These Greek-inspired beef meatballs bring garlic, oregano and warm spices to an easy oven-baked dinner. A quick lemon garlic sauce adds a cool, tangy finish, and you can build the plate around whatever sounds good: rice and vegetables, a big salad, or warm pita.
The ingredients are flexible. Use breadcrumbs, oats or crushed crackers in the meatballs, and make the sauce with plain Greek yogurt, mayonnaise or sour cream. Fresh herbs and the extra lemon in the meat mixture are optional.
Greek Beef Meatballs with Lemon Garlic Sauce
Oven-baked beef meatballs with garlic, oregano and warm spices, served with an easy lemon garlic sauce.
- Yield: About 24 meatballs, or 6 servings of 4 meatballs each.
- Prep: About 20 minutes.
- Bake: 18–22 minutes at 400°F (204°C), or until the centers reach 160°F (71°C).
- Rest: 3–5 minutes. Total time is approximate.
- The sauce is made while the meatballs bake. Side dishes are not included in the timing.
Ingredients
For the meatballs
- 2 pounds ground beef
- 1 large egg
- ½ cup plain breadcrumbs, quick oats or finely crushed crackers
- 3 cloves garlic, minced
- ¼ cup finely diced onion, or 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Juice of ½ lemon, optional
- 2 tablespoons chopped fresh parsley or dill, optional
For the lemon garlic sauce
- ½ cup plain Greek yogurt, mayonnaise or sour cream
- 1 tablespoon lemon juice
- 1 small garlic clove, finely minced or grated, or ¼ teaspoon garlic powder
- ⅛ teaspoon salt, plus more to taste
- A pinch of ground black pepper, to taste
- 1 tablespoon chopped dill, parsley or green onion, optional
Directions
- Prepare the oven and pan. Heat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper rated for this temperature.
- Mix gently. In a large bowl, lightly beat the egg. Stir in the breadcrumbs, oats or crackers, garlic, onion, cumin, oregano, paprika, salt and pepper. Add the optional lemon juice and fresh herbs. Add the ground beef and mix gently with clean hands or a fork just until everything is evenly combined. Avoid overworking the mixture.
- Shape the meatballs. Divide into about 24 equal portions and gently roll into meatballs roughly 1½ inches across. Place on the prepared pan with a little space between them. For the kofta-style variation, shape the mixture into small oval patties of even thickness instead.
- Bake until cooked through. Bake the meatballs for 18–22 minutes. Check the centers of a few of the largest meatballs with a food thermometer; ground beef should reach 160°F (71°C). Add a few minutes if needed. Thinner oval patties may cook faster, so check them earlier.
- Make the lemon garlic sauce. While the meatballs bake, stir together the Greek yogurt, mayonnaise or sour cream, lemon juice, garlic, salt, pepper and optional herbs in a small bowl. Taste and adjust the seasoning. Refrigerate until serving.
- Rest and serve. Let the cooked meatballs rest for 3–5 minutes, then serve with the lemon garlic sauce and your choice of rice, salad or pita.
Three ways to make it dinner
1. A rice plate
Serve the meatballs over rice with chopped tomatoes, cucumber and onion. Spoon the lemon garlic sauce over the meatballs or serve it on the side.
2. A lower-carb plate
Pair the meatballs with a big salad and roasted zucchini or green beans. Add the sauce over the top or use it as a dip.
3. Pita or flatbread
Tuck the meatballs into warm pita or flatbread with lettuce, tomato and lemon garlic sauce. Finish with pickles or sliced onions for a little extra crunch.
Easy swaps and little tips
Use what you have for the binder. Plain breadcrumbs, quick oats or finely crushed crackers all work in this recipe. If using old-fashioned oats, chop them a little finer first. Reduce the added salt if your crackers or breadcrumbs are heavily salted.
Keep the meatballs tender. Mix only until combined and roll with a light touch. Making them a similar size helps the batch cook evenly.
Make the sauce your way. Greek yogurt gives it a tangy flavor, mayonnaise makes it richer, and sour cream keeps it creamy. For a dairy-free sauce, use dairy-free mayonnaise with the lemon, garlic and herbs. Double the sauce ingredients if you like extra for dipping or spreading on pita.
Use temperature as your final check. The recommended safe internal temperature for ground beef is 160°F. Check the middle of the meatballs rather than judging by their color. FoodSafety.gov’s cooking-temperature chart has the reference.
Another easy ground beef dinner
Try Unstuffed Peppers Casserole for a layered dinner with bell peppers, beef, rice and tomato sauce.
Printable recipe card
For the lemon-garlic sauce: An OXO citrus squeezer makes it easy to squeeze fresh lemon juice into the creamy sauce while catching the seeds. Mix the sauce while the meatballs bake, then spoon it over at serving time. A little extra sauce on the side is always welcome.
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Still deciding what to cook? Browse 5 Easy Ground Beef Dinners for When You’re Out of Ideas.
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