sauce

Step Four: After all of the meatballs have been rolled and placed on the sheet pan, bake them at 425 degrees for 15-20 minutes until they have cooked all the way through.

Greek Meatballs with Tzatziki Sauce

Cool and Creamy Tzatziki Sauce

The meatballs are definitely the star of this recipe but the cool and creamy tzatziki sauce deserves an award, too. If you have never had tzatziki before I am incredibly excited for you to try this recipe because, honestly, it just might change your life. I know that’s a bold claim but trust me.

Tzatziki is a thick sauce made from a combination of Greek yogurt, cucumber, dill, garlic, salt, and lemon juice. Tzatziki sauce is great with these meatballs but it is also perfect as a dip for fresh veggies, pita bread, or crackers.

If you have had tzatziki before but you’ve been intimidated by the idea of making it at home yourself, this is your lucky day. Homemade tzatziki is so easy to make and, personally, one of my favorite condiments to make at home.

Having a food processor or high-powered blender makes whipping up a batch of tzatziki even easier because you can quickly chop the garlic, dill, and cucumber. Once that step is done, all you have to do is add the cumber, garlic, dill, Greek yogurt, salt, and lemon juice in a small bowl. Stir everything until well combined and store in the fridge!

Greek Meatballs with Tzatziki Sauce

How to Serve the Meatballs

There are few different ways you can serve these meatballs and they are all absolutely delicious. I encourage you to get creative but, of course, I’ll share some of my favorite ways to eat these yummy meatballs!

  • Serve them an appetizer or party snack! These Greek meatballs are perfect to serve at a dinner party or as a fun appetizer. You can make a double batch of the meatball, put a cocktail stick in each one, and then serve the tzatziki on the side as a dipping sauce.

  • Make a delicious Greek salad bowl! This is one of my favorite ways to serve these meatballs. Place them over a bed of fresh romaine or your favorite mixed greens and serve with tomatoes, cucumber, olives, feta cheese, dill, peppers, and whatever other veggies sound good. You can also add rice or Greek chickpea salad to your bowl if you would like. Finish off your bowl with a generous drizzle of tzatziki.

  • Stuff them in a pita! If a Greek pita sandwich is more your thing, feel free to stuff these meatballs in a pita with chopped lettuce, tomatoes, green onions, and of course, plenty of tzatziki sauce.

Greek Meatballs with Tzatziki Sauce

If You Love This Greek Meatball Recipe, Here a Few More Delicious Recipes You Should Try

  • Greek Chicken Meatballs
  • One Pan Greek Chicken with Artichokes
  • Greek Pasta Salad
  • Greek Salmon Salad
  • Greek Broccoli Pasta Salad

I hope you give these Greek Meatballs a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! 

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.


Greek Meatballs with Tzatziki Sauce

  • Author: Ashlea Carver
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Greek
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Greek
  • Diet: Gluten Free


For the Meatballs:

  • 1 tablespoon olive oil 
  • 1 pound 85/15 ground beef
  • 1 pound ground pork
  • 2 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground oregano
  • 1 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint leaves
  • ¼ cup finely diced red onion
  • ¼ teaspoon black pepper
  • 4 cloves fresh garlic, finely minced

For the Tzatziki Sauce:

  • ½ cup diced seedless cucumber
  • 2 cloves fresh garlic
  • ½ cup fresh dill
  • 1 cup full-fat Greek yogurt
  • Juice of one lemon
  • salt (to taste)


  1. Preheat oven to 425 degrees.
  2. Add the ground pork, ground beef, fresh herbs, spices, salt, and pepper to a large mixing bowl. Use your hands to mix everything until well combined.
  3. Scoop the meat mixture using cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan that has been drizzled with olive oil.
  4. After all of the meatballs have been rolled and placed on the sheet pan, bake them at 425 degrees for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
  5. While the meatballs are cooking, make the tzatziki sauce. Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined. Stir in the lemon juice and salt and store in the fridge until ready to serve.
  6. When the meatballs are done, let them cool slightly and then serve with the tzatziki sauce. Enjoy!

Keywords: Greek meatballs, tzatziki sauce, meatballs

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  1. One of my favorite recipes that I have made about a dozen times. I noticed you made a change since I had printed it a few years ago to 15-20 minutes instead of 25-30. I have always done 25-28 and never felt this dried them out. This goes great with a Green Lemon Rice. Thanks for the many meals!

