Greek Beef Meatballs with Tzatziki

These Greek Beef Meatballs with Tzatziki bring the fresh, savory flavors of Mediterranean cooking to an easy homemade meal. Tender ground beef meatballs are seasoned with garlic, oregano, dill, and lemon, then baked until golden and served with a cool, creamy cucumber-yogurt sauce.

What makes these meatballs especially appealing is the combination of herbs and spices. Oregano provides the familiar earthy flavor of Greek cooking, dill adds a fresh herbal note, and garlic and lemon bring everything together. A little grated zucchini helps keep the meatballs tender, while almond flour provides a simple binder without using traditional breadcrumbs.

The homemade tzatziki is just as easy to prepare. Plain Greek yogurt, cucumber, garlic, lemon juice, and dill create a refreshing sauce that complements the rich beef beautifully. Enjoy the meatballs with a Greek salad, roasted vegetables, or a fiber-rich chickpea salad for a satisfying, balanced dinner.

Ingredients

Yield: Approximately 16 meatballs · 4 servings · Serving size: 4 meatballs with approximately ¼ cup tzatziki

Greek Beef Meatballs

• 1 pound lean ground beef (90% lean)
• 1 large egg
• ¼ cup almond flour
• ½ cup finely grated zucchini, lightly squeezed to remove excess moisture
• ¼ cup finely diced red onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried dill
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon finely grated lemon zest
• Optional: 1 tablespoon chopped fresh parsley

Homemade Tzatziki Sauce

• 1 cup plain nonfat Greek yogurt
• ½ cup grated cucumber, before squeezing
• 1 tablespoon fresh lemon juice
• 1 garlic clove, finely minced
• 1 teaspoon dried dill, or 1 tablespoon chopped fresh dill
• ⅛ teaspoon salt, or to taste
• Pinch of black pepper

Instructions

1. Preheat the oven. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the vegetables. Finely grate the zucchini and gently squeeze out excess moisture. Finely dice the red onion and mince the garlic. Separately, grate the cucumber for the tzatziki and squeeze it in a clean kitchen towel or paper towels to remove as much liquid as possible.
3. Mix the meatball ingredients. In a large mixing bowl, combine the ground beef, egg, almond flour, grated zucchini, diced onion, garlic, oregano, dill, salt, pepper, lemon zest, and optional parsley. Mix gently until evenly combined. Avoid overworking the mixture, which can make the meatballs dense.
4. Shape and bake the meatballs. Divide the mixture into approximately 16 evenly sized meatballs, about 1½ inches in diameter. Arrange them on the prepared baking sheet with a little space between each one. Bake for approximately 15–20 minutes, depending on their size.
5. Prepare the tzatziki. While the meatballs bake, combine the Greek yogurt, squeezed cucumber, lemon juice, minced garlic, dill, salt, and pepper in a small bowl. Stir until smooth and well combined. Refrigerate until ready to serve so the flavors can blend.
6. Check the meatballs. Use a meat thermometer to confirm that the center of the meatballs reaches 160°F. Remove them from the oven and allow them to rest for approximately 3–5 minutes before serving.
7. Finish and serve. Divide the meatballs into four servings of approximately four meatballs each. Spoon about ¼ cup of tzatziki alongside each portion. Serve with fresh vegetables, Greek salad, or another favorite Mediterranean-inspired side dish.

Estimated Nutrition Per Serving

Preliminary estimated nutrition per serving, based on four servings of approximately four meatballs and ¼ cup of tzatziki. Estimates assume 90% lean ground beef, almond flour, plain nonfat Greek yogurt, and the listed ingredients. Actual values depend on ingredient brands, meatball sizes, and cooking losses. *Zero added sugar assumes plain unsweetened yogurt and other ingredients without added sugar. Optional side dishes are not included.

Why This Recipe Is a Healthy Choice

Lean ground beef provides complete protein along with iron, zinc, and vitamin B12. These nutrients contribute to normal muscle function, energy metabolism, and overall health. Maintaining muscle becomes increasingly important as we age, and including adequate protein in meals is a practical way to support strength and healthy aging.

Greek yogurt adds another source of complete protein while creating a creamy, refreshing sauce without needing mayonnaise or sour cream. It also contributes calcium, an important mineral for maintaining healthy bones. Together, the beef and yogurt provide approximately 32 grams of protein per serving.

Grated zucchini adds moisture and a small amount of fiber to the meatballs, while cucumber contributes freshness to the tzatziki. Almond flour provides a little additional protein, fiber, and unsaturated fat while helping bind the meatballs together. These ingredients create an appealing combination of textures without requiring a heavy sauce.

The herbs and seasonings are a highlight of this recipe. Oregano has a distinctive earthy, slightly peppery flavor and contains naturally occurring plant compounds such as carvacrol and rosmarinic acid. Dill provides fresh, aromatic notes and contains plant compounds that have been studied for their antioxidant properties. Garlic contributes sulfur-containing compounds as well as its familiar savory flavor.

