Irresistible Mediterranean Meatballs Beef

I’ve always loved the smell of meatballs cooking in the oven. There’s something about ground beef mixed with herbs and spices that makes my whole house smell like dinner is going to be good. But I got tired of making the same Italian-style meatballs over and over again.

That’s when I started playing around with Mediterranean flavors. Fresh mint, oregano, and a squeeze of lemon completely change the game. These beef meatballs taste bright and interesting, and the yogurt sauce with cucumber and dill makes them feel like a real meal. I serve them over rice or stuff them in pita bread with some tomatoes.

The best part? You can make a big batch and freeze half for those nights when you don’t feel like cooking. Future you will be grateful.

What Kind of Ground Beef Should I Use?

For Mediterranean meatballs, you’ll want to use ground beef with a fat content between 80/20 and 85/15 for the best results. Leaner beef like 90/10 can make your meatballs dry and tough, while fattier blends will keep them juicy and flavorful as they cook. If you can find it, grass-fed beef adds a nice depth of flavor that pairs well with the Mediterranean spices in this recipe. Just make sure your beef is fresh and hasn’t been sitting in the fridge too long – you want it to have a bright red color without any gray or brown spots.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground beef: You can easily swap beef for ground lamb, which is actually more traditional in Mediterranean cooking. Ground turkey or chicken work too if you want a lighter option, though you might want to add a tablespoon of olive oil to the mix since they’re leaner.
• Fresh herbs: If you don’t have fresh oregano, parsley, or mint on hand, you can use dried herbs instead. Use about 1 tablespoon of each dried herb to replace the fresh (roughly one-third of the amount). Just keep in mind the flavor will be a bit more concentrated.
• Yogurt: Greek yogurt is ideal here, but regular plain yogurt works fine. You can also use sour cream if that’s what you have, though the tang will be slightly different.
• Persian cucumbers: Regular cucumbers are totally fine – just peel them and scoop out the seeds before dicing, since they have more water content than Persian cucumbers.
• Bread and milk: This panade keeps the meatballs moist, so don’t skip it. If you’re out of bread, use breadcrumbs (about 1/3 cup) or even rolled oats soaked in the milk.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatballs is overmixing the meat mixture, which can make your meatballs dense and tough – mix just until the ingredients are combined, then stop.

Another common error is skipping the milk-soaked bread step or not letting it soak long enough, as this panade keeps the meatballs moist and tender instead of dry and crumbly.

Make sure to use an instant-read thermometer to check that your meatballs reach 160°F (not 165°F, which can dry them out), and remember that they’ll continue cooking for a few minutes after you remove them from the oven.

For the tzatziki, be sure to grate and squeeze out the excess water from your cucumbers before mixing, otherwise you’ll end up with a watery sauce that won’t stick to your meatballs.

What to Serve With Mediterranean Meatballs?

These Mediterranean meatballs are perfect served over a bed of fluffy rice or couscous to soak up all those delicious flavors. I love pairing them with warm pita bread or flatbread for scooping up the meatballs and that cool yogurt sauce. A simple side salad with tomatoes, cucumbers, and red onion dressed with olive oil and lemon juice rounds out the meal nicely. You could also serve them with roasted vegetables like zucchini, bell peppers, or eggplant for a complete Mediterranean feast.

Storage Instructions

Store: These Mediterranean meatballs keep really well in the fridge for up to 4 days in an airtight container. I like to store the meatballs and yogurt sauce separately so the sauce stays fresh and creamy. They make great leftovers for quick lunches throughout the week!

Freeze: The meatballs freeze beautifully for up to 3 months. Let them cool completely, then arrange them on a baking sheet and freeze until solid before transferring to a freezer bag. I’d recommend making the yogurt sauce fresh when you’re ready to serve, since dairy sauces don’t freeze as well.

