Greek Meatballs Recipe

Greek Meatballs with Tzatziki Sauce- super simple & delicious kid approved recipe

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 farmer’s 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.

If you’d like a bigger version, I also have a Greek Meatloaf recipe with similar flavors. The herbs and spices I use for this recipe and many others can be found on my resources page.

Not in the mood for these? Check out my  full recipe index for recipes for meals, snacks or drinks.

3.0 from 1 reviews
Greek Meatballs
 
Prep time
Cook time
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Delicious greek meatballs with fennel, mint, lemon and garlic.
Author:
Recipe type: Main
Serves: 6+
Ingredients
  • 1 lb ground turkey (or other ground meat, but turkey is best in this recipe)
  • 1 large onion, grated
  • ¼ cup almond flour
  • 1 tablespoon finely chopped fennel greens
  • 1 tablespoon finely chopped fennel bulb
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 tsp lemon zest
  • Pinch (1/4 tsp) fresh mint, very finely diced (or dried, use slightly less)
  • 1 clove of minced garlic
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Sauce: 1 cup greek yogurt, 1 tablespoon minced garlic or ½ tsp garlic powder, pinch of salt, teaspoon of lemon juice, 1 cucumber (finely chopped)(makes enough for 4 servings)
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In a large bowl, mix the grated onion, ground turkey, almond flour, fennel greens, fennel bulb, egg, lemon juice and zest, mint, garlic, salt and pepper with hands. Add any extra almond flour if needed to make thick enough to form into meat balls.
  3. Form into about 1 inch meatballs and place on an oiled baking sheet or in a large baking dish.
  4. Place in the oven for approximately 30-40 minutes or until cooked through.
  5. While baking, mix the ingredients for the sauce and prepare salad of choice.
  6. Serve meatballs with the yogurt sauce and salad on the side. The yogurt dip also makes a great salad dressing.
  7. Enjoy!

Do you enjoy Greek food? What’s your favorite recipe? Share below!

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Reader Comments

  1. Wow! Sounds delish! We love greek food as well! Thanks for sharing.

  2. This sounds great!  I make turkey burgers  with some of the same ingredients, but not the fennel – which I love!    And 
    Tzatziki  so yummy.  Pinning to try soon.

  3. What would you serve them with?

    • I served them as appetizers on toothpicks and also on Mediterranean salads with feta and cucumbers and tomatoes

  4. Looks delicious!

  5. any type of flour will sub, just adjust the amount to get the right consistency if you sub it.

    • What’s the right consistency? I have standard all-purpose flour, cake flour (I think), and bread flour in the house. I don’t want to buy another one and this recipe looks interesting.

  6. Despise fennel–please suggest alternate!! Looks so delicious!!

    • You can just omit it completely or add more onion instead…

  7. I made these into patties (cook faster) and used lamb and grass fed beef. I also used Fennel powder instead of fresh fennel. They were spectacular! I paired it with your greek dressing on a salad and put a spoonfull of the tzatziki on the patty. This is going to be one of my core recipes!

  8. Dumb question – what size cucumber? I usually have long english cucumbers in the house – but that is A LOT of cucumber! Looking forward to trying this recipe – thanks!

  9. These look yummy, but is that really enough fennel and mint to taste them?

  10. Penzey’s Spices makes a great Greek seasoning blend. I just got a new jar of it, so your recipe is inspiring me to make some meatballs! Thanks Katie.

  11. If you want them to be authentically Greek, they should be made from grass-fed lamb! Yum 🙂

  12. I really enjoy Greek cuisine, but am not able to have eggs.
    Could I use a “flax egg ” or “chia egg” isntead?
    What will the resul be like without eggs…?

    Thanks,
    Zosia

  13. Sounds delicious and I can’t wait to try making these. Do you use non-fat Greek yogurt? Or does it work better with full-fat Greek yogurt? Thanks!

  14. This sounds great and I can’t wait to try it! Does non-fat versus full-fat make a difference with the Greek yogurt?

  15. What are the amounts of each ingredient for the meatballs? I just see the instructions. Thanks!

  16. Why doesn’t the recipe show the ingredients or amounts?

  17. I’m trying to make this recipe but the list of ingredients is not coming up, can you email it to me with the ingredients?

  18. Bon appetite from Greece!

  19. I found the Greek meatballs to be decent – not my favorite but still ok. However, I absolutely LOVED the tzatziki sauce! Very tangy and perfect for summer. We kept the extra in a jar (there was lots!) and use it as salad dressing, or dip for veggies. Yum!

  20. What substitute for the greek yogurt? We are all dairy free. Thanks!

    • Hm… well, usually we eat it without if we need to eat it dairy free. You could try a little homemade mayo, but it will have a decidedly different flavor.

    • Hi Tonya.
      Try a similar sauce but no dairy. We call it “skordalia”.
      Ingredients: 2-3 medium size potatoes
      2-4 cloves of garlic (meshed) depending of your taste for garlic
      2-3 tbls olive oil
      2 tbls wine/white vinegar
      Boil potatoes and mesh as for mashed potatoes. Add other ingredients and stir with a
      fork (not mixer). Add salt to taste. Also if it is too bland, increase garlic and/or vinegar.
      Consistency should be like ketchup. If too thick add a little water you boiled potatoes.
      This sauce goes with fish and all meats and can be served as a dip.
      Kali orexi (good appitite)

  21. Might try making these but on meatball kebabs! I think it would make a good appetizer !

  22. Doubled the fennel and mint, and still pretty bland. The turkey was very soft when forming meatballs, and a messy goo formed all over the bottom of the pan. Suggest doubling all spices or more and using a rack, and maybe using lamb instead of turkey.

  23. Hi Katie, greetings from Greece and congratulations on the wonderfullness that is your site!

    Keftedes with tzatziki is a favourite summer meal here – just sending my Greek input:

    – For those who eat other red meat, the keftedes are decidedly tastier when using ground beef or a 50-50 mix of beef and pork. Also, we dont use fennel in the meatballs here, but dried mint and fresh parsley (or dried oregano & fresh parsley)

    – Tzatziki is great with the addition of fresh chopped dill and a dash of plain red wine vinegar instead of lemon, and don’t forget the olive oil! Another tip I was given by a chef who made the best tzatziki I ever tasted: put half the cucumber you’re using through the garlic press and grate the rest on the largest hole side. Fresh garlic is always superior to garlic powder, especially in tzatziki.

    Happy cookings!

    • I was hoping someone with Greek cooking knowledge would come along and add the dill and mint!! The parsley is great too! Thank you.