  2. Great. Store was out of ground pork, so used sweet Italian sausage, the meatballs were still great.
    The sauce is a must, to compliments the meatballs very well.

  3. Made this as a part of #ATHTCookingClub and it was a huge hit! I love that it came together quickly and the meatballs were so flavorful. Added bonus that it can be personalized on a salad or in a pita. Will be adding it to the dinner rotation!

  4. really good – i fixed these with lemon parmesan orzo and a greek salad and it made a great dinner. i will be taking them to work for lunch with pita bread and making pita sandwich with veggies and tzaziki…. YUM!

  5. Just made this for my family and it was a hit! I halved the lemon in the tzatziki and it still was plenty lemony. Thanks for the great recipe!

  6. I don’t often comment on recipes, but this one has become a frequent one in our house. It is delicious and reheats well for lunch. Thank you!

  7. Can’t wait to make this. Should I be using regular curly parsley or flat leaf Italian? Couldn’t tell from the pics

  8. What size do you roll the meatballs? Or, how many meatballs are made in this recipe? I only have a pound of meat, can I half the recipe successfully?

    • Hi, Eli – I usually do 1-2 tablespoons per meatball depending on how large I want them. And you can definitely halve the recipe if needed!

  9. All I can say is amazing despite my errors! Somehow I left out the onions and garlic In the meatballs. I had doubled all other spices. Then I had accidentally bought fat free yogurt. Despite all of these errors, it was incredible. If you like a little heat ,doubling the red pepper flakes gives an edge of heat with meatballs . I highly recommend!

  10. Browsed Pinterest for awhile to find a good greek meatballs recipe and found this one — it did not disappoint! One of my favorites and my boyfriend LOVED them as well. Will keep this one in the dinner rotation for awhile!

  11. We really enjoyed eating this on a hot summers night. Thanks for the inspiration. I thought it was great as is..of course I adjusted the seasoning mostly because I I never measure😂 and cooked a sample piece of the meatball before I rolled them all out. Definitely will be making these on a regular basis. Thanks again.

  12. I made this recipe last night when we had friends over for dinner. Everyone loved it! I cut the meatballs into thirds, placed them on whole wheat pita with sliced tomato, cucumber, spinach and sauce. My friend’s husband requested the recipe. Thank you for this delicious dish!

  13. I’m not sure what I did wrong but the meatballs were hard on the outside & pink on the inside. I set the oven to 425 & baked it for 20 minutes. They tasted good but I didn’t care for the pink meat in the middle. Any suggestions? I’d like to try making it again. Thank you.

    • Hi, Janet! Sounds like you may just need to cook them a bit longer if they are still pink in the middle. Oven temperatures can vary so they may have just needed a few extra minutes. Hope that helps!

  14. Dinner tonight was a huge hit at our house. My husband doesn’t care for pork so I used all beef. Will definitely make again for a light and filling summer meal.

  15. I made these once before exactly as the recipe is written. And they were so so good. I scanned the comments but didn’t see if anyone substituted the fresh herbs with dry. Now that everything is so expensive, if you’re in a pinch can dried seasoning be used instead? If so how what do you think the measurements should be? Thanks 🙂

    • Hi, Sarah! you could definitely use dried herbs instead of fresh. Typically you’ll use one teaspoon of dried herbs for every tablespoon of fresh. Hope that helps!

  16. Made this while my parents were in town and was a hit! My mom wanted the recipe they were so good. The seasoning for the meatballs provides so much flavor.

  17. What is the actual cook time on top it says 25-30 and bottom 15-20. Delicious nonetheless.

  18. Would have loved to know what you did to create the salad! Did you sauté the green peppers? What’s on the tomatoes? I came to this pin bc of the pic of the salad! Looks yummy.

    • Hi, Amanda! it’s just romaine, green peppers, onions, and sliced tomatoes. There’s salt and pepper on the veggies. Hope you love the recipe!

  19. So good! I made this for dinner a couple nights ago. I served them over lettuce with cucumbers, tomatoes, kalamata olives, and hummus. My 11 yr old just finished the leftovers and said that is the best thing she’s eaten in a month! 😄 I guess I’ll be making it again soon.

