Mediterranean meatballs with yogurt sauce are a delicious and healthy take on a classic dish, combining ground meat with herbs and spices for a flavor-packed bite. Served with a refreshing herbed yogurt dip, crisp salad, and warm flatbread, this dish is perfect for lunch, dinner, or entertaining. It is hearty, fresh, and endlessly satisfying.
Why You’ll Love This Recipe
These meatballs are tender, juicy, and infused with garlic, parsley, and Mediterranean spices. They are oven-baked or pan-seared to perfection and pair beautifully with creamy yogurt sauce for dipping. Balanced with a light salad and lemon wedges, this dish is a complete meal that feels both indulgent and nourishing. It’s also incredibly versatile, easy to make ahead, and perfect for meal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the meatballs:
- Ground beef or lamb (or a combination)
- Onion, finely grated
- Garlic, minced
- Fresh parsley, finely chopped
- Egg
- Breadcrumbs
- Ground cumin
- Dried oregano
- Salt and black pepper
- Olive oil (for cooking)
For the yogurt sauce:
- Greek yogurt
- Garlic, finely minced
- Lemon juice
- Fresh dill or parsley
- Salt and pepper
To serve (optional):
- Flatbread or pita
- Fresh salad (arugula, cucumber, red onion)
- Lemon wedges
Directions
- Preheat oven to 400°F (200°C) or heat a large skillet over medium heat if pan-frying.
- In a large bowl, combine ground meat, onion, garlic, parsley, egg, breadcrumbs, and seasonings. Mix until well combined.
- Form the mixture into small meatballs (about 1 to 1.5 inches in diameter).
- To bake: Arrange on a greased or parchment-lined baking sheet and bake for 18–22 minutes, or until browned and cooked through.
To pan-fry: Heat olive oil in a skillet and cook meatballs in batches, turning occasionally until browned and cooked through, about 10–12 minutes. - In a separate bowl, whisk together the yogurt sauce ingredients until smooth and well-blended.
- Serve meatballs warm with yogurt sauce, salad, flatbread, and lemon wedges.
Servings and timing
This recipe serves 4 people.
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Variations
- Use ground chicken or turkey for a lighter version.
- Add crumbled feta cheese to the meatball mix for extra flavor.
- Serve over rice or couscous instead of flatbread.
- Make it spicy with a pinch of cayenne or crushed red pepper flakes.
- Replace dill with mint in the yogurt sauce for a different twist.
Storage/Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
The yogurt sauce can also be stored separately for the same duration.
To reheat meatballs, warm in a skillet over medium heat or in the oven at 350°F (175°C) until heated through.
Meatballs can be frozen for up to 2 months; thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I use dried herbs instead of fresh?
Yes, though fresh herbs provide better flavor. Use one-third the amount if substituting dried herbs.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate or freeze them before cooking.
What type of yogurt is best for the sauce?
Full-fat Greek yogurt is preferred for its creaminess and tang, but low-fat versions can also be used.
Can I bake the meatballs instead of frying?
Absolutely. Baking is easier and healthier with less cleanup.
How do I keep the meatballs from falling apart?
Be sure to use enough breadcrumbs and egg to bind the mixture, and don’t overmix.
What’s the best meat to use?
Ground lamb gives an authentic Mediterranean flavor, but beef, turkey, or a mix of meats work well too.
Are these meatballs gluten-free?
Use gluten-free breadcrumbs to make the recipe suitable for gluten-free diets.
Can I serve these meatballs cold?
They are best warm, but they can be served cold in wraps or salads for lunchboxes.
Can I air fry the meatballs?
Yes, air fry at 375°F (190°C) for 10–12 minutes, shaking halfway through, until golden and cooked through.
What can I serve with these meatballs?
Serve with hummus, couscous, tabbouleh, or a fresh Greek salad for a complete meal.
Conclusion
Mediterranean meatballs with yogurt sauce are a flavorful, satisfying dish that brings the taste of the Mediterranean to your kitchen. Easy to prepare and versatile in presentation, these meatballs are perfect for casual family meals, party platters, or weekly meal prep. Paired with tangy yogurt sauce and fresh vegetables, they deliver comfort and nutrition in every bite.
Print
Mediterranean Meatballs with Yogurt Sauce
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes (including chilling)
- Yield: 10–12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Crunchy oat cookies topped with rich dark chocolate almond clusters—each bite delivers a satisfying snap, creamy melt, and nutty crunch, perfect for a decadent yet wholesome treat.
Ingredients
- For the cookie base:
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar or brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- For the chocolate almond topping:
- 1 cup dark chocolate chips
- 1/2 tablespoon coconut oil
- 3/4 cup sliced almonds
- 1/4 cup chopped roasted almonds (optional, for extra crunch)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine oats, almond flour, sugar, salt, and baking soda. Stir in melted coconut oil, maple syrup, and vanilla until dough forms.
- Scoop and press dough into round cookie shapes (about 2 1/2 inches wide). Place on baking sheet.
- Bake for 10–12 minutes until edges are golden. Cool completely on a wire rack.
- In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second bursts, stirring between until smooth.
- Stir sliced almonds (and chopped almonds if using) into melted chocolate.
- Spoon chocolate-almond mixture on top of each cookie. Chill in the refrigerator until set (about 20–30 minutes).
- Store in an airtight container in a cool place or fridge.
Notes
- Use dairy-free chocolate chips to keep the recipe vegan.
- Toasted almonds add extra depth of flavor to the topping.
- Cookies can be frozen for up to 2 months; thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 9g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
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