Greek-Inspired Meatballs Sun-dried Tzatziki

Greek-inspired meatballs with sun dried tomato tzatziki capture all the bold flavors and vibrant herbs that make Mediterranean food so irresistible. These tender beef meatballs are crusted in pine nuts and paired with a creamy tzatziki packed with sun dried tomatoes for a canape that's perfect for parties or family gatherings.

This was the star of my last holiday gathering One bite and even my skeptical uncle asked for the recipe My favorite part is the crunch of the pine nut crust against the creamy dip

Ingredients

• Beef mince: The foundation for juicy flavorful meatballs Look for beef with a little fat for best results

• Flat leaf parsley: Bright freshness that balances the richness Choose vibrant green leaves

• Garlic: Adds depth and signature Mediterranean warmth Use fresh for bold flavor

• Small onion: Tender sweetness helps bring everything together Dice finely for even mix

• Sea salt: Brings out every ingredient’s flavor Opt for large flaky salt for finishing

• Dried oregano: Classic Greek herb that layers in savory notes Check for fresh pungent aroma

• Paprika: Adds subtle smokiness and warmth Try sweet or smoky varieties

• Egg: Binds the meatballs so they stay juicy Choose fresh from local farms if possible

• Greek feta: Gives creamy briny pops in every bite Crumble from a good quality block

• Pine nuts: Delicate nutty crunch on the outside Toast gently if you want extra depth

• Greek yoghurt: The creamy base for your dip Thick and tangy versions are best

• Continental cucumber: Adds cool crunch and moisture Make sure to squeeze out liquid so sauce is not runny

• Fresh dill: Lifts the tzatziki with soft anise flavor Choose feathery fronds without wilting

• Lemon zest: Brightens and balances richness Use unwaxed ripe lemons

• Mint: Fragrant optional but so good for a burst of freshness Pick tender leaves if using

• Sun dried tomatoes: Intensely savory and slightly tangy Pick oil packed for soft texture

• Garlic olive oil: Infuses extra depth and aromatic lift Use the highest quality for drizzling and cooking

Step by Step Instructions

Prep the Meatball Mixture:

Place everything except the beef and pine nuts into a food processor Pulse until finely chopped and combined so herbs and feta are well incorporated

Mix and Shape:

Transfer the herb and cheese mixture to the beef mince Mix gently with your hands until just combined Shape into evenly sized meatballs about the size of a walnut Place on a towel lined plate

Crust with Pine Nuts:

Grind pine nuts in a mortar and pestle until fine but still textured Roll each meatball in the ground pine nuts to evenly coat

Brown and Cook:

Heat a large skillet over medium high Add garlic olive oil Wait until it shimmers before adding meatballs Cook in batches for best browning turning gently to create a golden crust on each side Cook until meatballs are cooked through but still juicy Place on a towel lined plate to rest

Make the Tzatziki:

Clean out your food processor then add Greek yoghurt grated cucumber dill lemon zest garlic mint and sun dried tomatoes Pulse until it forms a creamy and slightly chunky sauce Stream in a splash of garlic olive oil for extra flavor

Assemble and Serve:

Spoon a generous layer of tzatziki in the bottom of each serving glass or small dish Thread two meatballs onto each skewer and stand in the dip in each glass Sprinkle with chopped parsley Serve and enjoy

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Honestly my favorite part is using good feta which gives little creamy pops I still remember the first evening I served these my daughter helped roll the meatballs and our kitchen smelled like a Mediterranean taverna

Storage Tips

Keep meatballs and tzatziki separate Store the meatballs covered in the fridge for up to three days The dip keeps well in a sealed jar for up to four days You can freeze the meatballs on a tray then bag them once solid Reheat in a skillet for best texture

Ingredient Substitutions

Swap the beef for lamb or a mix of lamb and beef for traditional flavor If you need a dairy free version use plant based yogurt and leave out the feta For a nut free option skip pine nuts and use finely ground sunflower seeds

Serving Suggestions

These meatballs are perfect for canape glasses but also make a fun main course Layer on a platter with lots of dip or wrap in pita with crisp lettuce and extra herbs Serve as part of a mezze spread with olives flatbread and grilled veggies

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Cultural Context

Meatballs with herbs and cheese echo classic Greek keftedes The pine nut crust adds a special party twist while sun dried tomato tzatziki is a creative update on classic tzatziki These flavors celebrate vibrant Greek home cooking where little bites make big memories

Recipe FAQs

→ How do you keep the meatballs tender and juicy?

Using egg and herbs with the beef, and avoiding overmixing, helps retain moisture for soft, flavourful meatballs.

→ What gives the tzatziki its unique flavor?

Sun-dried tomatoes, lemon zest, fresh dill, and mint infuse the yoghurt base with a rich tang and bright herbal notes.

→ Can you use a different protein for the meatballs?

Yes, try lamb or a blend with pork for variation—the seasoning and method stay the same.

→ Why roll meatballs in pine nuts?

Crushed pine nuts add texture and a subtle nutty flavor, making the exterior crisp and aromatic when pan-seared.

→ How do you prevent tzatziki from being watery?

Use a grated cucumber with excess moisture thoroughly squeezed out before mixing with yoghurt and herbs.