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When my husband and I first began courting (after strolling throughout the nation collectively… actually), we had the prospect to journey round Europe somewhat. While we have been there, we tried as many new cuisines as we may. One of the most effective meals we had was at a scrumptious Greek restaurant in downtown Brussels. I’ve by no means been capable of finding Greek meals that good since then, so I’ve been experimenting with recipes. These Greek meatballs are a results of these experiments.

Keftedes with Tzatziki (Greek Meatballs With Cucumber Sauce)

If you’re ever at a Greek restaurant or competition and see keftedes and tzatziki on the menu it’s speaking about meatballs with a cucumber yogurt sauce. The meatballs have a delicate, herby taste from fennel and mint and somewhat brightness from lemon.

The tzatziki is simply plain scrumptious on every thing. I made it for the primary time to go together with the meatballs, but it surely additionally makes an superior veggie dip and salad dressing. I prefer to make it in somewhat meals processor or with an immersion blender to make every thing actually easy, however you can too simply chop the garlic and cucumber finely and whisk every thing collectively.

This meal is scrumptious any time of yr, however we particularly adore it through the summer season when cucumber, fennel, and mint are contemporary and accessible on the farmers’ markets.

Make It Ahead!

The tzatziki can be utilized instantly after making it, however the flavors actually change into extra pronounced in the event you refrigerate it for an hour or so earlier than serving. Making forward is at all times helpful!

While you’re at it, the meatballs might be rolled into balls and refrigerated till cooking time too. I simply put them on a baking sheet and put the entire sheet within the fridge. Sometimes I make a double batch and freeze some for an additional meal.

Usually, I serve the meatballs alongside Greek salad or tossed on a romaine salad with tomatoes and cucumber. And if I’m headed to a potluck, these Greek meatballs make an superior appetizer. I stick them on skewers with grape tomatoes, chunks of cucumber, and cubes of feta.

If you’d like an even bigger model, I even have a Greek meatloaf recipe with comparable flavors. Maybe subsequent time we have now a Greek night time I’ll strive these baklava-inspired shortbread cookies for dessert.


Greek Meatballs Recipe

Delicious meatballs with fennel, mint, lemon, and garlic for a Greek aptitude.


  • Preheat oven to 350°F.

  • In a large bowl, combine all the ingredients for the meatballs and mix with hands. Add any extra almond flour if needed to make thick enough to form into meat balls.

  • Form into 1 inch meatballs and place on an oiled baking sheet or in a large baking dish.

  • Bake in the oven for approximately 30-40 minutes or until cooked through.

  • While baking, whisk together the ingredients for the sauce or use an immersion blender to make it smooth.

  • Serve meatballs with the yogurt sauce.

  • Enjoy!


Serve on toothpicks as an appetizer or on a salad with tomato, cucumber, feta, and tzatziki sauce as a dressing.


Serving: 4meatballs | Calories: 130kcal | Carbohydrates: 5g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 353mg | Potassium: 324mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg

Do you enjoy Greek food? What’s your favorite recipe? Share below!

These delicious Greek meatballs are made with hints of lemon, mint, fennel and onion for a fragrant, delicious and filling dish! Topped with homemade Tzatziki sauce.

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