Spiced Mediterranean Meatballs with Tzatziki

If you ask me, meatballs are one of those dishes that never get old.

These Mediterranean-style meatballs bring together warm spices like cumin, oregano, and cinnamon with fresh garlic and parsley. They’re packed with flavor and come together quickly with ingredients you probably already have on hand.

The ground beef gets mixed with panko breadcrumbs and eggs to keep everything tender and juicy. A touch of nutmeg adds a little something special that makes people wonder what your secret is.

Served with cool, creamy tzatziki sauce on the side, these make a satisfying dinner that works for weeknights or when you have people over.

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. The fat helps keep your meatballs moist and flavorful, especially since these are packed with spices that can sometimes dry them out. If you only have access to leaner ground beef like 90/10, that’ll work too, but consider adding a tablespoon of olive oil to the mixture to help with moisture. You can also swap out half the ground beef for ground lamb if you want a more traditional Mediterranean flavor, though all-beef meatballs are just as delicious.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Ground beef: You can easily swap ground beef for ground lamb, ground turkey, or even a mix of beef and lamb for a more traditional Mediterranean flavor. If using turkey, add an extra tablespoon of olive oil to the mixture since it’s leaner.
• Panko: Regular breadcrumbs work just fine here. You can also use crushed crackers or even oats if that’s what you have in the pantry. The texture will be slightly different but still delicious.
• Fresh parsley: Dried parsley can work in a pinch – use about 2 tablespoons instead of 1/3 cup fresh. Fresh mint or cilantro also make nice substitutes if you want to switch up the flavor profile.
• Eggs: If you’re out of eggs, try using 1/4 cup of milk or Greek yogurt as a binder instead.
• Tzatziki: While tzatziki really makes this dish shine, you could serve these meatballs with plain Greek yogurt mixed with a bit of lemon juice and dill if you’re in a bind. Store-bought tzatziki is perfectly fine to use.

Watch Out for These Mistakes While Cooking

Overmixing the meat mixture is a fast track to tough, dense meatballs – mix just until the ingredients are combined, then stop, as overworking the ground beef develops too much protein and creates a rubbery texture.

Another mistake is making your meatballs different sizes, which means some will be overcooked while others are undercooked, so use a cookie scoop or measuring cup to keep them uniform at about 2 tablespoons each.

Don’t skip lining your baking sheet with parchment paper, as the meatballs can stick and fall apart when you try to remove them, and make sure to space them at least an inch apart so they brown evenly instead of steaming.

Finally, resist cutting into a meatball to check doneness – use an instant-read thermometer instead and pull them out when they hit 155°F, since they’ll continue cooking to a safe 160°F while resting.

What to Serve With Mediterranean Meatballs?

These meatballs are perfect served over fluffy rice or couscous, which soaks up all that delicious tzatziki sauce. I love pairing them with warm pita bread for scooping up the meatballs and extra sauce, plus it makes everything feel like a fun, hands-on meal. A simple cucumber and tomato salad with red onion and a squeeze of lemon adds a fresh, crunchy contrast to the rich meatballs. You could also serve them alongside roasted vegetables like zucchini, bell peppers, or eggplant to keep with the Mediterranean theme, or even stuff everything into pita pockets for an easy weeknight dinner.

Storage Instructions

Store: Keep your cooked meatballs in an airtight container in the fridge for up to 4 days. Store the tzatziki separately so it stays fresh and creamy. These meatballs are great for meal prep since they taste just as good reheated throughout the week.

Freeze: These meatballs freeze really well for up to 3 months. Let them cool completely, then freeze them on a baking sheet before transferring to a freezer bag. I don’t recommend freezing the tzatziki though, as it can get watery when thawed.

Reheat: Warm the meatballs in the oven at 350°F for about 15 minutes, or until heated through. You can also microwave them for 2-3 minutes, but the oven keeps them from drying out. If frozen, let them thaw in the fridge overnight first for best results.

Estimated Nutrition

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

• Calories: 2600-2800
• Protein: 160-180 g
• Fat: 170-190 g
• Carbohydrates: 55-65 g

Ingredients

For the meatballs:

• 2.25 lb ground beef
• 1 onion (finely chopped)
• 7 garlic cloves (minced)
• 2 eggs (large)
• 1/3 cup parsley (fresh, finely chopped)
• 1/2 cup panko breadcrumbs (I use Ian’s panko)
• 2.5 tsp cumin
• 2.5 tsp oregano
• 1 tsp cinnamon
• 2 tsp salt (kosher salt is recommended)
• 1.25 tsp black pepper (freshly ground)
• 1/8 tsp nutmeg (ground)

For serving:

• 2 cups tzatziki sauce

Step 1: Prepare Mise en Place and Preheat

• 1 onion
• 7 garlic cloves
• 1/3 cup parsley

Finely chop the onion and mince the garlic cloves, then finely chop the fresh parsley and set aside.

