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Greek Beef and Pork Meatballs with Tzatziki Recipe

Greek Beef and Pork Meatballs with Tzatziki Recipe

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If you’re looking for a crowd-pleasing dish that bursts with Mediterranean flavors, I’ve got just the thing for you. This Greek Beef and Pork Meatballs with Tzatziki Recipe is one of those gems I keep coming back to—because it’s easy, packed with herbs, and that creamy, tangy tzatziki sauce? Absolute perfection. Whether you’re cooking for family or friends, these meatballs bring a little sunshine to any table, and I can’t wait to share all my tips so you nail it on your first try.

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Why You’ll Love This Recipe

  • Perfect Herb Blend: Fresh parsley, dill, and mint bring authentic Greek flavor without any fuss.
  • Balanced Meat Mix: Using both beef and pork keeps the meatballs juicy and tender every time.
  • Creamy Tzatziki Sauce: It’s the fresh, cool complement that turns simple meatballs into a party.
  • Simple to Make: With easy ingredients and straightforward steps, it’s a no-stress meal you’ll want on repeat.
Two white bowls each hold a colorful Greek-inspired salad with three layers: a base of chopped green lettuce, a middle layer of sliced red tomatoes, green cucumber, and green bell pepper strips, and a top layer with five browned meatballs garnished with fresh dill, crumbled white feta cheese, and a dollop of white tzatziki sauce with olive oil and herbs. A third white bowl contains extra meatballs with dill, placed next to a pale bowl filled with white tzatziki sauce topped with olive oil and dill, and a silver spoon inside. Pieces of torn pita bread rest beside the bowls on a white marbled surface, along with a blue and white striped cloth. The scene is bright and fresh. photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

These ingredients come together to create a fantastic harmony of flavors. I always recommend fresh herbs if you can get them—they truly make all the difference. Also, choosing a good quality ground beef and pork mix helps keep your meatballs tender and juicy.

  • Olive oil: Use a nice extra virgin for drizzling on the pan; it helps crisp the outsides perfectly.
  • Ground beef: Try to get 85/15 lean-to-fat ratio for juicy meatballs.
  • Ground pork: Adds extra richness and a slightly sweeter flavor.
  • Salt: Essential to bring all the flavors alive—don’t skimp here.
  • Ground cumin: Gives subtle warmth and a hint of earthiness in the background.
  • Ground oregano: Classic Greek herb; fresh is great but dried works well too.
  • Red pepper flakes: Adds just the right kick without overpowering.
  • Fresh parsley: Brightens the meatballs—chop it finely!
  • Fresh dill: Invokes that unmistakable Greek vibe; use plenty!
  • Fresh mint leaves: A surprising touch that lifts the whole dish.
  • Red onion: Adds subtle sweetness and crunch; finely diced for best texture.
  • Black pepper: Freshly ground, always better.
  • Garlic: Both in meatballs and sauce—it’s your flavor powerhouse.
  • Seedless cucumber: For the tzatziki, finely diced or pulsed to keep it fresh and crunchy.
  • Full-fat Greek yogurt: Creamy, rich, and tangy, the heart of the tzatziki.
  • Lemon juice: Freshly squeezed to add brightness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Greek Beef and Pork Meatballs with Tzatziki Recipe is like a blank canvas. Over the years, I’ve tweaked it to suit every mood and occasion. Feel free to make these meatballs your own!

  • Lean meat option: When I’m aiming for a lighter meal, I swap pork for ground turkey—it still stays juicy with the herbs and spices.
  • Make it spicy: I sometimes double the red pepper flakes or add a pinch of smoked paprika for a smoky twist that my family loves.
  • Dairy-free tzatziki: For friends with dietary needs, Greek yogurt can be replaced with coconut yogurt; the flavor shifts but it’s still refreshing.
  • Grilled meatballs: If you have a grill going, these meatballs get fantastic smokiness, adding depth that’s hard to beat.

How to Make Greek Beef and Pork Meatballs with Tzatziki Recipe

Step 1: Mix Your Meatball Magic

Start by preheating your oven to a high 425°F—it’s high heat that guarantees that lovely crisp crust on these meatballs. In a large bowl, toss in the ground beef and pork, fresh herbs like parsley, dill, and mint, diced red onion, minced garlic, and all your spices: salt, cumin, oregano, red pepper flakes, and a bit of black pepper. I like to roll up my sleeves and use my hands to mix everything gently but thoroughly. If you overwork the meat, the meatballs can turn tough. So, just combine until everything’s evenly distributed.

