Greek Meatballs Recipe

Prep aromatics and breadcrumbs

Grate or finely mince the red onion and squeeze out excess moisture with a paper towel or clean kitchen towel. Place breadcrumbs in a small bowl and stir in milk; let sit 5 minutes to soften.

Combine meatball mixture

In a large bowl, add ground lamb and ground beef. Add the softened breadcrumbs, grated onion, minced garlic, chopped parsley, chopped mint (if using), egg, dried oregano, ground cumin, ground cinnamon, kosher salt, and black pepper. Using clean hands or a spatula, gently mix until just combined—avoid overworking to keep meatballs tender. Mixture should be moist but hold together; if too wet, add 1–2 tablespoons more breadcrumbs.

Shape meatballs

With slightly wet hands, form the mixture into 1 to 1 1/4-inch meatballs (about 20–24 meatballs). Place formed meatballs on a baking sheet or plate, spaced so they don't touch.

Cook meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. When oil is shimmering, add meatballs in a single layer, leaving space between them (you may need to work in batches). Cook without moving for 2–3 minutes to develop a brown crust, then gently turn to brown other sides, about 6–8 minutes total per batch until internal temperature reaches 160°F (71°C) for beef/lamb and they are cooked through. Transfer cooked meatballs to a plate lined with paper towel and keep warm. Optionally, finish in a 350°F (175°C) oven for 5 minutes to ensure even cooking for larger batches.

Prepare cucumber: grate the seeded cucumber and place in a fine mesh sieve or clean kitchen towel. Press or squeeze out as much liquid as possible (this prevents the yogurt from becoming watery).

Mix sauce: In a medium bowl, combine Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until smooth and taste; adjust salt, pepper, or lemon juice as desired. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Assemble: Spoon tzatziki onto a serving platter or individual plates. Arrange warm meatballs on top or alongside. Garnish with chopped parsley and serve with lemon wedges and warm pita bread or rice.

Notes: Meatballs can be made 1 day ahead and reheated in a 325°F (160°C) oven for 10–12 minutes. Tzatziki keeps up to 2 days refrigerated. If baking instead of pan-frying: place meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–22 minutes, turning once, until cooked through.