Greek Beef Meatballs (Keftedes) with Lemon Orzo & Tzatziki

Name: Greek Beef Meatballs (Keftedes) with Lemon Orzo & Tzatziki
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 3 lb lean ground beef; 1 large yellow onion; 6 cloves garlic cloves; 0.33 cup fresh mint; 2 tbsp dried oregano; 1 cup plain breadcrumbs; 2 whole large eggs; 2.5 cups whole wheat orzo; 2 whole lemon; 1 whole English cucumber; 2 cups plain Greek yogurt; 0.25 cup fresh dill; 3 tbsp olive oil; 2 tsp kosher salt

Oregano-mint baked meatballs over lemon orzo with cool tzatziki

Prep: 25 min
Cook: 25 min
Serves 8
Difficulty: medium

Ground beef mixes with grated onion, garlic, fresh mint, and oregano, bakes on sheet pans until browned, and gets served over lemony orzo with a cool cucumber-yogurt tzatziki.

Why crews like it: Herby and bright instead of heavy and Italian-marinara-coated. Baking a full sheet pan at once means the whole crew eats together, no standing at a skillet.

837Cal

61gProtein

62gCarbs

40gFat

Ingredients

3 lb lean ground beef
1 large yellow onion
6 cloves garlic cloves
0.33 cup fresh mint
2 tbsp dried oregano
1 cup plain breadcrumbs
2 whole large eggs
2.5 cups whole wheat orzo
2 whole lemon
1 whole English cucumber
2 cups plain Greek yogurt
0.25 cup fresh dill
3 tbsp olive oil
2 tsp kosher salt

Instructions

Mix the meatballs: Combine beef, grated onion, half the garlic, mint, 1 tbsp oregano, breadcrumbs, eggs, and 1 tsp salt. Mix just until combined—overworking makes tough, dense meatballs.
Form and bake: Roll into 2-oz balls, arrange on parchment-lined sheet pans with space between. Bake at 425°F 18–22 minutes until browned outside and 160°F at the center.
Cook the orzo: Boil orzo in salted water 9–10 minutes until al dente. Drain and toss with olive oil, lemon zest, half the lemon juice, and remaining oregano until glossy.
Make tzatziki: Stir grated, squeezed-dry cucumber into yogurt with remaining garlic, dill, remaining lemon juice, and a pinch of salt until smooth and thick enough to hold a spoon upright.
Plate and serve: Portion orzo into bowls or a baking dish, top with meatballs, and finish with a generous spoonful of tzatziki. Meatballs should be juicy inside, not dry or crumbly.

Tonight's spread

Warm pita wedges.
Simple Greek salad with red onion and olives.

Hall tips

A splash of milk in the meatball mix keeps them extra tender if your beef runs lean.
Toasted pine nuts on top add classic Greek crunch if you have them on hand.
If pulled away mid-shift, hold the whole pan covered in a low oven—keftedes stay juicy far longer than a plain grilled patty would.

Meal prep

Form and portion meatballs ahead of time and refrigerate—they hold their shape better going into a hot oven cold. Station: Grate the onion instead of dicing it—it disappears into the meatball and keeps everything moist. Station: Bake meatballs on a wire rack over the sheet pan if you have one, so they brown on all sides, not just the bottom. Station: Meatballs and orzo both hold well in a covered dish at 275°F if a call interrupts—this dish is closer to a casserole than it looks.

Leftovers

Meatballs reheat well in a 350°F oven 8–10 minutes—microwave works in a pinch.
Stuff leftover meatballs and orzo into pita pockets with extra tzatziki.

Two half-sheet pans
Box grater
Medium pot