  20. My family loved these Greek meatballs more than I thought they would! I’ve made other kinds of meatballs and these are their absolute favorite! I sometimes add a little fenugreek to my meatballs and tonight I am mixing lamb meat with turkey just to make the lamb meat go further because it tastes really really good but can be expensive. Thank you for the amazing recipe and inspiration Mrs. Ashley!!

    • Hi, Nicole! just the veggies in the picture – bell pepper, onion, tomato, and romaine lettuce.

  21. I was afraid all the hype was too good to be true! Definitely not the case. They turned out great! I accidentally bought non-fat yogurt but it didn’t ruin the taste, thank goodness. Thanks for the recipe!

  22. Wow really delicious and flavorful. I made it with jasmine rice and a salad. Would absolutely make again!

  23. I’ve made these probably around ten times, and the only change I make is switch out the pork for lamb. These are amazing every time—I haven’t even bothered trying other recipes. Thank you so much!

  24. These meatballs are FANTASTIC!! I feel like so many times meatball recipes really lack flavor, this is not one! One of our house favorites, and makes awesome leftovers for lunches as well!

  25. Made this tonight. It came together quickly and easily and was so delicious! A hit! Thank you!

  26. We made these at our daughters house over the weekend just to snack on and they were wonderful! We all really enjoyed them, and even our picky 3yr old granddaughter liked them! They were quick to mix up and they cooked quickly, with no mess, in the air fryer! We will definitely make them again … and soon!

  27. The flavor was great but they ended up really dry! I made 16 meatballs from 2 lbs of pork and beef and cooked them for 20 minutes. What fat percentage should the meat be? The pork was really lean so maybe that was why?

    • Mine came out dry too. I used beef and pork. Have you made them since and figured out how to fix the dryness?

      • Hi, Jessica! If your meatballs were dry it’s likely because you overcooked them. Oven temperatures can vary so I’d recommend using a meat thermometer to help you get a better read on when the meatballs are actually done cooking. I haven’t had an issue with my meatballs being dry and I’ve made this recipe several times. I hope that helps!

  28. The meatballs were great! Perfect for keeping in the fridge to heat up for meals throughout the week. I’ll definitely keep these in rotation once my schedule gets busier 🙂

  29. This is hands down one of my absolute favorite meals to make. It was my best discovery of 2021! Really easy to make and the flavors are amazing. Sometimes I cheat and buy store-made tzatziki to make meal prep even faster.

  30. Made these tonight. The red pepper flakes are an excellent idea for these meatballs. So flavorful. Made the bowl option and we both smiled through dinner. Thank goodness we have leftovers for tomorrow.

  31. I’ve been on a serious Mediterranean food kick recently and this recipe is absolutely delicious. Appreciate you and all your yummy recipes!

    • You’re so welcome, Rachel! I’m so glad you enjoyed this recipe! Thanks for taking the time to leave a review!

  32. Such an easy and delicious recipe! The meatballs were so flavorful and the tzatziki was amazing! Will definitely be making this again!

    • I’m so glad you loved this recipe, Melissa! Thanks for taking the time to leave a review!

  33. Really delicious ! Great as party food , dinner, or to freeze and take foe lunch with salad, cucumber salad or whatever side you like .
    Easy to make I let the mixture set overnight in the frig made the meatballs next afternoon ! Delicious !

    • I’m so glad you enjoyed this recipe, Stacie! Thanks for taking the time to leave a review!

    • I’m so glad you enjoyed the recipe, Kimberly! Thanks for taking the time to leave a review!

  34. I’m on a sodium-restricted diet but these looked too good to pass up tweaking to suit my needs. I reduced the salt in the meatballs to just 1/2 tsp, added a little more of each of the fresh herbs and a pinch of red pepper flakes, and the end result was delicious! The tzatziki only needed a tiny pinch of salt for my palate, too.

    • I’m so glad you made this recipe work for you, Marilyn! Thanks for taking the time to leave a review!

  35. Another awesome recipe! My husband and I love making your recipes, easy and delicious! Thank you!!!

    • You’re so welcome, Courtney! So glad you loved this recipe! Thanks for sharing!

  36. Absolutely LOVED this recipe! The meatballs have great flavor, and the tzatziki sauce took them to a different level. Serving on top of a salad made the recipe taste fresh and healthy while still being really filling.

    • I’m so glad you liked it, Natalie! Thanks for taking the time to leave a review!

