Crispy Garlic Meatballs with Herb Dip

Why You’ll Love This Recipe

I love how these meatballs get crispy from a quick pan-fry and finish tender and flavorful in the oven. The garlic and parmesan give the meatballs a savory depth, while the fresh parsley brightens them up. The creamy herb dip is a refreshing contrast, loaded with dill, lemon, and garlic. Whether I’m making them for dinner or serving them at a gathering, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

• 1 pound ground beef

• 1/2 cup breadcrumbs

• 2 cloves garlic, minced

• 1/4 cup grated Parmesan cheese

• 1/4 cup chopped fresh parsley

• 1 large egg

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes (optional)

• Vegetable oil for frying (as needed)

For the Herb Dip:

• 1 cup Greek yogurt

• 1 tablespoon mayonnaise

• 1 tablespoon lemon juice

• 1 tablespoon fresh dill, chopped

• 1 tablespoon fresh parsley, chopped

• 1 clove garlic, minced

• Salt and pepper to taste

Directions

1. I preheat the oven to 400°F (200°C).

2. In a large bowl, I mix the ground beef, breadcrumbs, garlic, Parmesan, parsley, egg, salt, pepper, oregano, and red pepper flakes until everything is evenly combined.

3. I shape the mixture into small 1-inch meatballs and place them on a parchment-lined baking sheet.

4. In a large skillet, I heat vegetable oil over medium-high heat and fry the meatballs in batches, turning to brown all sides—about 5 minutes per batch.

5. Once browned, I transfer the meatballs back to the baking sheet.

6. I bake the meatballs for 10–15 minutes, or until cooked through and they reach 160°F (70°C) internally.

7. While they bake, I stir together the Greek yogurt, mayo, lemon juice, dill, parsley, and garlic in a bowl.

8. I season the dip with salt and pepper to taste, then refrigerate it for at least 30 minutes so the flavors can meld.

9. Once the meatballs are out of the oven and slightly cooled, I serve them warm with the chilled herb dip on the side.

Servings and timing

This recipe makes about 4 servings and takes around 45 minutes from start to finish, including prep, cooking, and chill time for the dip.

Variations

• I sometimes use ground turkey or chicken for a lighter option.

• For added crunch, I coat the meatballs lightly in panko before frying.

• I switch up the herbs in the dip depending on what I have—basil or chives work great too.

Storage/Reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. The herb dip keeps for about the same time. To reheat the meatballs, I use a skillet or oven at 350°F until warmed through. I avoid the microwave to keep the outside from going soggy.

FAQs

Can I bake the meatballs without frying first?

Yes, I’ve baked them entirely in the oven at 400°F for 20–25 minutes, flipping halfway. They still turn out delicious, just not as crispy.

Can I make these meatballs ahead of time?

Definitely. I prep and shape the meatballs a day in advance and keep them chilled until ready to cook. The dip can also be made ahead and refrigerated.

What can I serve with these meatballs?

I like serving them with pita, rice, or a simple salad. They also work great tucked into wraps or sliders.

Can I freeze the meatballs?

Yes. I freeze them after baking and reheat directly from frozen in the oven at 350°F for 15–20 minutes.

Is there a dairy-free dip option?

Sure. I use dairy-free yogurt and skip the Parmesan in the meatballs if I need to make the recipe dairy-free. The results are still full of flavor.

Conclusion

These Crispy Garlic Meatballs with Herb Dip are a flavorful, satisfying dish that I find myself coming back to again and again. Whether I’m cooking for guests or just want something fun and savory for dinner, they hit the spot. With a crisp outside, juicy center, and creamy dip on the side, they bring together everything I love in a comforting bite.