Description
Mediterranean Meatballs with Herbed Tzatziki
Ingredients
For the Meatballs:
1 lb ground lamb or beef (or a mix)
1/4 cup breadcrumbs
1 egg
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tsp dried oregano
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)
For the Tzatziki:
1 cup Greek yogurt
1/2 cucumber, grated and squeezed to remove excess water
2 garlic cloves, minced
2 tbsp fresh dill, chopped
1 tbsp olive oil
1 tsp lemon juice
Salt and pepper, to taste
Optional:
Warm pita bread or flatbread for serving
Extra olive oil and fresh parsley for garnish
Directions
Prepare the Meatballs:
In a large mixing bowl, combine ground meat, breadcrumbs, egg, garlic, parsley, oregano, cumin, paprika, salt, and pepper. Mix until just combined.
Form into small meatballs (about 1 inch in diameter).
Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 4-5 minutes per side, until browned and cooked through (internal temperature of 160°F/71°C). Remove and set aside.
Make the Tzatziki:
In a small bowl, combine Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper. Stir well and chill in the fridge until ready to serve.
Assemble and Serve:
Serve the meatballs with tzatziki on the side. Drizzle with olive oil and garnish with fresh parsley. Pair with warm pita bread or flatbread for a perfect Mediterranean meal!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~380 kcal per serving
#MediterraneanMeatballs #TzatzikiLove #HealthyMeals #EasyDinnerRecipes #MediterraneanFlavors #FreshAndDelicious
Step-by-Step Guide
1. Mix Meatball Ingredients: In a large bowl, gently combine the ground meat, breadcrumbs, egg, minced garlic, parsley, and all dried spices. Overmixing can lead to tough meatballs, so stop as soon as the ingredients are incorporated.
2. Form Meatballs: With damp hands, roll the mixture into 1-inch balls. This ensures they cook evenly and don’t stick to your hands.
3. Cook to Perfection: Heat olive oil in a skillet over medium heat. Add meatballs in a single layer, not crowding the pan. Cook for 4-5 minutes, then roll to another side, repeating until browned all over and cooked through (160°F internal temperature).
4. Prepare Tzatziki: While meatballs cook, grate the cucumber. Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible. This is crucial for a thick, creamy sauce. Mix with yogurt, garlic, dill, olive oil, lemon juice, salt, and pepper.
5. Rest and Serve: Let the cooked meatballs rest for 2-3 minutes before serving. This allows juices to redistribute. Serve with the chilled tzatziki.
Serving Suggestions
These versatile meatballs shine in various presentations. For a classic mezze platter, serve them with warm pita, olives, feta cheese, and marinated vegetables. For a hearty bowl, place them over a bed of lemon-herb rice or couscous, add a chopped Greek salad, and dollop with tzatziki. They also make excellent sandwiches stuffed into pita pockets with lettuce, tomato, red onion, and a generous spread of the herbed sauce.
How-to Summary
Combine lamb/beef with breadcrumbs, egg, garlic, parsley, and Mediterranean spices. Form into 1-inch balls and pan-sear until cooked through. Separately, mix Greek yogurt with grated/drained cucumber, garlic, dill, lemon, and olive oil for tzatziki. Serve meatballs warm with the cool, creamy sauce.
Frequently Asked Questions
Can I bake these meatballs instead of pan-frying? Absolutely. Preheat your oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet, lightly drizzle with oil, and bake for 18-20 minutes, turning halfway, until cooked through.
How can I make this recipe gluten-free? Substitute the breadcrumbs with an equal amount of gluten-free breadcrumbs or almond flour. Ensure all other ingredients, like spices, are certified gluten-free.
Can I make the meatballs ahead of time? Yes, you can prepare the meatball mixture, form the balls, and store them covered in the refrigerator for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
Why is my tzatziki watery? The most common cause is not removing enough moisture from the cucumber. Thoroughly squeezing the grated cucumber is the key to a thick, dip-able consistency.
What’s a good substitute for fresh dill? If fresh dill is unavailable, you can use 2 teaspoons of dried dill. For a different herb profile, fresh mint makes a delicious and authentic alternative.
Common Mistakes to Avoid
- Overmixing the Meat: This develops the proteins and results in dense, rubbery meatballs. Mix until just combined.
- Skipping the Cucumber Drain: Not removing excess water from the cucumber will dilute your tzatziki, making it runny.
- Crowding the Pan: Adding too many meatballs at once steams them instead of searing. Cook in batches for a perfect brown crust.
- Underseasoning: Don’t be shy with the salt and herbs. Taste the tzatziki and adjust seasoning before serving.
Conclusion
These Mediterranean Meatballs with Herbed Tzatziki offer a flavorful and satisfying journey to the heart of Mediterranean cuisine in under 40 minutes. By following the detailed steps and avoiding common pitfalls, you’ll create a dish that’s perfect for a weeknight dinner or impressive enough for guests. The combination of warmly spiced, juicy meatballs with the cool, tangy freshness of homemade tzatziki is truly unbeatable. Experiment with the serving suggestions to make this versatile recipe your own.