Greek Meatballs in Tomato Yogurt Mint Sauce
Elevate your dinner game with these irresistibly tender Greek Meatballs in Tomato Yogurt Mint Sauce, a Mediterranean-inspired delight that combines bold spices with a creamy, tangy finish. Made with a flavorful mix of ground beef and pork, each meatball is infused with garlic, parsley, cumin, and oregano for a perfect balance of savory and aromatic notes. The meatballs are simmered to perfection in a rich tomato sauce, then finished with velvety Greek yogurt, a splash of zesty lemon juice, and a refreshing hint of mint. This one-pan wonder is ready in just under an hour and pairs beautifully with warm pita bread, fluffy rice, or a crisp cucumber salad for a complete, satisfying meal. Perfect for family dinners or entertaining, this recipe delivers hearty comfort with a Mediterranean twist.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 50 g Breadcrumbs
- 1 large Egg
- 3 pieces Garlic cloves, minced
- 1 small Red onion, finely chopped
- 2 tbsp Fresh parsley, chopped
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 400 ml Passata (tomato puree)
- 150 g Greek yogurt
- 2 tbsp Fresh mint, finely chopped
- 1 tsp Sugar
- 120 ml Water
- 1 tbsp Lemon juice
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, minced garlic, chopped red onion, parsley, cumin, oregano, salt, and black pepper.
Mix the ingredients together using clean hands until well combined, but avoid overmixing to keep the meatballs tender.
Shape the mixture into small meatballs, about the size of a ping-pong ball. You should get around 20-25 meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, searing them on all sides until browned (about 5-6 minutes per batch). Transfer the browned meatballs to a plate and set aside.
In the same skillet, add the passata, water, and sugar. Stir to combine and bring the sauce to a gentle simmer.
Return the meatballs to the skillet, nestling them into the sauce. Cover the skillet with a lid and simmer over low heat for 20 minutes, or until the meatballs are fully cooked through.
Remove the lid and stir in the Greek yogurt, chopped fresh mint, and lemon juice. Cook for another 2-3 minutes, ensuring the sauce is creamy and well combined.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the Greek meatballs hot, garnished with additional chopped mint if desired. Pair with warm pita bread, rice, or a refreshing cucumber salad.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
