Name: Mini Greek Meatball Bites with Tzatziki
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Greek
Ingredients: 1 lb (450 g) ground lamb or lean ground beef; 1/4 cup red onion, very finely minced; 2 garlic cloves, minced; 1/4 cup fresh parsley, chopped; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 cup panko breadcrumbs; 1 large egg; 1 tbsp olive oil; 1/2 cup Greek yogurt; 1/3 cup cucumber, finely grated and squeezed dry; 1 tbsp fresh lemon juice; 1 tbsp fresh dill, chopped; 1 garlic clove, minced; 1 tsp olive oil; Pinch of salt and black pepper; Fresh parsley or dill; Lemon wedges; Cucumber slices, optional

Description

Mini Greek Meatball Bites with Tzatziki are juicy, flavour-packed appetisers made with ground lamb or lean beef, fresh herbs, garlic and warm Mediterranean spices. Baked until golden and served with cool, creamy homemade tzatziki, they’re perfect for appetisers, parties, sharing platters or an easy weeknight meal.

Ingredients

1 lb (450 g) ground lamb or lean ground beef

1/4 cup red onion, very finely minced

2 garlic cloves, minced

1/4 cup fresh parsley, chopped

1 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 cup panko breadcrumbs

1 large egg

1 tbsp olive oil

1/2 cup Greek yogurt

1/3 cup cucumber, finely grated and squeezed dry

1 tbsp fresh lemon juice

1 tbsp fresh dill, chopped

1 garlic clove, minced

1 tsp olive oil

Pinch of salt and black pepper

Fresh parsley or dill

Lemon wedges

Cucumber slices, optional

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Instructions

1. Preheat the oven to 400°F (200°C). In a large bowl, combine the ground lamb or lean beef with the finely minced red onion, garlic, parsley, oregano, cumin, salt, black pepper, panko breadcrumbs and egg. Mix gently until all the ingredients are evenly combined. Avoid overmixing so the meatballs remain tender.

2. Using your hands or a small cookie scoop, shape the mixture into small bite-sized meatballs. Aim for roughly 1½-inch (4 cm) meatballs so they cook evenly.

3. Place the meatballs on a parchment-lined baking sheet. Lightly brush or drizzle them with olive oil.

4. Bake for 15–18 minutes, turning the meatballs halfway through, until browned and cooked through. If using lamb or beef, make sure the centre reaches a safe internal temperature.

5. While the meatballs bake, prepare the tzatziki. Combine the Greek yogurt, finely grated cucumber, lemon juice, fresh dill, minced garlic, olive oil, salt and black pepper. Stir until creamy and refrigerate until you’re ready to serve.

6. Arrange the warm Greek meatball bites on a serving platter with a bowl of creamy tzatziki in the centre.

7. Garnish with fresh parsley or dill and serve with lemon wedges. Add cucumber slices on the side if desired.

Notes

Squeeze the grated cucumber well to remove excess moisture and keep the tzatziki creamy rather than watery.

Mix the meat gently and avoid overworking it so the meatballs stay tender.

Keep the meatballs similar in size so they cook consistently.

Serve the meatballs warm with chilled tzatziki for the best contrast.

Fresh parsley or dill makes a simple finishing touch and complements the Mediterranean flavours.

These meatball bites are ideal for a sharing platter with tzatziki, lemon wedges and fresh cucumber slices.

For a more substantial meal, serve them alongside a Greek-style salad, warm flatbread or other Mediterranean-inspired sides.

The recipe can be made with either ground lamb or lean ground beef.

The meatball mixture can be shaped ahead of cooking and kept refrigerated until ready to bake.

Larger meatballs can be made, but they may require additional cooking time.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Appetizer
Method: Baking
Cuisine: Greek