These mouthwatering Mediterranean meatballs with tzatziki feature a savory blend of spices and creamy yogurt sauce. Serve this simple meal with a Greek salad, pita bread, or your choice of grains.
Preheat the oven to 400 degrees F. Line 2 smaller baking sheets (or 1 large one) with foil, add one tablespoon of olive oil in each, and using a baking brush, brush the oil all over. Set aside.
In a small bowl, add milk and bread and let it soak up all the milk. Squish with your fingers. Let the bread absorb all the milk.
Add the ground meat, soaked bread in milk, grated onion, seasonings, lemon zest, minced garlic, chopped herbs, and 2 eggs. Mix well to combine with your hands or spoon.
Using a 1-inch cookie scoop, scoop out the meatballs onto the baking sheet. Add two scoops per meatball to make them larger or one scoop for smaller-sized ones, or use a 2-inch cookie scoop to get one large meatball. (Dip your hands into a bowl of water before rolling the meatballs. This will make the meatball surface smooth and help prevent the meat from sticking to your hands.) Transfer the meatballs to the baking sheets.
Bake in the oven for 13-15 minutes, rotating the pans halfway through. Or until the internal temperature reaches 165 degrees fahrenheit. While the meatballs cook, make the tzatziki sauce.
Tzatziki sauce
In a small bowl, add yogurt, grated cucumber, chopped dill, grated garlic, lemon juice, and kosher salt. Mix well to combine. Cover and place in the fridge for at least 15 minutes to allow flavors to combine. Also great to make ahead.
To serve
Add tzatziki sauce to a bowl or plate, and top with cooked meatballs. Serve with a side of Greek salad, crumbled feta cheese, olives, and pita bread. Tu can also add a side of cooked couscous, orzo pasta or quinoa.
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Notes
Allow meatballs to cool completely before freezing. Lay meatballs in a single layer in a freezer bag and seal, removing as much air as possible. Freeze for up to 3 months. When ready to use, preheat the oven to 400°F. Arrange on a parchment-lined baking sheet and bake for 15 minutes.If freezing meatballs raw, add them to a baking sheet and let them freeze completely before adding them to a freezer bag. Thaw out for a few hours in the fridge before baking, following my baking instructions above.