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Greek Meatballs


  • 1 lb lean ground beef
  • 2 tablespoons olive oil
  • 1 large egg
  • ½ cup panko breadcrumbs
  • ¼ cup fresh thyme, minced
  • ¼ cup fresh rosemary, minced
  • teaspoon salt
  • 2 teaspoon garlic powder
  • ½ cup balsamic vinegar


  • ½ large cucumber, unpeeled
  • cups plain full-fat Greek yogurt
  • 2 large garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white vinegar
  • ½ teaspoon salt
  • 1 tablespoon minced fresh dill


  1. Heat a skillet over medium heat and add 2 tablespoons olive oil.

  2. Place beef, egg, breadcrumbs, thyme, rosemary, garlic powder and salt in a large bowl. Use your hands to mix together so that everything is combined.

  3. Use a tablespoon scoop to form meatballs in your palms. Place meatballs in a heated skillet.

  4. Use tongs to turn meatballs until all sides have browned. Add balsamic vinegar and turn heat down.

  5. Let meatballs cook in the balsamic vinegar for 6-9 minutes, rotating meatballs every few minutes.

  6. Remove from heat and serve as an appetizer or for dinner.


  1. Grate the cucumber and drain through a fine mesh sieve.

  2. Combine the yogurt, garlic, oil, vinegar and salt in a large bowl.

  3. Transfer the grated cucumbers and fresh dill to the yogurt mixture and combine. Serve chilled with pita bread or baguette.