Reheat: Warm the meatballs in a 350°F oven for about 15 minutes until heated through, or microwave them for 2-3 minutes. You can also reheat them in a skillet with a splash of water or broth to keep them moist. If frozen, thaw them overnight in the fridge first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 170-190 g
• Fat: 170-185 g
• Carbohydrates: 65-80 g

Ingredients

For the meatballs:

• 1 large onion (finely grated or minced)
• 1/2 cup milk (whole milk recommended)
• 1 slice bread (crusts removed, crumbled)
• 2 lb ground beef (80/20 lean for best flavor)
• 2.75 tsp salt
• 2.25 tsp ground cumin
• 2.25 tsp paprika (smoked paprika for depth)
• 1 lemon (zested and juiced)
• 6 large garlic cloves (minced)
• 1/4 cup fresh oregano (finely chopped)
• 1/4 cup fresh parsley (finely chopped)
• 1/4 cup fresh mint (finely chopped)
• 2 eggs (large)
• 2 tbsp olive oil (good quality extra virgin)
• 1/4 tsp black pepper

For the tzatziki sauce:

• 1.5 cup plain yogurt (full-fat Greek yogurt for creamy texture)
• 2 Persian cucumbers (grated and squeezed dry)
• 2 tbsp fresh dill (finely chopped)
• 2 garlic cloves (minced)
• 3.5 tbsp lemon juice (freshly squeezed)
• 2 tsp salt

Step 1: Prepare Mise en Place and Soak Bread Binder

• 1 large onion, finely minced
• 6 large garlic cloves, minced
• 2 garlic cloves, minced
• 1/4 cup fresh oregano, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 lemon, zested and juiced
• 3.5 tbsp additional lemon juice
• 2 Persian cucumbers, grated and squeezed dry
• 1 slice bread, crusts removed, crumbled
• 1/2 cup milk

Finely mince the onion, garlic cloves, and fresh herbs (oregano, parsley, and mint), keeping them separate.

Zest and juice the lemon, and mince the additional 2 garlic cloves for the tzatziki sauce.

Grate the Persian cucumbers and squeeze them dry in a clean kitchen towel to remove excess moisture—this prevents a watery sauce.

In a small bowl, soak the crumbled bread (crusts removed) in the milk until it forms a wet paste, about 2 minutes.

Step 2: Mix and Shape the Meatballs

• 2 lb ground beef
• soaked bread mixture from Step 1
• 1 large onion, minced
• 1/4 cup fresh oregano, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• lemon zest from Step 1
• 6 large garlic cloves, minced
• 2 eggs, large
• 2.25 tsp ground cumin
• 2.25 tsp paprika
• 2.75 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

In a large bowl, combine the ground beef, soaked bread mixture, minced onion, all fresh herbs, lemon zest, 6 minced garlic cloves, eggs, cumin, paprika, salt, and black pepper.

Mix gently with your hands until just combined—don’t overmix, as this creates dense, tough meatballs.

I find that mixing until the ingredients are barely incorporated gives you the most tender result.

Using a 1.5-tablespoon scoop or your hands, form the mixture into uniform balls about 1.5 inches in diameter and place them on an oiled, foil-lined baking sheet, spacing them about 1 inch apart.

Step 3: Roast the Meatballs

• shaped meatballs from Step 2

Preheat your oven to 400°F.

Bake the shaped meatballs for 13-15 minutes until they reach an internal temperature of 165°F when measured with a meat thermometer in the center of the largest meatball.

The meatballs will brown slightly on the outside and cook through evenly with this method.

While the meatballs bake, prepare the tzatziki sauce in the next step.

Step 4: Make the Tzatziki Sauce

• 1.5 cup plain yogurt
• 2 Persian cucumbers, grated and squeezed dry from Step 1
• 2 tbsp fresh dill, finely chopped
• 2 garlic cloves, minced from Step 1
• 3.5 tbsp fresh lemon juice
• 2 tsp salt

In a bowl, combine the full-fat Greek yogurt, grated and squeezed cucumbers from Step 1, fresh dill, minced garlic (2 cloves), lemon juice (3.5 tbsp), and salt.