  37. So good! I did not use mint because I am not a fan. But the meatballs were so juicy and perfect. Very good with feta cheese. I will be using this recipe again.

    • I’m so happy you made this recipe work for you Molly,! Thanks for taking the time to leave a review!

  38. These were delicious!! I followed the recipe exactly as written. So much flavor!! I served with lemon turmeric rice and a tomato cucumber salad. Next time I will try adding feta to the meatballs.

    • I’m so glad you loved them, Rachel! The addition of the lemon turmeric rice sounds wonderful! Thank you for taking the time to leave a review!

  39. Can these be made ahead and reheaded to serve later for a party? if so, what’s the best recommended method of reheating?

    • Hi Kara! You can make them ahead of time and reheat them if you would like! I’d recommend reheating them for 30 seconds at a time until heated through in the microwave. Thanks for your question!

  40. Wonderful! For how simple it was to make, I was not expecting the results to taste like a something I ordered in a Greek restaurant. My family all really liked it. Thanks for the recipe.

  41. These were SO GOOD! The only change I made was to substitute the mint with a little extra dill and parsley. I ate them with a mixed green salad, pita bread and baked sweet potato fries. A great addition to my meal prep rotation and will definitely be making these again! Thank you!

  42. The meatballs were fantastic! Definitely a keeper recipe. I do think the suggested cook time is a little too long, however—I checked them with a thermometer right around the 25min mark and they were, by temperature, overdone. I used a 50/50 beef and pork mix and rolled them into 2oz balls. Will definitely cut back on the cook time the next time I make them.

    One note however—is the salt quantity (1tsp) in the tzatziki sauce correct? Or should it read kosher salt? I made it as-specified and it was inedibly salty. I ended up using 14ox of yogurt (the two containers I had on hand) rather than the 8oz (1 cup) the recipe called for, and it was still very salty. I’m one who tends to lean heavy on the salt in my food by preference, so I’m not afraid of the salt shaker…but this was overpowering.

  43. These meatballs were so incredibly flavorful! I searched the internet for a recipe to go with some leftover tabbouleh and this was soooo good. It’s going in my list of weeknight meals I’ll continue to make.

  44. Made these tonight and they were delicious! The Tzatziki sauce was amazing! Only changes were all beef and I did not have mint but turned out great. The meatballs were a bit dry (only baked 20 min.) but very tasty. I will add broth and maybe a panade next time. Will definitely make again! Hubby loved them with a warmed pita.

    • I’m so glad you loved them, Teresa! Using the ground pork helps to add a little extra fat content to the meat and prevents them from being dry. If you prefer to use all beef, I recommend adding a little extra olive or avocado oil to beef mixture. Hope that helps for the future! So happy you and the hubby enjoyed the recipe!

  45. This recipe is amaaaaaazing. It was so simple and so tasty. The homemade sauce is so simple. It makes me never want to buy tzatziki again. This is going to become a staple in my house!

  46. The whole family enjoyed this tonight. I tried to copy your picture and made some tomato’s and onions marinated in oil and vinegar with herbs. Served with rice and extra feta. So good!

  47. These meatballs are one of our favorite weeknight meals – my kid loves them too! They’re packed with flavor and work well with whatever ground meat you have on hand (we often do a ground beef & lamb combo).

  48. These are delicious! I made them with ground turkey and they only needed 20 minutes to bake. I served over orzo, veggies and feta cheese. I also doubled the recipe to keep some in the freezer for an easy weeknight meal. Thanks so much for the recipe, I can’t wait to make it again!

  49. I have been craving a greek meatball recipe and this looks so good! I’ve never made tzatziki in a food processor either, so I’ll definitely have to try that as well! Thanks for sharing this recipe!

  50. Thank you for this recipe!!! The fresh herbs are such a wonderful addition to the meatballs and they came out so flavorful. I served it with pickled red onions on romaine, tomato and cucumber. Will become a regular in my meal prep rotation. So glad I found your site/recipes. Thank you!

  51. Served the meatballs over a bed of spring mix with couscous, red pepper, cucumber, onion, tzatziki sauce…and added a splash of Greek dressing. Delicious & filling!

  52. These we so good! We ate them with quinoa and a greek salad and even the leftovers were crave-worthy.

    I made my meatballs the size of golf balls and they did need less time in the oven than described – I baked for 22 min, but when I make again will do 20. Otherwise, made as is!

