Let’s talk meatballs—but not your average spaghetti kind. These Mediterranean meatballs are bursting with flavor, thanks to a mix of warm spices, fresh herbs, and a little kitchen magic. They’re juicy, oven-baked (hello, easy cleanup!), and absolutely perfect for dipping into a cool, creamy yogurt dill sauce that adds the perfect zesty finish. Whether you’re making dinner for the fam or whipping up something for a get-together, these meatballs are a total crowd-pleaser. Grab a lemon, some parsley, and let’s make something delicious!

I love to serve them stuffed into warm pita, with rice, crumbled feta cheese, and the tangy yogurt sauce drizzled over the top.  It’s an easy recipe that you can make during the week, and everyone will love it!

Ingredients for Mediterranean Meatballs and Yogurt Dipping Sauce:

Ingredients for Meatballs

Ground Beef–  1 pound of ground beef.  I like to use 80/20 (80% beef /20% fat). You need the fat to help keep the meatballs moist and juicy, so they are not dry. You could also try using ground chicken or ground turkey.  I’ve never made them with ground lamb, but I bet they would be delicious if you like lamb. 

Onion-  1/2 yellow onion, grated.  You need about 1/4-1/2 cup of grated onion.  I like to grate the onion using a box grater because it makes the onion pieces so small that they melt into the meat, and you don’t have chunks of onion in the meatballs.  It gives flavor without texture.  You could also use a red onion or a white onion.  

Garlic-  3 fresh garlic cloves, minced.  

Black Pepper- 1/2 teaspoon of black pepper.

Kosher Salt-  1 teaspoon of salt.

Cumin-  1 teaspoon of cumin.

Oregano-  1  teaspoon of dried oregano.

Cinnamon-  1/2  teaspoon of cinnamon.

Fresh Parsley-  1/4 cup fresh parsley, minced.  If you don’t have fresh parsley, you could use two tablespoons of dried parsley in a pinch.  

Eggs-  1 egg, lightly beaten.

Panko Bread Crumbs-  1/4 cup of panko bread crumbs.  You can use plain or seasoned panko bread crumbs.  If you don’t have panko breadcrumbs, use regular bread crumbs, seasoned or plain.   

Ingredients for Yogurt Dipping Sauce

Plain Greek Yogurt-  8 oz, plain 2% milk Greek yogurt.  You could also use whole Greek yogurt or even nonfat Greek yogurt.  

Garlic-  1 clove of fresh garlic, finely minced.

Fresh Dill-  1 tablespoon of fresh dill, minced.  If you can’t find fresh, use one teaspoon of dried dill.  

Lemon-  1 lemon, juiced.  

Salt & Pepper to taste (about 1/4 tsp of each)

How to Make These Juicy Baked Beef Meatballs (Step-by-Step)

These tender, flavor-packed beef meatballs come together quickly and bake beautifully in the oven. Here’s how to make them:

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Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C).
Line a baking sheet with parchment paper and give it a light spray with cooking spray. This prevents sticking and makes cleanup easier.

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Step 2: Combine the Ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the ground beef, grated onion, minced garlic, salt, pepper, cumin, oregano, cinnamon, parsley, lightly beaten egg, and panko breadcrumbs. Use clean hands or a sturdy spoon to gently mix everything together until well combined. Be careful not to overwork the mixture — mixing just until the ingredients are evenly distributed will keep the meatballs nice and tender.

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Step 3: Roll the Meatballs

Use a tablespoon or small cookie scoop to portion the meat mixture.
Roll each portion into a golf ball size using your hands, then place them evenly spaced on the prepared baking sheet. Make sure the meatballs aren’t touching to allow for even cooking.

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Step 4: Bake

Slide the sheet pan into your preheated oven and bake for 20–25 minutes, or until the meatballs are browned and cooked through.
Pro tip: Rotate the pan halfway through baking for even browning.

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Step 5: Make the Yogurt Dill Dipping Sauce

While the meatballs bake, whip up the creamy sauce.
In a small bowl, combine the Greek yogurt, minced garlic, chopped fresh dill, lemon juice, and a pinch of salt and pepper. Stir everything together, then refrigerate the sauce for at least 30 minutes so the flavors can meld.

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Step 6: Serve and Enjoy

Once the meatballs are baked to perfection, let them cool slightly before serving. For dinner, these meatballs are super versatile — serve them with fluffy rice, warm pita, or even on top of buttery egg noodles. They’re also great tucked into lunchboxes the next day! If you’re feeding kids, pair the meatballs with a side of roasted veggies, cucumber slices, or even some mashed potatoes. The creamy yogurt dill sauce is mild enough for little ones but flavorful enough to make the whole plate feel special. It’s an easy, protein-packed dinner the whole family will love.

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❄️ Freezer Tip

To make these ahead:
Let the cooked meatballs cool completely, then place them in a single layer in a Ziploc bag or an airtight container. Freeze for up to 3 months.
To reheat, bake straight from frozen at 400°F for about 15 minutes until warmed through.

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Step 7: Different ways to enjoy these meatballs

These meatballs are incredibly versatile, which makes them a staple for more than just dinner. Throw them into a Greek salad with romaine, cucumbers, tomatoes, olives, and feta for a hearty, Mediterranean-inspired bowl. They’re also perfect for meal prep — just portion them out with rice, a simple cucumber salad, hummus, and warm pita for easy lunches or quick weeknight dinners. Hosting guests or having a dinner party? Serve them as a fun appetizer with the creamy yogurt sauce on the side for dipping — they’ll disappear fast!

More Recipes To Try!

Lemon Chicken Cutlets Recipe

Turkey Meatloaf

Roasted Potatoes and Whipped Feta

Chicken Piccata Pasta