These delicious Greek Meatballs with Tzatziki sauce are perfect any time of the year.
Greek Meatballs with Tzatziki
Makes about 40
- 1 cup plain Greek yogurt
- ½ cup grated cucumber
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tablespoon chopped fresh dill
- 3½ teaspoons kosher salt, divided
- 2¼ teaspoons ground black pepper, divided
- 2 pounds ground chuck
- 1 cup minced yellow onion
- 1 cup panko (Japanese bread crumbs)
- ½ cup minced fresh parsley
- 2 large eggs, beaten
- 1 tablespoon ground cumin
- Garnish: chopped fresh dill
- Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, stir together yogurt, cucumber, garlic, lemon juice, dill, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and refrigerate for at least 1 hour or overnight.
- In a large bowl, stir together beef, onion, bread crumbs, parsley, eggs, cumin, remaining 3 teaspoons salt, and remaining 2 teaspoons pepper until well combined. Using a 1-ounce spring-loaded scoop, scoop beef mixture, and shape into meatballs. Place on prepared pan.
- Bake until a food thermometer inserted in thickest portion registers 165°, about 20 minutes. Serve with tzatziki. Garnish with dill, if desired.
Kitchen Tip: For easy party prep, make the tzatziki and shape your meatballs the night before.
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