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Baked Greek meatballs on a white plate beside a bowl of tzatziki, warm pita and halved cherry tomatoes

Easy Baked Greek Meatballs with Creamy Cucumber Tzatziki

Oven-baked beef and feta meatballs with homemade cucumber tzatziki, warm pita and a quick tomato salad. About 46 g protein per serving, all from whole foods.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 799
Ingredients Method Notes

Ingredients
  

Meatballs
  • 600 g ground beef 85/15 about 1.3 lb
  • 1 large egg
  • 40 g panko breadcrumbs about 3/4 cup
  • 80 g feta crumbled, about 1/2 cup
  • 1/2 yellow onion small; grated, about 60 g
  • 3 cloves garlic minced
  • 3 tbsp fresh parsley finely chopped
  • 1 tsp lemon zest from 1 lemon
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil for brushing
Tzatziki
  • 300 g whole-milk plain Greek yogurt about 1 1/4 cups
  • 150 g English cucumber about 1/2 cucumber, unpeeled, grated
  • 1 garlic small clove; grated
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
  • 1/2 tsp kosher salt divided: 1/4 tsp for the cucumber, 1/4 tsp for the yogurt
To serve
  • 4 pita rounds about 60 g each
  • 200 g cherry tomatoes halved
  • 30 g red onion thinly sliced
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 1 pinch kosher salt

Method
 

  1. Heat the oven to 220 C / 425 F and line a 33 x 46 cm / 13 x 18 inch rimmed sheet pan with parchment. Grate the cucumber into a 20 cm / 8-inch sieve set over a bowl, toss with 1/4 tsp salt, and let it drain for 10 minutes while you mix the meatballs.
  2. Put the panko and egg in a 3-quart / 2.8 L mixing bowl and let them sit for 2 minutes. Add the beef, feta, grated onion, garlic, parsley, lemon zest, oregano, cumin, 3/4 tsp salt and the pepper. Mix with your hands for about 30 seconds, only until no streaks of egg remain.
  3. Scoop 40 g portions, about the size of a golf ball, and roll them smooth. Set them 2.5 cm / 1 inch apart on the pan to make about 20 meatballs, then brush the tops with 1 tbsp olive oil.
  4. Bake for 18 to 20 minutes, until the tops are browned and a meatball from the center of the pan reads 160 F / 71 C. Wrap the pita in foil and warm it on the lower rack for the last 5 minutes.
  5. While the meatballs bake, squeeze the drained cucumber in a clean kitchen towel until nothing drips. Stir it into the whole-milk plain Greek yogurt with the garlic, 1 tbsp olive oil, lemon juice, dill and the remaining 1/4 tsp salt, then chill until serving.
  6. Rest the meatballs on the pan for 5 minutes. Toss the tomatoes with the red onion, 1 tbsp olive oil, vinegar and a pinch of salt. Plate 5 meatballs per person with a warm pita, about 1/2 cup tzatziki and the tomato salad.

Notes

  • Weigh the first meatball at 40 g, then shape the rest to match.
  • Leave 2.5 cm / 1 inch between meatballs so they brown instead of steam.
  • Salt and drain the cucumber first, then fold it into the yogurt to keep the sauce thick.
  • Check one meatball from the center of the pan, not the edge, for 160 F / 71 C.