Although the amounts of herbs and spices used in cooking are relatively small, their flavor contribution is substantial. Combining oregano, dill, garlic, and lemon creates the recognizable taste of Greek-inspired cooking without relying on packaged seasoning mixes that may contain added salt or sugar.

For a more complete meal, serve these meatballs with a generous helping of vegetables and a fiber-rich side such as chickpea salad. That adds the fiber and plant variety needed to round out the protein and satisfying fats already present in the meatballs and tzatziki.

Mary’s Opinion – Taste Test

Another keeper! These Greek Beef Meatballs with Tzatziki were absolutely delicious. I really enjoyed the fresh Mediterranean flavors in both the meatballs and the homemade tzatziki sauce. The combination of oregano, dill, garlic, and lemon gives everything such a wonderful flavor. It’s a nice change from traditional meatballs and definitely a recipe I’ll be making again!

What I especially like about this recipe is how many fresh ingredients go into it. The grated zucchini adds moisture and a little fiber to the meatballs, while the cucumber brings a refreshing flavor and texture to the tzatziki. I love finding ways to incorporate vegetables and fiber into places where you wouldn’t necessarily expect them!

Now, I will say that grating the zucchini and cucumber takes a little extra preparation time, but I think it’s absolutely worth it. Those fresh ingredients really contribute to the texture and flavor of the finished dish. And the combination of Greek herbs, garlic, and lemon makes everything taste delicious.

I also think these meatballs would make a wonderful appetizer for the holidays! They’re flavorful, packed with protein, and the cool, creamy tzatziki is perfect for dipping. You could easily arrange them on a platter with the sauce alongside for guests to enjoy.

With approximately 32 grams of protein per serving, these meatballs are nutritious as well as delicious. Add a fiber-rich side dish, and you’ve got a wonderful balanced meal. I love discovering recipes that make healthy eating interesting and satisfying, and this one certainly delivers. Another excellent recipe going into my regular rotation!

Cooking Notes

Choose lean ground beef: Using 90% lean ground beef provides plenty of flavor while limiting excess grease. The grated zucchini and egg help keep the meatballs moist and tender.

Don’t skip the zucchini: Finely grated zucchini adds moisture without contributing a strong vegetable flavor. Lightly squeeze out excess water before mixing it into the beef so the meatballs hold together during baking.

Using almond flour: Almond flour helps bind the meatballs and contributes unsaturated fats. Because different brands absorb moisture differently, the mixture may feel slightly softer than a traditional breadcrumb-based meatball mixture. If necessary, refrigerate the mixture briefly before shaping.

Avoid overmixing: Combine the ingredients just until evenly distributed. Mixing ground beef too aggressively can produce dense, tough meatballs instead of tender ones.

Why oregano and dill work so well: Oregano creates the familiar savory flavor of Greek cooking, while dill contributes a fresh, aromatic contrast. Garlic adds depth, and lemon zest brightens the mixture. These seasonings create a distinctive Mediterranean-inspired flavor without requiring a prepared seasoning packet.

Fresh or dried herbs: Dried oregano and dill work well in the meatballs because their concentrated flavors distribute evenly throughout the mixture. Fresh dill is especially appealing in the tzatziki. As a general guideline, use approximately three times as much fresh herb as dried herb when substituting.

Remove the cucumber moisture: This is the most important step for thick, creamy tzatziki. Grated cucumber releases considerable water, which can make the sauce thin. Squeeze it thoroughly before mixing with the Greek yogurt.

Make the tzatziki ahead: The sauce can be prepared several hours in advance and refrigerated. This allows the garlic, dill, and lemon flavors to blend. Stir before serving if a little liquid separates.

Adjust the garlic flavor: Raw garlic becomes more pronounced as tzatziki rests. If you prefer a mild sauce, start with half a garlic clove and add more to taste.

Check the internal temperature: Ground beef meatballs should reach 160°F in the center. A food thermometer is the most reliable way to confirm doneness without overcooking the meatballs.

Turn it into a Complete in 3 meal: Pair the meatballs and tzatziki with a cucumber-tomato salad and some chickpeas. The beef and yogurt supply protein, the vegetables and chickpeas contribute fiber, and the meatballs and optional olive oil dressing provide satisfying fats.

Serving suggestions: These meatballs work beautifully with a Greek salad, roasted vegetables, chickpeas, or a small serving of whole-grain pita. They also make an appealing appetizer when served with tzatziki for dipping. Side dishes are not included in the estimated nutrition.

Make-ahead and storage: Refrigerate cooked meatballs and tzatziki separately in airtight containers for 3–4 days. Reheat meatballs until they reach 165°F and serve the tzatziki chilled. Cooked meatballs can also be frozen for 2–3 months for best quality.