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Greek Meatballs with Tzatziki

Makes about 40
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Ingredients Method Notes

Ingredients
  

  • 1 cup plain Greek yogurt
  • ½ cup grated cucumber
  • 2 cloves garlic minced
  • 1 lemon juiced
  • 1 tablespoon chopped fresh dill
  • 3½ teaspoons kosher salt divided
  • 2¼ teaspoons ground black pepper divided
  • 2 pounds ground chuck
  • 1 cup minced yellow onion
  • 1 cup panko Japanese bread crumbs
  • ½ cup minced fresh parsley
  • 2 large eggs beaten
  • 1 tablespoon ground cumin
  • Garnish: chopped fresh dill

Method
 

  1. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together yogurt, cucumber, garlic, lemon juice, dill, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and refrigerate for at least 1 hour or overnight.
  3. In a large bowl, stir together beef, onion, bread crumbs, parsley, eggs, cumin, remaining 3 teaspoons salt, and remaining 2 teaspoons pepper until well combined. Using a 1-ounce spring-loaded scoop, scoop beef mixture, and shape into meatballs. Place on prepared pan.
  4. Bake until a food thermometer inserted in thickest portion registers 165°, about 20 minutes. Serve with tzatziki. Garnish with dill, if desired.

Notes

Kitchen Tip: For easy party prep, make the tzatziki and shape your meatballs the night before.