  53. So much flavor!!! The meatballs were flavorful and juicy and the tzatziki was amazing. Thank you for the recipe Ashlea.

  54. I don’t remember the last time my toddlers actually ate meatballs, but holy Dina they almost ate all of these ones before I could get some on my plate! We made these into an Opa style pita wrap, with jalepenos, tomatoes, cucumbers, lettuce, along with the sauce and meatballs. 10/10 SO good! I wish I had leftovers!

  55. These meatballs were AMAZING! We served them with the tzatziki sauce over turmeric rice with a tomato and cucumber salad. They were delicious and easy to make. My partner loved this recipe so much he’s planning on making them for his coworkers at the fire station next time it’s his turn to cook!

  56. Yum! The meatballs were so full of Greek flavor! We are doing Whole30 and these were perfect. We made the tzatziki too and subbed coconut yogurt to keep it whole30. Can’t wait to try some more recipes! Thank you

  57. Was a quick and yummy lunch prep for the week! I subbed the lamb for turkey cause it’s what I had in my fridge. The tzatziki was close to what my Greek yai yai makes and was equally yummy. 🙂

  58. These meatballs turned out great- super flavorful, and a nice size for multiple meals. I just used a store bought tzatziki, so I used the left over herbs in the salad I ate with the meatballs, and doused it all in lemon juice and sumac- *chefs kiss*

  59. I made this recipe for the first time a week ago and my boyfriend and I loved these so much we made them a second time in the same week. We followed the recipe exactly and loved everything about them. If I had to pick one recipe to recommend to all my friends forever, this would be that recipe.

  60. These meatballs and Tzatziki sauce were SO good and SO easy to make!! My husband is a meat eater and I am vegetarian, so we just made half of the meatballs with the pork/beef combo and I made my half with ground Beyond meat, and both versions turned out perfectly! This meal came together so quickly, we’ll definitely be making these again soon!!

  61. Another win! I love your use of seasoning too! Made these with turkey and pork because that is what I had, but they came out perfect and the flavor was SO GOOD. Thanks for another great recipe!

  62. ASHLEA! THESE WERE SO GOOD!!! Omg. We’re vegetarians over here so we made these using impossible burger ground and they were everything we could have wanted and more!! Feeling a little bit too stuffed because we just couldn’t stop eating them! Will definitely be making again and again and again. Thank you!

  63. This was delicious! My husband and I enjoyed it like the picture and the kids had rice with their meatballs and any veggies they wanted. The meatballs were so flavorful! My only comment for those serving kids is that the raw garlic in the tzatziki may taste a little spicy if made fresh. I think next time, I’ll make a day ahead. We’ll definitely make again!

  64. Amazing flavor! I used 2 12oz packages of plant based “meat” and baked them for 18 mins. They turned out perfectly. I served them with a warm pita, the tzatziki sauce, sliced red onions, cherry tomatoes, and lettuce. Can’t wait to make this again!

  65. I made this last night for dinner and it was so delicious!! It was super easy to make and I already had most ingredients which made it even better. My husband and I both loved it. We will definitely be making it again 🙂

  66. Meatballs were crazy flavorful and delicious and the tzatziki sauce was out of this world. Super easy to put together! Served as big mixed green salads with feta, marinated roasted tomatoes, cherry tomatoes, olives, cucumbers, red onion, and bell pepper. Will definitely be adding this into our dinner rotation!

  67. Love this recipe! So simple and delicious. Easy to make non-dairy swaps. Also very filling! 10/10 would recommend and will be making again and again.

  68. I made this last night and it’s delicious! Easy to make and flavorful. I love a straight forward recipe, especially as a meal prep! Definitely making this again. Thank you for this recipe!

  69. Ashlea does it again with an amazing meatball recipe!! My husband and I were regularly making her sticky ginger scallion meatballs and tried these Greek ones today. We paired it with a Greek pasta salad and tomorrow we will use some pita & greens to make a wrap and be sure to add in the tzatziki sauce. These meatballs (and the tzatziki) are SO flavorful and the recipe itself is incredibly simple and easy–my favorite kind. Thank you for all you do, Ashlea!!!!!

  70. So good! Although I would omit the pork, and double the beef
    Found they were a bit dry but awesome flavor@

  71. SO GOOD! I already anticipate these becoming a regular menu item in my house. I ate these on top wild rice with some kalamata olives, tomatoes and cucumber. Going to try in a salad next.

