Greek Style Beef Meatballs (Printable)
Mediterranean spiced beef meatballs with lemon zest and a cooling yogurt-dill sauce — simple, flavorful main for four.
# What You'll Need:
→ Meatballs
01 - 1 lb ground beef
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 oz breadcrumbs (gluten-free if needed)
05 - 1 large egg
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh mint, chopped (or 1 tsp dried mint)
08 - 1 tsp dried oregano
09 - 1 tsp ground cumin
10 - Zest of 1 lemon
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 2 tbsp olive oil (for frying)
→ Yogurt Sauce
14 - 7 oz Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 tbsp fresh dill, chopped
17 - 1 small clove garlic, minced
18 - Salt and pepper, to taste
# How-To Steps:
01 - In a large mixing bowl, combine the ground beef, red onion, garlic, breadcrumbs, egg, parsley, mint, oregano, cumin, lemon zest, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
02 - With wet hands to prevent sticking, portion the mixture and roll into walnut-sized balls, yielding approximately 20 meatballs.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry the meatballs in batches, turning occasionally, until evenly browned and cooked through to an internal temperature of 160°F, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
04 - While the meatballs cook, whisk together the Greek yogurt, lemon juice, fresh dill, and minced garlic in a small bowl. Season with salt and pepper to taste.
05 - Arrange the hot meatballs on a serving platter alongside the yogurt sauce. Garnish with additional fresh parsley if desired.
# Expert Advice:
01 -
- The yogurt sauce alone is worth making this recipe, and you will want to put it on everything from roasted vegetables to sandwiches.
- These meatballs come together in under 45 minutes from start to finish, which makes them perfect for a weeknight dinner that still feels like you put in real effort.
02 -
- Overmixing the meat mixture is the number one mistake that turns tender meatballs into rubbery disappointment.
- Letting the shaped meatballs rest in the fridge for 15 minutes before frying helps them hold their shape and brown more evenly.
03 -
- Keep a bowl of water next to you while shaping the meatballs because wet hands prevent sticking and give you smoother, rounder results.
- Make a double batch of the yogurt sauce because it disappears fast and keeps well in the fridge for up to three days.