Step 2: Shape and Prep for Baking

Grab a cookie dough scoop or your hands to portion out the meat mixture into uniform balls—about the size of golf balls works best. Roll them gently in your palms to smooth the edges. Drizzle some olive oil on a rimmed sheet pan and place the meatballs there with some space in between so they cook evenly. This part is fun—the shape determines the bite, so make them round and consistent.

Step 3: Bake Until Juicy and Golden

Pop the tray in the oven and bake for about 15-20 minutes. I use an instant-read thermometer (if you have one, you should get one!) to make sure they reach a safe 165°F inside. The smell will start to fill your kitchen—it’s pure happiness! You’ll know they’re done when they’re golden on the outside and juicy on the inside.

Step 4: Whip Up That Cooling Tzatziki

While the meatballs bake, let’s tackle that luscious tzatziki sauce. I usually pop diced seedless cucumber, fresh garlic, and dill into my food processor—pulse until it’s finely chopped but not mushy to keep some texture. Then mix this into the Greek yogurt, add a good squeeze of lemon juice, and season with salt to taste. Chill it in the fridge while your meatballs rest; the flavors meld beautifully this way.

Step 5: Serve and Dive In!

Once your meatballs are cooked and slightly cooled, serve them alongside a generous dollop of your homemade tzatziki. I love this because the creamy sauce balances the savory spices and herbs perfectly. Trust me, your family and friends will go crazy for this combo!

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Pro Tips for Making Greek Beef and Pork Meatballs with Tzatziki Recipe

  • Don’t Overmix the Meat: Mixing just until combined keeps the meatballs tender and juicy. Overworking can make them dense.
  • Use Fresh Herbs: Fresh parsley, dill, and mint add vibrant flavor that dried herbs just can’t match—especially the mint for freshness.
  • High Heat Baking: Baking at 425°F helps the outsides get crisp without drying the inside.
  • Use a Thermometer: Checking internal temperature prevents overcooking and ensures food safety (165°F is your magic number).

How to Serve Greek Beef and Pork Meatballs with Tzatziki Recipe

In a white bowl, there are five browned meatballs placed mostly on a bed of green lettuce leaves at the bottom layer. To the right, a thick layer of white creamy yogurt sauce with small green herb pieces and a drizzle of olive oil is visible. Above and to the left of the sauce are slices of red tomatoes and green cucumber pieces, mixed with green and dark purple olives. Small white crumbled cheese is sprinkled over the top of the salad and meatballs, along with fresh green dill and mint leaves scattered around. A piece of light brown pita bread leans on the right edge of the bowl, and a silver fork sits on the bottom left side, resting on a blue and white striped cloth. The bowl is resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top the meatballs with a sprinkle of extra fresh dill or chopped mint—it just adds such a bright pop of color and flavor. Sometimes I toss a few thin lemon wedges on the side for squeezing over. Kalamata olives nearby are always a nice touch if you’re feeling extra authentic.

Side Dishes

These meatballs shine alongside warm pita bread, a crisp Greek salad with tomatoes and cucumbers, or even some roasted lemon potatoes. For casual dinners, I love serving them over couscous or orzo pasta tossed with herbs. You’ll find the entire plate bursting with fresh Mediterranean vibes.

Creative Ways to Present

For special occasions, I’ve turned these Greek Beef and Pork Meatballs with Tzatziki Recipe into mini sliders using small buns and extra tzatziki drizzle—icy tzatziki on warm, spiced meatballs? Total crowd-pleaser. Another fun idea is serving them on skewers as an appetizer with a tzatziki dip on the side—makes for a stylish party platter.

Make Ahead and Storage

Storing Leftovers

I usually pop leftover meatballs in an airtight container and refrigerate them for up to 3 days. When I do this, I keep the tzatziki separate because it stays freshest chilled, and it keeps the meatballs from getting soggy overnight.

Freezing

This recipe freezes beautifully. I flash-freeze the cooked meatballs on a tray before transferring them to a freezer bag. When frozen individually like this, they won’t stick together, and you can pull out just what you need. The tzatziki doesn’t freeze well, so plan to make a fresh batch or keep it refrigerated separately.

Reheating

To reheat, I like to warm the meatballs in a 350°F oven for about 10 minutes, which keeps them juicy and restores a bit of the crispness. Microwaving works too, but you might lose some texture. Serve immediately with chilled tzatziki for that perfect balance.

