Traditional Greek Meatballs with Tzatziki

These traditional Greek meatballs with tzatziki (also called Keftedes) are packed with fresh Mediterranean herbs, bursting with authentic flavors, and shallow fried to juicy perfection.

Keftedes are a beloved staple in Greece as well as in our family. This recipe comes from my grandfather who swears by using both beef and pork to make the most tender and delicious Greek style meatballs.

Greek meatballs with tzatziki make for an easy dinner that can be made ahead of time, meal prepped for another day, or served as an appetizer with toothpicks.

Looking for more traditional Greek recipes? Check out my YiaYia’s Pastitsio or Spanakopita.

WHAT ARE GREEK MEATBALLS MADE OF?

The traditional recipe for keftedes includes ground lamb or ground beef. Our family believes that the best Greek meatball recipe includes a 50/50 mix of ground beef and ground pork.

Learn more about the history and origin of Keftedes in this article.

WHAT INGREDIENTS DO I NEED TO MAKE GREEK MEATBALLS WITH TZATZIKI?

FOR THE MEATBALLS –

Ground beef + ground pork: a 50/50 mix is the perfect combination for tender Greek keftedes. You can absolutely use all ground beef or substitute for ground lamb.

Yellow onion: should be finely diced and sautéed until just translucent and softened. Let cool before adding to the bowl. Sautéing the onions really enhances the flavor of the meatballs.

Stale bread: soak stale bread in water, squeeze the water out, then add to the bowl. This is another Greek family trick that we prefer instead of using store-bought breadcrumbs.

Eggs: eggs bind everything together.

Red wine vinegar: added to ensure crispy meatballs when shallow fried.

Fresh oregano: fresh is best but you can substitute for 2 teaspoons dried herbs.

Fresh parsley: fresh is best but you can substitute for 2 teaspoons dried herbs.

Butter: option to use lactose-free butter to make this recipe dairy-free.

Garlic: is optional. If I’m serving with tzatziki, I don’t add garlic to the meatball mixture because there is plenty in the tzatziki.

FOR THE TZATZIKI –

Greek yogurt: plain, strained Greek yogurt is best. This can be substituted for lactose-free Greek yogurt for a dairy-free option.

Cucumber: choose an english or hot house cucumber so you don’t have to peel it. Grate using the large side of a cheese grater. Ensure you squeeze all water out before adding to tzatziki.

Fresh Garlic: minced finely.  

Tip: place minced garlic into the bowl with Greek Yogurt while preparing the rest of the ingredients. This will neutralize the garlic.

Olive oil: mix in a few tablespoons of extra virgin olive oil while making the sauce as. Drizzle on top for presentation.

Salt & Pepper: I added measurements on the recipe card, but I usually add salt & pepper to taste.

Vinegar: 1 tbsp of vinegar is the traditional Greek way of making tzatziki.

HOW TO MAKE GREEK MEATBALLS WITH TZATZIKI

These easy Greek meatballs come together in under 30 minutes and are really simple to make.

FOR THE MEATBALLS –

Step 1 – Finely dice a small yellow onion (only use ½ if it’s large). Cut stale bread into pieces and place in a bowl. Cover with water and let soak for 30 seconds, squeeze water out of bread pieces and set aside. In a separate small bowl lightly beat 2 eggs and set aside. Chop fresh parsley and oregano, set aside.

Step 2 – Heat 2 tbsp butter in a large pan over medium-high heat. Add diced onions and sauté for 3-5 minutes until softened and just translucent. Remove from heat and set aside to cool down.

Step 3 – In a large mixing bowl add ¾ pound ground beef and ¾ pound ground pork. Add beaten eggs, soaked bread pieces, sauteed diced onions, salt, pepper, vinegar, fresh oregano, and fresh parsley. Combine together using your hands (don’t over mix).

Optional step: cover bowl and refrigerate for 30 minutes or up to overnight. This enhances the flavors and makes it easier to form into balls since the mixture firms up.

Step 4 – Heat a shallow layer of oil in a large pan over medium-high heat. Place ½ cup of flour on a plate. Form small meatballs and lightly roll in the flour. Place floured meatballs in pan, careful not to overcrowd (work in batches).

Step 5 – Carefully rotate meatballs to brown and crisp up on all sides. Remove and set on cooling rack.

FOR THE TZATZIKI –

Step 1 – Add Greek yogurt to a medium sized bowl and place minced garlic on top of yogurt.

Step 2 – Grate 1/2 a cucumber using the large side of a box grater. Place in a fine strainer or cheesecloth to strain out as much water as possible from the grated cucumber.

Tip: To strain the cucumber, you can simply use your hands if needed. Another option is to place into a fine strainer and let the cucumber sit for 20 minutes while the water fully drains out.