Preheat your oven to 400°F and line two baking sheets with parchment paper.

Having everything prepped and ready will make mixing the meatball mixture quick and efficient.

Step 2: Mix Meatball Base with Spices

• 2.25 lb ground beef
• chopped onion from Step 1
• minced garlic from Step 1
• 2 eggs
• chopped parsley from Step 1
• 1/2 cup panko breadcrumbs
• 2.5 tsp cumin
• 2.5 tsp oregano
• 1 tsp cinnamon
• 2 tsp salt
• 1.25 tsp black pepper
• 1/8 tsp nutmeg

In a large bowl, combine the ground beef, chopped onion, minced garlic, eggs, parsley from Step 1, panko breadcrumbs, cumin, oregano, cinnamon, salt, pepper, and nutmeg.

Mix gently with your hands until just combined—avoid overmixing, which can make the meatballs dense and tough.

I find it helps to use a light touch and stop as soon as everything is evenly distributed.

The mixture should feel moist but hold together when squeezed.

Step 3: Form and Arrange Meatballs

• meatball mixture from Step 2

Using your hands or a small cookie scoop, form the mixture into 30 golf-ball sized meatballs (roughly 1.5 inches in diameter).

Arrange them evenly on the prepared baking sheets, spacing them about an inch apart to allow for even browning.

I like to slightly dampen my hands between rolls to prevent sticking.

Step 4: Bake Until Golden and Cooked Through

• formed meatballs from Step 3

Place both baking sheets in the preheated 400°F oven and bake for 20 minutes, until the meatballs are golden brown on the outside and cooked through (they should register 160°F on an instant-read thermometer).

If needed, rotate the pans halfway through baking for even browning, though this isn’t always necessary.

Step 5: Serve with Tzatziki

• baked meatballs from Step 4
• 2 cups tzatziki sauce

Transfer the warm meatballs to a serving platter and drizzle or dollop generously with the tzatziki sauce.

Garnish with any remaining fresh parsley if desired for color and freshness.

Spiced Mediterranean Meatballs with Tzatziki

Delicious Spiced Mediterranean Meatballs with Tzatziki 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::

• 2.25 lb ground beef
• 1 onion (finely chopped)
• 7 garlic cloves (minced)
• 2 eggs (large)
• 1/3 cup parsley (fresh, finely chopped)
• 1/2 cup panko breadcrumbs (I use Ian's panko)
• 2.5 tsp cumin
• 2.5 tsp oregano
• 1 tsp cinnamon
• 2 tsp salt (kosher salt is recommended)
• 1.25 tsp black pepper (freshly ground)
• 1/8 tsp nutmeg (ground)

For serving::

• 2 cups tzatziki sauce

Instructions

 

• Finely chop the onion and mince the garlic cloves, then finely chop the fresh parsley and set aside. Preheat your oven to 400°F and line two baking sheets with parchment paper. Having everything prepped and ready will make mixing the meatball mixture quick and efficient.
• In a large bowl, combine the ground beef, chopped onion, minced garlic, eggs, parsley from Step 1, panko breadcrumbs, cumin, oregano, cinnamon, salt, pepper, and nutmeg. Mix gently with your hands until just combined—avoid overmixing, which can make the meatballs dense and tough. I find it helps to use a light touch and stop as soon as everything is evenly distributed. The mixture should feel moist but hold together when squeezed.
• Using your hands or a small cookie scoop, form the mixture into 30 golf-ball sized meatballs (roughly 1.5 inches in diameter). Arrange them evenly on the prepared baking sheets, spacing them about an inch apart to allow for even browning. I like to slightly dampen my hands between rolls to prevent sticking.
• Place both baking sheets in the preheated 400°F oven and bake for 20 minutes, until the meatballs are golden brown on the outside and cooked through (they should register 160°F on an instant-read thermometer). If needed, rotate the pans halfway through baking for even browning, though this isn't always necessary.
• Transfer the warm meatballs to a serving platter and drizzle or dollop generously with the tzatziki sauce. Garnish with any remaining fresh parsley if desired for color and freshness.