Stir until smooth and well combined.

I prefer to let the tzatziki sit in the refrigerator for at least 15 minutes before serving—this allows the flavors to meld and creates a more cohesive sauce.

If making ahead, cover and refrigerate until ready to serve.

Step 5: Finish and Serve

• roasted meatballs from Step 3
• tzatziki sauce from Step 4

Remove the meatballs from the oven and let them rest for 2-3 minutes.

Transfer to a serving platter and drizzle with the tzatziki sauce or serve the sauce on the side.

The meatballs are best served warm, and the cool, creamy tzatziki provides a perfect contrast to their Mediterranean spiced flavor.

Irresistible Mediterranean Meatballs Beef

Delicious Irresistible Mediterranean Meatballs Beef recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 8 servings

Calories 2700 kcal

Ingredients

  

For the meatballs::

• 1 large onion (finely grated or minced)
• 1/2 cup milk (whole milk recommended)
• 1 slice bread (crusts removed, crumbled)
• 2 lb ground beef (80/20 lean for best flavor)
• 2.75 tsp salt
• 2.25 tsp ground cumin
• 2.25 tsp paprika (smoked paprika for depth)
• 1 lemon (zested and juiced)
• 6 large garlic cloves (minced)
• 1/4 cup fresh oregano (finely chopped)
• 1/4 cup fresh parsley (finely chopped)
• 1/4 cup fresh mint (finely chopped)
• 2 eggs (large)
• 2 tbsp olive oil (good quality extra virgin)
• 1/4 tsp black pepper

For the tzatziki sauce::

• 1.5 cup plain yogurt (full-fat Greek yogurt for creamy texture)
• 2 Persian cucumbers (grated and squeezed dry)
• 2 tbsp fresh dill (finely chopped)
• 2 garlic cloves (minced)
• 3.5 tbsp lemon juice (freshly squeezed)
• 2 tsp salt

Instructions

 

• Finely mince the onion, garlic cloves, and fresh herbs (oregano, parsley, and mint), keeping them separate. Zest and juice the lemon, and mince the additional 2 garlic cloves for the tzatziki sauce. Grate the Persian cucumbers and squeeze them dry in a clean kitchen towel to remove excess moisture—this prevents a watery sauce. In a small bowl, soak the crumbled bread (crusts removed) in the milk until it forms a wet paste, about 2 minutes.
• In a large bowl, combine the ground beef, soaked bread mixture, minced onion, all fresh herbs, lemon zest, 6 minced garlic cloves, eggs, cumin, paprika, salt, and black pepper. Mix gently with your hands until just combined—don't overmix, as this creates dense, tough meatballs. I find that mixing until the ingredients are barely incorporated gives you the most tender result. Using a 1.5-tablespoon scoop or your hands, form the mixture into uniform balls about 1.5 inches in diameter and place them on an oiled, foil-lined baking sheet, spacing them about 1 inch apart.
• Preheat your oven to 400°F. Bake the shaped meatballs for 13-15 minutes until they reach an internal temperature of 165°F when measured with a meat thermometer in the center of the largest meatball. The meatballs will brown slightly on the outside and cook through evenly with this method. While the meatballs bake, prepare the tzatziki sauce in the next step.
• In a bowl, combine the full-fat Greek yogurt, grated and squeezed cucumbers from Step 1, fresh dill, minced garlic (2 cloves), lemon juice (3.5 tbsp), and salt. Stir until smooth and well combined. I prefer to let the tzatziki sit in the refrigerator for at least 15 minutes before serving—this allows the flavors to meld and creates a more cohesive sauce. If making ahead, cover and refrigerate until ready to serve.
• Remove the meatballs from the oven and let them rest for 2-3 minutes. Transfer to a serving platter and drizzle with the tzatziki sauce or serve the sauce on the side. The meatballs are best served warm, and the cool, creamy tzatziki provides a perfect contrast to their Mediterranean spiced flavor.