Mini Greek Meatball Bites with Tzatziki: 35-Minute Flavor Bombs with Creamy Dip

Packed with herbs, garlic, and classic Mediterranean spices, Mini Greek Meatball Bites with Tzatziki are the ultimate savory snack or party appetizer. Juicy, oven-baked meatballs get their signature flavor from fresh parsley, oregano, and lemon zest—served alongside cool, creamy tzatziki for a perfect bite every time.

These bite-sized meatballs are tender, zesty, and ridiculously satisfying. Whether you’re feeding a crowd, looking for a fun family dinner, or prepping high-protein snacks for the week, this recipe brings Greek flavor home with zero fuss and all the satisfaction.

Dip, pop, repeat—it’s that kind of recipe.

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Ingredients Overview

These Mini Greek Meatball Bites with Tzatziki use fresh, simple ingredients that pack in tons of flavor. Here’s a look at what you’ll need, plus helpful swaps.

For the Meatballs:

• Ground Lamb or Beef – Lamb is traditional and rich, while ground beef is milder and easier to find. A mix of both is also fantastic.

• Garlic – Adds that bold Mediterranean base flavor. Fresh minced is best.

• Red Onion – Offers sweetness and texture. Finely grated or minced for even distribution.

• Breadcrumbs – Help bind the meatballs and keep them moist. Use plain or seasoned.

• Egg – Essential binder that holds everything together.

• Fresh Parsley & Dried Oregano – Classic herbs that bring brightness and depth. You can also use mint for an extra layer.

• Lemon Zest – Adds light, citrusy flavor that brightens the entire bite.

• Salt & Black Pepper – For balance and seasoning.

Optional Add-Ins:

• Crumbled Feta – Fold into the mixture for melty, salty richness.

• Chili Flakes – For a hint of heat.

For the Tzatziki:

• Greek Yogurt – Thick and tangy, it forms the base of the dip. Use full-fat for best texture.

• Cucumber – Grated and squeezed dry to avoid watery dip.

• Garlic – Raw and punchy—just one clove goes a long way.

• Lemon Juice – For tang and balance.

• Olive Oil – Adds richness and a smooth mouthfeel.

• Fresh Dill or Mint – Traditional herbs that bring freshness to the dip.

• Salt – To bring it all together.

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Step-by-Step Instructions

Step 1: Make the Meatball Mixture

In a large bowl, combine:

• 1 lb ground lamb or beef

• 1/4 cup finely minced red onion

• 2 garlic cloves, minced

• 1/4 cup breadcrumbs

• 1 egg

• 2 tbsp chopped fresh parsley

• 1 tsp dried oregano

• Zest of 1 lemon

• 3/4 tsp salt

• 1/4 tsp black pepper

Mix everything gently with your hands until just combined—don’t overmix, or the meatballs can become tough.

Step 2: Shape the Meatballs

Using a small scoop or tablespoon, form the mixture into 20–24 mini meatballs. Roll gently between your palms for uniform shape.

Step 3: Bake the Meatballs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Arrange meatballs about 1 inch apart.

Bake for 15–18 minutes, until browned and cooked through (internal temp should be 160°F).

Step 4: Make the Tzatziki Sauce

While the meatballs bake, make the dip:

Grate 1/2 cucumber and squeeze out all excess water using a clean towel.

In a bowl, combine:

• 1 cup Greek yogurt

• Grated cucumber

• 1 garlic clove, minced

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp chopped fresh dill or mint

• 1/4 tsp salt

Stir until smooth. Chill until ready to serve.

Step 5: Serve

Let the meatballs rest for 5 minutes before serving. Arrange on a platter with a bowl of tzatziki in the center for dipping.

Common Mistakes to Avoid:

• Skipping lemon zest: It brings critical brightness—don’t leave it out.

• Overmixing the meat: Leads to dense, rubbery texture. Mix just until it holds.

• Not squeezing cucumber: Results in watery tzatziki. Always drain it well.

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Tips, Variations & Substitutions

Helpful Tips:

• Make meatballs uniform in size for even cooking.

• Use a food processor to mince onion and garlic quickly.

• Tzatziki tastes better after 30+ minutes in the fridge—make it ahead if you can.

Variations:

• Keto Version – Use almond flour instead of breadcrumbs.

• Add Feta – Mix crumbled feta into the meatballs for extra richness.

• Spicy Greek Bites – Add 1/4 tsp cayenne or harissa to the meat mixture.

Substitutions:

• Ground Turkey or Chicken – Leaner alternatives to beef/lamb.

• Dairy-Free Tzatziki – Use coconut yogurt or cashew-based yogurt.

• Breadcrumbs – Swap with oats or crushed crackers if needed.

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Serving Ideas & Occasions

These Mini Greek Meatball Bites with Tzatziki are ideal for:

• Appetizers – Skewer with toothpicks for parties or game day.

• Lunch Bowls – Serve over quinoa, couscous, or greens with extra tzatziki.

• Snack Prep – Store in containers for high-protein snacks throughout the week.

• Mini Pita Pockets – Stuff into small pitas with tomatoes and cucumber for a fun twist on gyros.

Pair with:

• Cucumber salad or tabbouleh

• Hummus and warm pita

• Oven-roasted lemon potatoes

They’re as great for casual dinners as they are for hosting and entertaining.

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Nutritional & Health Notes

These meatball bites are:

• High in protein – Great for muscle-building meals or energy-fueled snacking.

• Low-carb – Especially when served without pita or grains.

• Gluten-free adaptable – Use almond flour or GF breadcrumbs.

• Rich in flavor, not fillers – Thanks to herbs, lemon, and quality meat.

Tzatziki adds healthy probiotics and fat from yogurt and olive oil, and the cucumber gives extra hydration and fiber.

For lighter versions:

• Use leaner meat like ground turkey.

• Go dairy-free with coconut yogurt for the dip.

• Bake instead of pan-frying to keep things light and mess-free.

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FAQs

1. Can I make the meatballs ahead of time?
Yes! Store raw meatballs in the fridge for up to 24 hours or freeze them. Cook straight from frozen, adding 3–5 minutes to bake time.

2. Can I freeze the cooked meatballs?
Absolutely. Cool completely, then freeze in airtight bags for up to 3 months. Reheat in the oven at 350°F for 10–12 minutes.

3. Can I make the tzatziki in advance?
Yes, and it’s even better after chilling for a few hours. Store in a sealed container in the fridge for up to 3 days.

4. What meat is best for Greek meatballs?
Lamb is most traditional, but ground beef, turkey, or a combo work well. Look for 85–90% lean for best flavor and texture.

5. How do I keep the meatballs moist?
Don’t overcook, and make sure to include onion, egg, and breadcrumbs to help lock in moisture.

6. Can I serve these warm or cold?
They’re best warm but also taste great chilled for meal prep or picnic lunches.

7. What else can I use the tzatziki for?
It’s great as a dip, sandwich spread, or salad dressing. Try it with grilled veggies or on wraps.

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