Sheet Pan Greek Meatballs and Tzatziki
Indulge in the Mediterranean with these Sheet Pan Greek Meatballs and Tzatziki. Juicy ground beef and lamb meatballs, infused with fresh herbs and spices, are paired with a creamy, tangy tzatziki sauce that elevates every bite. Perfect for busy weeknights or entertaining friends, this dish is a celebration of flavors that will transport you straight to sun-soaked shores.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 meatballs (serves about 8) 1x
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 lb lean ground beef
- 1 lb ground lamb
- 1/2 cup fresh parsley, chopped
- 1 medium red onion, finely diced
- 4 garlic cloves, minced
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup full-fat Greek yogurt
- 1 medium cucumber, grated and drained
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together ground beef, ground lamb, garlic, and red onion until well combined.
- Add panko breadcrumbs, parsley, oregano, salt, and pepper; mix by hand until evenly distributed.
- Crack in the eggs and gently combine.
- Shape the mixture into golf ball-sized meatballs and place on a lined sheet pan. Drizzle olive oil over each meatball.
- Bake for 20-25 minutes until golden brown.
- For tzatziki sauce, combine Greek yogurt, grated cucumber (squeezed dry), minced garlic, lemon juice, salt, and dill in a bowl.
- Serve meatballs warm with tzatziki for dipping.
Nutrition
- Serving Size: 3 meatballs (about 150g)
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg