Transport your taste buds to sun-drenched shores with this Savory Mediterranean Meatballs with Roasted Veggies & Tangy Yogurt Sauce recipe! Imagine tender, herb-infused meatballs, bursting with flavor, nestled amongst a colorful medley of perfectly roasted bell peppers, zucchini, and cherry tomatoes, all brought together with a cool, zesty yogurt sauce. This isn’t just a meal; it’s a vibrant, flavor-packed experience that’s as beautiful to look at as it is delicious to eat. Perfect for a healthy weeknight dinner, an impressive meal for guests, or a delightful addition to any potluck, this dish is a celebration of fresh, bright Mediterranean flavors.
Time & Serving:
Prep Time: 30 minutes
Roasting Time: 25-30 minutes
Meatball Cooking Time: 15-20 minutes
Total Time: 1 hour
Servings: 4 servings
Ingredients:
For the Mediterranean Meatballs:
▢ 1 lb ground lamb, or ground beef
▢ 1/2 cup finely chopped yellow onion
▢ 2 cloves garlic, minced
▢ 1/4 cup fresh parsley, chopped
▢ 2 tbsp fresh mint, chopped
▢ 1 large egg, lightly beaten
▢ 1/4 cup plain breadcrumbs
▢ 1 tsp ground cumin
▢ 1/2 tsp ground coriander
▢ 1/4 tsp cayenne pepper
▢ 1/2 tsp salt
▢ 1/4 tsp black pepper
▢ 1 tbsp olive oil
For the Roasted Vegetables:
▢ 1 red bell pepper, seeded
▢ 1 yellow or orange bell pepper, cseeded
▢ 1 medium zucchini, chunks
▢ 1 pint cherry
▢ 1 small red onion, wedges
▢ 2 tbsp olive oil
▢ 1 tsp dried oregano
▢ Salt and black pepper
For the Tangy Yogurt Sauce:
▢ 1 cup plain Greek yogurt
▢ 1 clove garlic, minced
▢ 1 tbsp fresh lemon juice
▢ 1 tbsp fresh dill, chopped
▢ 1 tbsp olive oil
▢ Salt and black pepper
Instructions:
- Roast the Vegetables: Preheat oven to 400°F (200°C). On a large, rimmed baking sheet, toss the chopped bell peppers, zucchini, cherry tomatoes, and red onion wedges with 2 tbsp olive oil, dried oregano, salt, and pepper until evenly coated. Spread the vegetables in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred at the edges.
- Prepare the Meatballs: While the vegetables are roasting, make the meatballs. In a large bowl, gently combine the ground lamb (or beef), finely chopped yellow onion, minced garlic, chopped parsley, chopped mint (if using), lightly beaten egg, breadcrumbs, ground cumin, ground coriander, cayenne pepper (if using), salt, and black pepper. Mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Shape the Meatballs: Roll the mixture into approximately 16-20 meatballs, about 1.5 inches in diameter.
- Cook the Meatballs (Choose one method):
- Method A (Pan-Sear & Bake): Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches for 2-3 minutes per side, until nicely browned. Return all meatballs to the skillet. Transfer the skillet to the preheated oven (alongside the veggies if there’s room, or after they’re done) and bake for 10-15 minutes, or until cooked through (internal temperature of 165°F/74°C).
- Method B (Bake Only): Place the shaped meatballs on a separate parchment-lined baking sheet. Once the vegetables have been roasting for about 10 minutes, add the meatballs to the oven. Bake for 20-25 minutes, or until cooked through and lightly browned.
- Make the Tangy Yogurt Sauce: While the meatballs and vegetables are cooking, prepare the yogurt sauce. In a small bowl, whisk together the plain Greek yogurt, minced or grated garlic, fresh lemon juice, chopped fresh dill, olive oil (if using), salt, and pepper until well combined. Taste and adjust seasonings if needed. Cover and refrigerate until ready to serve.
- Assemble and Serve: Once the vegetables are roasted and the meatballs are cooked through, you can serve them in a few ways: arrange the roasted vegetables on a platter or individual plates, top with the meatballs, and drizzle generously with the tangy yogurt sauce. Alternatively, toss everything together in a large bowl.
- Garnish with extra fresh parsley or mint, if desired. This dish is wonderful served on its own, or with warm pita bread, couscous, or quinoa to soak up the delicious juices and sauce.
Recipe Notes:
- Meat Choice: Ground lamb offers a traditional Mediterranean flavor, but ground beef (80/20 or 85/15 for juiciness) or even a mix of lamb and beef works beautifully. Ground chicken or turkey can also be used for a lighter option, though they may be slightly drier.
- Don’t Overmix Meatballs: Mix the meatball ingredients until they are just combined. Overmixing can result in dense, tough meatballs.
- Vegetable Variety: Feel free to customize the roasted vegetables based on what’s in season or your preferences. Eggplant, mushrooms, or even chunks of sweet potato would also be delicious.
- Uniform Vegetable Size: Try to cut your vegetables into relatively uniform pieces to ensure they roast evenly.
- Yogurt Sauce Consistency: If you prefer a thinner yogurt sauce, you can whisk in a teaspoon or two of water or milk until it reaches your desired consistency.
- Fresh Herbs are Best: While dried herbs can be used in a pinch (use about 1/3 the amount of fresh), fresh parsley, mint, and dill truly elevate the flavors of this dish.
- Make-Ahead Components: The yogurt sauce can be made a day in advance and stored in the refrigerator. The meatballs can be shaped ahead of time and refrigerated until ready to cook.
- Serving Suggestions: These meatballs and veggies are fantastic in a grain bowl, stuffed into pita pockets, or served alongside a fresh Greek salad.
This Savory Mediterranean Meatballs with Roasted Veggies & Tangy Yogurt Sauce recipe is a true celebration of fresh, wholesome ingredients. With its aromatic meatballs, sweet roasted vegetables, and refreshing yogurt sauce, it’s a dish that is both incredibly flavorful and wonderfully satisfying. Enjoy this delightful taste of the Mediterranean!