Step 3 – Add cucumber to the bowl with yogurt and garlic. Add 1 tbsp vinegar and 2 tbsp olive oil. Add salt and pepper to taste. Mix to combine and drizzle olive oil on top for presentation.

WHAT TO SERVE WITH GREEK MEATBALLS

I grew up eating Greek meatballs with tzatziki sauce, a side of Greek salad, roasted lemon potatoes, and warm pita bread.

Other ways to enjoy traditional Greek meatballs:

• Salad bowl: place chopped cucumber, tomato, red onion in a bowl then top with crumbled feta, 5-6 meatballs, and a dollop of tzatziki.
• Wrap: spread tzatziki inside your favorite wrap, place meatballs on top, and add Greek veggies.
• Party appetizer: form slightly smaller size balls and serve with toothpicks and a side of homemade tzatziki for dipping.
• Dinner plate: serve keftedes with a plate of roasted lemon potatoes, Greek salad, and side of pita for a complete meal.

RECIPE VARIATIONS AND SUBSTITUTIONS

• Cooking method: bake instead of shallow fry for less oil. Bake at 375 F for 30 minutes.
• Meatball size: form smaller sized meatballs when serving as an appetizer so they can be easily picked up with toothpicks.
• Ground meat: feel free to use ground lamb, ground bison, or ground turkey.
• Dairy: substitute the butter and Greek yogurt for dairy-free alternatives.
• Fresh herbs: all fresh herbs in this recipe can be substituted for 2 teaspoons dried herbs.

RECIPE FAQ’S

MORE DINNER RECIPES YOU’LL LOVE

• Greek Stuffed Peppers
• Grilled Chicken Alfredo
• Traditional Moussaka

WATCH HOW TO MAKE THIS RECIPE

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Print Recipe

Traditional Greek Meatballs with Tzatziki

Greek Meatballs (Keftedes) are packed with fresh Mediterranean herbs, bursting with authentic flavors, and shallow fried to juicy perfection. They make for an easy dinner that can be made ahead of time, meal prepped for another day, or served as an appetizer.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer, Main Course

Cuisine: Greek

Keyword: authentic, dinner, easy recipe, greek, meatballs

Servings: 4

Ingredients

For the meatballs:

• 3/4 lb ground beef
• 3/4 lb ground pork
• 1 small yellow onion, finely diced
• 1/2 cup stale bread, cut into pieces
• 2 eggs, lightly beaten
• 2 tbsp butter
• 1 tbsp red wine vinegar
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup oil for shallow frying (vegetable or peanut oil)

For the tzatziki:

• 1.5 cups plain Greek yogurt
• 1/2 english cucumber, grated
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

For the meatballs:

• Finely dice a small yellow onion (only use ½ if it’s large). Cut stale bread into pieces and place in a bowl. Cover with water and let soak for 30 seconds, squeeze water out of bread pieces and set aside. In a separate small bowl lightly beat 2 eggs and set aside. Chop fresh parsley and oregano, set aside.
• Heat 2 tbsp butter in a large pan over medium-high heat. Add diced onions and sauté for 3-5 minutes until softened and just translucent. Remove from heat and set aside to cool down.
• In a large mixing bowl add ¾ pound ground beef and ¾ pound ground pork. Add beaten eggs, soaked bread pieces, sauteed diced onions, salt, pepper, vinegar, fresh oregano, and fresh parsley. Combine together using your hands (don’t over mix).
• Optional step: cover bowl and refrigerate for 30 minutes or up to overnight. This enhances the flavors and makes it easier to form into balls since the mixture firms up.
• Heat a shallow layer of oil in a large pan over medium-high heat. Place ½ cup of flour on a plate. Form small meatballs and lightly roll in the flour. Place floured meatballs in pan, careful not to overcrowd (work in batches).
• Carefully rotate meatballs to brown and crisp upon all sides. Remove and set on cooling rack.

For the tzatziki:

• Add Greek yogurt to a medium sized bowl and place minced garlic on top of yogurt.
• Grate the cucumber using the large side of a box grater. Place in a fine strainer or cheesecloth to strain out as much water as possible from the grated cucumber.
• Add cucumber to the bowl with yogurt and garlic. Add 1 tbsp vinegar and 2 tbsp olive oil. Add salt and pepper to taste. Mix to combine and drizzle olive oil on top for presentation.

Notes

Make ahead instructions: make as normal and place cooked meatballs and tzatziki in separate airtight containers for storing up to 4 days in the fridge.

Freezing instructions: let the cooked meatballs cool and then place on a baking sheet. Set in the freezer for about 20 minutes. Transfer the meatballs to an airtight container or plastic bag. Write the date on the container and store in the freezer for up to 2 months.

Reheat instructions: Preheat oven to 350 F. Reheat cooked meatballs on a baking sheet for 15 minutes or until warmed through. No need to defrost.

Oven instructions: bake instead of shallow fry for less oil. Bake at 375 F for 30 minutes.