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Golden, garlicky meatballs paired with a creamy herb yogurt dip. These crispy bites are packed with flavor—perfect for dinner, meal prep, or party appetizers.
For the Meatballs:
1 lb 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 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Vegetable oil for frying (as needed)
For the Herb Dip:
1 cup Greek yogurt
1 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 clove garlic, minced
Salt and pepper to taste
Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Meatball Ingredients: In a large bowl, combine ground beef, breadcrumbs, garlic, Parmesan, parsley, egg, salt, pepper, oregano, and red pepper flakes. Mix until just combined.
Shape Meatballs: Form into 1-inch balls and place on the prepared baking sheet.
Fry Meatballs: Heat vegetable oil in a skillet over medium-high. Fry meatballs in batches until browned on all sides, about 5 minutes. Return to baking sheet.
Bake: Transfer the meatballs to the oven and bake for 10–15 minutes, or until they reach an internal temp of 160°F (70°C).
Make Herb Dip: In a bowl, stir together Greek yogurt, mayo, lemon juice, dill, parsley, and garlic. Add salt and pepper to taste.
Chill Dip: Refrigerate the dip for at least 30 minutes to allow the flavors to meld.
Serve: Serve meatballs warm with chilled herb dip on the side.
You can substitute ground turkey or chicken for a lighter option.
Air fryer method: Skip frying and air fry meatballs at 375°F for 10–12 minutes.
The herb dip also pairs well with roasted veggies or pita chips.
Make meatballs ahead and freeze before baking for a quick future meal.