Jen
Have you ever had a rogue meatball escape your pan like it was trying to make a run for it? I have. Picture this: I’m in my kitchen, humming along, forming perfectly round meatballs, feeling like a Greek culinary goddess. I gently place them in the pan, and just as I turn to grab my spatula—boom! One meatball flings itself out of the pan, rolls off the counter, and lands right in my dog’s food bowl. My dog, being the opportunist he is, gobbles it up before I can even blink. Let’s just say, he had a five-star dinner that night.
Now that I’ve mastered the art of keeping my meatballs in the pan, I’m excited to share my delicious recipe for Greek meatballs with tzatziki and a fresh salad. It’s flavorful, simple, and perfect for a balanced meal. Let’s get cooking!
Ingredients:
For the Meatballs:
- 1 lb ground beef (85/15 blend)
- ½ red onion, roughly chopped
- 3 cloves garlic, minced
- ½ cup fresh parsley
- ¼ cup fresh dill
- ¼ cup fresh mint
- 1 tsp dried oregano
- 1 tsp salt
- 1 tbsp olive oil (if using lean beef)
For the Tzatziki:
- 2 mini cucumbers, finely chopped
- 1 garlic clove, minced
- ½ cup fresh dill
- ¼ cup fresh parsley
- 1 tbsp fresh mint
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup Greek yogurt (unflavored)
- 1 tbsp extra virgin olive oil
- ½ tsp salt
For the Salad:
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, quartered
- 1 green bell pepper, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup black olives
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon
- ½ tsp dried oregano
- Salt to taste
Instructions:
Step 1: Prepare the Herb Mixture
I add the fresh parsley, dill, mint, and red onion to a food processor and pulse until finely chopped. If you don’t have a food processor, you can finely chop everything by hand (though I totally understand if you take the shortcut like me!).
Step 2: Mix and Shape the Meatballs
In a large bowl, I combine the ground beef, herb mixture, minced garlic, dried oregano, and salt. I mix until well combined. If my beef is leaner than 85/15, I add a tablespoon of olive oil to keep them juicy. Then, I form the mixture into small meatballs, about the size of a golf ball.
Step 3: Cook the Meatballs
I love that I have options! I can cook them in a skillet over medium heat with a drizzle of olive oil, turning occasionally for 10-12 minutes until golden brown. I can also bake them at 400°F for 12-15 minutes or air fry them at 375°F for about 10 minutes. (But seriously, stove-top wins for that perfect crust!)
Step 4: Make the Tzatziki
I add the mini cucumbers, garlic, dill, parsley, and mint to the food processor and pulse until finely chopped. Then, I transfer it to a bowl and stir in the Greek yogurt, lemon zest, lemon juice, olive oil, and salt. I mix well and set it aside.
Step 5: Assemble the Salad
In a bowl, I combine the sliced cucumber, cherry tomatoes, bell pepper, feta, and olives. Then, I drizzle with olive oil and lemon juice, sprinkle with oregano and salt, and toss everything together.
Step 6: Build My Bowl
I start with a bed of mixed greens, top it with meatballs, drizzle a generous amount of tzatziki, and add a side of the fresh salad. If I’m feeling extra, I serve it with warm pita or rice!
Final Thoughts
These Greek meatballs are juicy, flavorful, and perfect for meal prep. Whether I serve them with rice, in a pita, or over a salad, they always satisfy. Just a word of advice—keep an eye on your meatballs unless you want your dog to have the best meal of his life!
Enjoy, and let me know if you give this recipe a try!