FAQs

  1. Can I make these meatballs gluten-free?

    Absolutely! This Greek Beef and Pork Meatballs with Tzatziki Recipe doesn’t include breadcrumbs as is, so it’s naturally gluten-free. Just double-check all your spices and yogurt to ensure they haven’t been cross-contaminated.

  2. What if I don’t have a food processor for the tzatziki?

    No worries! You can finely grate the cucumber and mince the garlic and dill by hand, then stir everything into the Greek yogurt. It might be a bit chunkier, but just as delicious.

  3. Can I make the meatballs ahead and bake them later?

    Yes! I often form the meatballs and store them raw in the fridge overnight. When ready to eat, just bake them as directed, adding a couple more minutes if needed. This is a great time saver.

  4. Is it okay to substitute ground lamb for pork?

    Definitely. Ground lamb adds a richer, more traditional flavor to Greek meatballs. Just be aware it can be fattier, so you might want to adjust seasoning accordingly.

Final Thoughts

Honestly, this Greek Beef and Pork Meatballs with Tzatziki Recipe is a staple in my kitchen for a reason. It’s that kind of meal you make once and then can’t stop dreaming about. I love how the fresh herbs and spices sing with the creamy, tangy tzatziki, and how simple it is to throw together—even on a busy weeknight. Give it a go, and I promise it’ll become one of your favorites too. Let me know how yours turn out—I always love hearing from friends who’ve tried it!

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Greek Beef and Pork Meatballs with Tzatziki Recipe

Greek Beef and Pork Meatballs with Tzatziki Recipe

4.6 from 125 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek
Print Recipe

Description

These Greek Meatballs with Tzatziki Sauce combine tender, flavorful meatballs made from ground beef and pork with fresh herbs and spices, baked to perfection and served alongside a cool, creamy, and tangy tzatziki sauce. This dish is perfect for a satisfying dinner or appetizer with authentic Mediterranean flavors.

Ingredients

Scale

For the Meatballs:

  • 1 tablespoon olive oil
  • 1 pound 85/15 ground beef
  • 1 pound ground pork
  • 2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint leaves
  • 1/4 cup finely diced red onion
  • 1/4 teaspoon black pepper
  • 4 cloves fresh garlic, finely minced

For the Tzatziki Sauce:

  • 1/2 cup diced seedless cucumber
  • 2 cloves fresh garlic
  • 1/2 cup fresh dill
  • 1 cup full-fat Greek yogurt
  • Juice of one lemon
  • salt (to taste)

Instructions

  1. Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for baking the meatballs, ensuring a hot environment for a nicely browned exterior.
  2. Mix the meatball ingredients: In a large mixing bowl, combine the ground pork, ground beef, fresh parsley, dill, mint, finely diced red onion, minced garlic, salt, pepper, cumin, oregano, and red pepper flakes. Use your hands to thoroughly mix until all ingredients are evenly incorporated.
  3. Form the meatballs: Using a cookie dough scoop, portion the meat mixture and roll each portion between the palms of your hands to create uniform meatballs. Place them on a sheet pan lightly drizzled with olive oil to prevent sticking.
  4. Bake the meatballs: Place the sheet pan in the preheated oven and bake the meatballs for 15-20 minutes, or until their internal temperature reaches 165 degrees Fahrenheit as measured by a meat thermometer.
  5. Prepare the tzatziki sauce: While the meatballs are baking, put the diced cucumber, fresh garlic cloves, and dill in a food processor and pulse until finely chopped. Transfer this mixture to a bowl, then add the Greek yogurt, stirring until well combined. Incorporate the lemon juice and salt to taste, then refrigerate the sauce until serving.
  6. Serve: Once the meatballs are cooked, let them cool slightly. Serve warm alongside the chilled tzatziki sauce for dipping or drizzling. Enjoy this classic Greek pairing!

Notes

  • You can substitute ground lamb for pork or beef to make the meatballs more traditional in Greek cuisine.
  • For a spicier kick, increase the red pepper flakes to 1 1/2 teaspoons.
  • If you don’t have a food processor, finely chop cucumber, garlic, and dill by hand for the tzatziki sauce.
  • Make the tzatziki sauce a few hours ahead to allow flavors to meld nicely.
  • Serve meatballs with warm pita bread or over a bed of rice or salad for a fuller meal.

Nutrition

  • Serving Size: 1 serving (approx. 5-6 meatballs with sauce)
  • Calories: 430 kcal
  • Sugar: 3 g
  • Sodium: 720 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 110 mg