Greek Meatballs with Tzatziki & Tomato Cucumber Salad

Name: Greek Meatballs with Tzatziki & Tomato Cucumber Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 lbs SRF Wagyu Ground Beef; 1 medium onion, diced; 6 cloves garlic, minced; ½ cup breadcrumbs; 2 eggs, whisked; ¼ cup fresh parsley, chopped; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon ground cinnamon; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 1 cup Greek yogurt; 1 garlic clove, grated; 2 tablespoons fresh dill (or 1 tablespoon dried dill); 1 Persian cucumber, diced; ½ teaspoon kosher salt; ½ tablespoon extra virgin olive oil; 1 pint cherry tomatoes, halved; 2 Persian cucumbers, sliced; ¼ cup pitted green olives; ¼ cup pitted Kalamata olives; 2 tablespoons fresh parsley, chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; Pinch of salt

Author

Nathan Michael & Julia Flowers

Servings

4 to 6

Prep Time

25 minutes

Cook Time

20 minutes

Protein

42g/serving

Bright Mediterranean flavors meet the rich depth of Snake River Farms Wagyu Ground Beef in this vibrant, crowd-pleasing dish. These Greek-inspired meatballs are tender, aromatic, and perfectly spiced with cumin, oregano, and cinnamon—baked until juicy and golden. Served over cool, creamy tzatziki and paired with a fresh tomato cucumber salad, this meal delivers balance in every bite: savory, herbaceous, tangy, and refreshing. Add warm pita and you have a spread that feels equally suited for a casual weeknight dinner or a lively gathering around the table.

Greek Meatballs with Tzatziki & Tomato Cucumber Salad

Ingredients

For the Meatballs

2 lbs SRF Wagyu Ground Beef
1 medium onion, diced
6 cloves garlic, minced
½ cup breadcrumbs
2 eggs, whisked
¼ cup fresh parsley, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon ground black pepper

Tzatziki Sauce

1 cup Greek yogurt
1 garlic clove, grated
2 tablespoons fresh dill (or 1 tablespoon dried dill)
1 Persian cucumber, diced
½ teaspoon kosher salt
½ tablespoon extra virgin olive oil

Tomato Cucumber Salad

1 pint cherry tomatoes, halved
2 Persian cucumbers, sliced
¼ cup pitted green olives
¼ cup pitted Kalamata olives
2 tablespoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Pinch of salt

Directions

Preheat the oven to 400°F and line two sheet pans with parchment paper. In a large bowl, combine the Wagyu ground beef, onion, garlic, breadcrumbs, eggs, parsley, cumin, oregano, cinnamon, salt, and pepper. Gently mix until just combined—do not overwork the meat.
Using a cookie scoop or your hands, form 1½-inch meatballs and place them slightly spaced apart on the prepared sheet pans.
Bake for 20 minutes, or until cooked through and lightly browned.
In a medium bowl, whisk together the Greek yogurt, garlic, dill, cucumber, salt, and olive oil. Chill until ready to serve.
In another bowl, combine the cherry tomatoes, cucumbers, olives, parsley, olive oil, red wine vinegar, and a pinch of salt. Toss gently to combine.
Spread a generous layer of tzatziki on a serving platter or individual plates. Top with warm Greek meatballs and spoon the tomato cucumber salad alongside. Serve with warm pita bread for scooping.

Recipe Note

Author Bio

Nathan Michael and Julia Flowers are a culinary duo passionate about creating memorable meals. Nathan, a design enthusiast and grilling expert, specializes in charcoal grilling, often featuring Snake River Farms’ American Wagyu Skirt Steak. Julia, a seasonal food lover and ice cream maker, brings comfort and a touch of decadence to the table, especially with premium cuts like the Manhattan Steak. Together, they turn every meal into a special experience.