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greek ground beef meatballs in a bowl with tomatoes over cooked bulgur.
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Greek Ground Beef Meatballs

These Greek Beef Meatballs are made with lean ground beef, feta, fresh herbs, garlic, and lemon zest, then served with homemade tzatziki and fresh Mediterranean-style toppings.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Greek
Diet: Halal
Skill Level: Intermediate
Servings: 6
Author: Rena Awada

Ingredients

Greek Beef Meatballs:

  • 2 pounds lean ground beef 90/10
  • 2/3 cup panko breadcrumbs
  • 1 large egg
  • 2/3 cup crumbled feta cheese
  • 1 small shallot finely grated
  • 4 garlic cloves minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh mint
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon zest
  • 1 teaspoon fine salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil for cooking

Quick Tzatziki:

  • 1 cup full-fat Greek yogurt
  • ½ cup grated cucumber squeezed dry
  • 1 garlic clove finely grated
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint optional
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Optional for the bowls:

  • 3 cups cooked bulgur wheat jasmine or brown rice
  • 2 cups chopped tomatoes
  • 1 English cucumber diced
  • ½ small red onion thinly sliced
  • 1 cup cubed feta cheese
  • Kalamata olives
  • Lemon wedges
  • Fresh parsley or dill for garnish

Instructions

  • In a large bowl, combine the 2 pounds lean ground beef, 2/3 cup panko breadcrumbs, 1 large egg, 2/3 cup crumbled feta cheese, 1 small shallot, 4 garlic cloves, 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 2 tablespoons chopped fresh dill, 2 tablespoons fresh mint, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon zest, 1 teaspoon fine salt, and ½ teaspoon black pepper. Mix gently until combined.
    ingredients for greek meatballs placed in a bowl.
  • Using slightly damp hands, roll the mixture into 35-36 meatballs.
    uncooked meatballs placed on a sheetpan.
  • Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 8-10 minutes, turning every couple of minutes, until they're evenly browned on all sides.
    Meatballs cooked in a pan.
  • Reduce the heat to medium-low, cover the skillet, and continue cooking for another 5 to 6 minutes, or until the meatballs reach an internal temperature of 160°F.
  • While the meatballs cook, stir together the 1 cup full-fat Greek yogurt, ½ cup grated cucumber, 1 garlic clove, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh mint, 1 tablespoon extra-virgin olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Refrigerate until ready to serve.
    Ingredients to make tzatziki sauce.
  • For the bowls, divide 3 cups cooked bulgur wheat or rice among four serving bowls. Arrange the tomatoes (2 cups chopped tomatoes), 1 English cucumber, ½ small red onion, and 1 cup cubed feta cheese around the edges.
    greek balls assembled in a bowl with cooked bulgur topped with kalamata olives, cucumber, and onions.
  • Add the warm meatballs, drizzle generously with tzatziki, and garnish with Fresh parsley or dill for garnishKalamata olives, and a squeeze of lemon or Lemon wedges.

Notes

  • Mix the meat mixture gently and avoid overmixing.
  • Use slightly damp hands when shaping the meatballs.
  • Keep the meatballs similar in size so they cook evenly.
  • Squeeze the grated cucumber well before adding it to the tzatziki.
  • Cook the meatballs until they reach an internal temperature of 160°F.
  • Serve with rice, bulgur, pita, salad, or your favorite Mediterranean toppings.
  • Store leftovers in the refrigerator for up to 4 days.
  • The cooked meatballs can be frozen for up to 3 months.

Nutrition

Calories: 836kcal | Carbohydrates: 87g | Protein: 56g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1229mg | Potassium: 1270mg | Fiber: 19g | Sugar: 7g | Vitamin A: 423IU | Vitamin C: 14mg | Calcium: 252mg | Iron: 8mg