When my husband and I first started dating (after walking across the country together … really), we had the chance to travel around Europe a little. We tried as many new cuisines as we could, and one of the best meals we had was at a delicious Greek restaurant in downtown Brussels, Belgium. I’ve never been able to find Greek food that good since then, so I’ve been experimenting with recipes.
This is my take on Greek meatballs with cucumber sauce or keftedes with tzatziki sauce as it was called over there. I love the subtle flavors of the fennel and mint, with the slight citrus hint. My kids even liked this recipe, and I’d encourage you to give it a try!
We especially love this recipe during the summer when cucumber, fennel, and mint are fresh and available at the farmers markets. I love the savory flavors of the meat paired with the slightly sweet and citrusy flavors of the tzatziki sauce. Leftover meatballs are also wonderful on salads for lunches, just use tzatziki sauce for dressing.
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Greek Meatballs Recipe
- 1 cup greek yogurt
- 1 TBSP garlic minced
- pinch of salt
- 1 tsp lemon juice
- 1 cucumber finely chopped
- Preheat oven to 350°F.
- In a large bowl, combine all the ingredients for the meatballs and mix with hands. Add any extra almond flour if needed to make thick enough to form into meat balls.
- Form into 1 inch meatballs and place on an oiled baking sheet or in a large baking dish.
- Bake in the oven for approximately 30-40 minutes or until cooked through.
- While baking, whisk together the ingredients for the sauce.
- Serve meatballs with the yogurt sauce.
Do you enjoy Greek food? What’s your favorite recipe? Share below!