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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


  • 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


  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.


  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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