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Mediterranean Meatballs with Yogurt Herb Dip

Check out our latest 30 minute meal: Mediterranean Meatballs with Yogurt Herb Dip! These flavorful baked meatballs are jam packed with fresh herbs and spices, and are perfect for dipping in our 2 ingredient Yogurt Herb Dip. This recipe is delicious with couscous or pita bread!

Makes: 20 meatballs + 1 cup dip

Servings: 4

Serving Size: 5 meatballs + ¼ cup dip

Prep Time: 10 minutes

Total Time: 25 minutes

Nutrition Facts:  269 calories / 6g carbs / 31g protein / 12.5g fat

Mediterranean Meatballs with Yogurt Herb Dip

Ingredients:

  • 1 lb (454g) 90% lean ground beef sirloin

  • 1 beaten egg (50g) 

  • ¼ cup finely chopped parsley

  • 1 tablespoon finely chopped mint

  • 1 tablespoon ground cumin

  • 1 teaspoon dried oregano

  • ¾ teaspoon salt

Yogurt Herb Dip:

  • 1 cup nonfat plain Greek yogurt

  • 2 tablespoons chopped mint

Instructions:

  1. Preheat oven to 400 degrees. Prepare a baking sheet by lining with foil, parchment paper, or by spraying well with nonstick cooking spray.

  2. In a large bowl toss together all meatball ingredients until combined (do not overmix or mash). We find it easiest to use a fork or clean hands.

  3. Roll the meat into 20 meatballs (about 2 tablespoons each). Use a cookie dough scoop if you have one! Place at least 1 inch apart on the baking sheet.

  4. Bake for 10-11 minutes or until the meatballs are lightly browned, just cooked through, and a meat thermometer reads 160 degrees.

  5. While the meatballs are baking, mix together the dip ingredients in a small bowl.

  6. Serve the cooked meatballs with salad, quinoa, couscous, or pita bread. Garnish with fresh herbs and the Yogurt Herb Dip.

Notes:

  1. The meatballs are freezer friendly! Once they are baked and cooled, place in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.


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