  72. I love Ashlea’s recipes because they come together quickly enough for weeknight dinner and they are always delicious. This one was no exception. I did sub ground turkey for the pork, but otherwise followed the recipe exactly. Will definitely make this one again.

  73. Hello! I followed this recipe and my meatballs came out very dry. They were on the larger side — we made 20 total. Baked for 25 min at 425. Am I missing something?

  74. This was so delicious! It’s a really versatile recipe. For dinner I prepared it with a salad and a pasta salad. Tomorrow I’m going to have the leftovers in a pita. Highly recommend this recipe!

  75. Absolutely delicious! We used half lamb/half meat alternative and it worked out perfectly. Make the tzatziki sauce – you can do it in the blender, but so worth it! We served with rice, cherry tomatoes and snap peas.

  76. As a transplant from Greece, I appreciated this post very much, thank you for sharing it! When my grampa made tzatziki, it felt like Christmas morning. His recipe was a tad different: he’d grade the cucumber, then remove most of its water (thru a cheese cloth), then add the garlic, evoo, yougurt, vinegar, Sn P. [No lemon, no dill, these two are probably a Cypriot influence].

  77. I made this with turkey & plant based meat w/ a few extra spices (chili powder, ginger cayenne pepper)…it came out great.

  78. I followed this recipe to a T and it filled my kitchen with smoke and the meatballs were way overdone. Not sure why!?

  79. This is the second time making this recipe for my family. They loved it and so did I.
    Great adaptable recipe💕

  80. This was delicious! All of the flavors work perfectly together. I served the meatballs over rice with tomatoes, cucumbers, and red onion with the tzatziki sauce on top. Will definitely make it again!

  81. The meatballs have super good flavor. I used a store bought dairy-free tzatziki which complimented the meatballs perfectly! Thank you Ashlea for sharing your talents with us! Will be back for more recipes soon!!

    • I personally always place the uncooked meatballs on a lined 1/4 size cookie tray and pop in the freezer until hard frozen and then place ina labled and dated freezer bag. When i want to cook them i cook at about 425 for 25 min +/-. Frreezing uncooked makes for a juicier end result in my openion.

  82. I just made these for the first time last night – they were SO GOOD!! I’m really glad I found your site, I can’t wait to try more of your recipes 🤗

  83. These Greek meatballs are INCREDIBLE! The flavors are perfection – I was a little nervous putting mint in the meatballs – if you are nervous, do it anyway! They were so delicious, we didn’t leave ourselves enough for a second dinner! I cannot wait to make these again, they will definitely become part of the regular dinner rotation!

  84. The meatballs are delicious! Plan to make them again and have already recommended them to several people. But the tzatziki sauce–it is so delicious and refreshing that I made another separate batch to eat as snacks!

  85. There’s something so therapeutic about making homemade meatballs. Loved all the spices that were included in the meatballs, really a lot of depth of flavor.

  86. SO, so good! The meatballs were great and so flavorful. I made 30 meatballs and made it 6 servings, but next time I think I’ll make fewer and have them be a little larger, or otherwise reduce cooking time a bit.

    The sauce is next level, it really puts the dish over the top. Huge difference over what I normally buy from Trader Joe’s. I didn’t feel like cleaning my food processor, so can confirm that an immersion blender works just fine!

    Can’t wait to try more recipes from your site!!

  87. These were so tasty! I love the sauce and the meatballs came out perfectly. I like that I didn’t have to fry and them bake them.

  88. I cannot say enough good things about these. I made some minor changes based on what I had on hand and taste preferences. I also added some finely diced cucumber to the meatball mix. I had store bought tzatziki sauce so I did not make the homemade version, but next time I will. Looking forward to trying more of Ashlea’s recipes!

  89. Thank you Ashlea for another great recipe! The meatballs were quick to make and delicious. Make extra tzatziki because you will want leftovers!! My 4 and 2 year old loved this meal — I made my husband and I salad bowls as outlined in the blog above the recipe. A perfect dinner!

    • I have made this tzaztiki sauce three weeks in a row to just have on hand. I cannot get enough! I love it for my midday snack with fresh veggies and I have been putting roasted cherry tomatoes on top and serving on warm bread as an appetizer.
      So good!!

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