Whether you’re planning a Mediterranean-inspired dinner party, looking for an easy weeknight meal prep, or simply craving something savory, juicy, and fresh, this dish delivers on every front. Combining a rich blend of ground beef and pork, aromatic herbs, warm Middle Eastern spices, and a cool, zesty cucumber-yogurt sauce (tzatziki), these Greek meatballs are guaranteed to become a household favorite.

In Greece, meatballs are often called keftedes. What sets them apart from Italian or Swedish meatballs is the heavy use of fresh, vibrant herbs—like mint, dill, and parsley—and a unique spice profile featuring cumin, oregano, and a touch of warmth from Aleppo pepper and za’atar.

By combining ground beef (85% lean) and ground pork, you get the perfect balance of deep, meaty flavor and incredible juiciness.

Greek Meatball Ingredients:

• ½ pound ground beef (85% lean for optimal moisture)
• ½ pound ground pork
• 1 tablespoon olive oil (plus extra to coat the bottom of your baking sheet)
• ¼ cup (27g) panko breadcrumbs (to bind and keep them tender)
• 2 tablespoons fresh parsley, finely chopped
• ½ tablespoon fresh dill, finely chopped
• 1 tablespoon fresh mint, finely chopped (the secret fresh touch!)
• 1 large shallot, finely diced (about ¼ cup)
• 2 garlic cloves, minced or grated on a microplane
• 1 ¼ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• ½ teaspoon Aleppo pepper flakes (adds a subtle, fruity heat)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon za’atar (optional, but highly recommended for an earthy depth)
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano

Cool and Refreshing Homemade Tzatziki Sauce

No plate of Greek meatballs is complete without a dollop of tangy, garlicky tzatziki sauce. Made with thick Greek yogurt, crunchy cucumber, fresh dill, and bright lemon juice, it cuts through the richness of the spiced meat for the ultimate flavor contrast.

Tzatziki Ingredients:

• ½ large English cucumber, diced (or grated and drained of excess water)
• ¼ cup fresh dill, chopped
• 1 cup (230g) full-fat Greek yogurt
• 1-2 garlic cloves, minced
• Juice of ½ fresh lemon
• ½ to ¾ teaspoon kosher salt (to taste)

Step-by-Step Instructions

Step 1: Make the Tzatziki First

Making the tzatziki ahead of time allows the flavors to meld together in the refrigerator while you cook the meatballs.

Prep the cucumber: Dice the English cucumber finely. (Tip: If you prefer a smoother texture, grate the cucumber on a box grater and squeeze it firmly in a clean kitchen towel or paper towels to remove excess moisture so your sauce doesn’t get watery).

Mix: In a medium bowl, combine the Greek yogurt, prepared cucumber, chopped fresh dill, minced garlic, fresh lemon juice, and kosher salt.

Chill: Stir well, taste, and adjust salt if needed. Cover and place in the refrigerator until ready to serve.

Step 2: Prep for the Meatballs

Preheat your oven to 400°F (200°C).

Brush baking sheet with olive oil (you can line the pan with parchment for easier clean up if you’d like).

Step 3: Mix the Meatball Mixture

Measure all the dried herbs in a small bowl and whisk them until they are combined.  I like to do this because I think it helps to distribute the spices evenly without overmixing the meatball mixture.

Add the ground pork, ground beef, olive oil, breadcrumbs, fresh herbs, salt, pepper and spices to a large mixing bowl. Use your hands to mix everything until well combined.  Do not overwork the mixture or the meatballs will be tough.

Step 4: Shape and Bake

Roll the mixture into uniform meatballs (about 1.5 to 2 inches in diameter, yielding roughly 16–20 meatballs depending on size) and place them on the oiled baking sheet.

Bake Greek turkey meatballs for 15-20 minutes (internal temperature should be 165°F – 74°C.  If you rolled your meatballs larger than 2 inches, you will need to increase the baking time to 20-25 minutes.

When the meatballs are done, let them cool slightly, and serve with tzatziki sauce. I like to serve them with lemon orzo and a side of Greek salad too.

Tips for Success

• Don’t skip the fresh mint: While dried herbs work in a pinch, the combination of fresh mint, dill, and parsley is what gives keftedes their signature bright, herbaceous flavor profile.
• Control the garlic: If you love garlic, use the full amount listed. If you prefer a milder flavor, you can reduce the garlic in the tzatziki to one clove.
• Make ahead: The meatball mixture can be shaped into balls a few hours in advance and kept covered in the fridge until you’re ready to bake.

Did you try this recipe? Let me know how your Greek meatballs and tzatziki turned out in the comments below!