This post may contain affiliate links, please see our privacy policy for details.

Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki…a simple summer dinner with such wonderful flavor. Pan-seared meatballs with fresh oregano and chili flakes, tossed with summery grilled veggies, and a tasty lemon herb vinaigrette. Serve these spicy meatballs with creamy tzatziki sauce for a cooling touch. Truly one of those dinners that everyone at the table will love…especially if served with a side of fries.

Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki | halfbakedharvest.com

I’m not sure if you can tell or not, but I’m really trying to embrace summer dinners. I want them fresh, colorful, fun, and well – different.

The fresh and colorful part is usually pretty easy. Thankfully I have access to so much incredible produce right now from both our garden and local stores.

But the coming up with different recipes part? Well, that’s a little trickier. I’ve mentioned before that sometimes I feel like summer recipes can be a repeat of tomatoes and corn, grilled chicken, lots of pesto, and plenty of caprese salads. Nothing wrong with that, but variety is nice too!

I scratched my brain a bit for this recipe and ended up being so excited with how it turned out. I feel like it’s different, but still simple, and of course, super flavorful.

The idea stemmed from my brother’s love of Greek food and meatballs. So I simply combined the two loves and added some summer herbs and vegetables.

Plus, fries on the side. Because something about a summer dinner requires a big plate of fries on the side.

Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki | halfbakedharvest.com

The details – start with the meatballs

The meatballs…I seasoned the ground meat (I like to use a mix of ground chicken and ground pork) with shallots, smoked paprika, and plenty of fresh oregano. I then rolled everything into balls…and done. The chili flakes give them a really nice spiciness, but use them to your taste.

Once the meatballs are formed, I let them sit while I prep the vegetables.

Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki | halfbakedharvest.com

Now the veggies and vinaigrette

This vinaigrette is sweet, tangy, and herby, with basil, oregano, thyme and lemon. It’s also got a slight kick from some chili flakes. And the honey keeps things sweet…a nice balance to the spicy.

If you love a lot of vinaigrette, double the recipe. This is that good, and adds a lot of flavor to the dish.

For the vegetables, I use a mix of red peppers, zucchini, and yellow summer squash. I like to toss them with olive oil, then grill them until lightly charred. If you don’t have a grill, you can easily roast these up in the oven, or saute them in a skillet.

When the veggies are finished cooking, toss them with the vinaigrette and let them sit while you cook the meatballs.

Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki | halfbakedharvest.com

Cook the meatballs and finish it up

The rest is pretty simple. You’ll pan cook the meatballs until crisp on the outside and cooked through inside. This really only takes a few minutes, the process is quick.

To serve, I toss the meatballs with the grilled vegetables, then pile everything over some fresh naan. Then drizzle on some creamy tzatziki sauce plus the remaining vinaigrette.

All that’s left is to add a sprinkle of feta cheese and you’re done.

My only recommendation? Fries on the side!!

Delicious!

Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki | halfbakedharvest.com

Looking for other simple summer dinners, try these:

Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes

Spicy Southern Style Shrimp with Lemon Basil Orzo

30 Minute Pineapple Chicken with Coconut Rice

Lastly, if you make these Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 487 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Lemon Herb Vinaigrette

Instructions

  • 1. Add the meat, shallot, oregano, paprika, chili flakes, and a pinch of salt, and pepper to a bowl. Mix until combined. Coat your hands with a bit of oil and roll the meat into rounded tablespoon-size balls (will make 16-18 meatballs). Set aside.
    2. In a bowl, toss the zucchini and peppers with 1 tablespoon olive oil, salt, and pepper. Preheat the grill or grill pan to high. 
    3. Meanwhile, make the vinaigrette. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
    5. Grill the peppers and zucchini until softened, 3-4 minutes per side. Remove from the grill to a serving plate and toss with half the vinaigrette.
    6. Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
    7. Serve the meatballs warm, tossed with the vegetables. Add a large dollop of tzatziki to each plate, then crumble the feta over top. Enjoy with naan and/or french fries.

Notes

Link to naan recipe.
View Recipe Comments

Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki | halfbakedharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Sorry if this has been asked, but trying to be better about making larger batches off food and freezing some. Do you think I could make these and freeze them? Also, is it ok to make the meatballs ahead of time (aka during nap time) and put them in the fridge? Thank you! Can’t wait to try this recipe!

    1. Hey Sarah,
      Yes to both, totally fine to do;) I hope you love the recipe, please let me know how it turns out! xTieghan

  2. 5 stars
    I rarely review anything but this…THIS! Half Baked is our go to cooking website. We have never ever made anything that wasn’t delicious, but this was next level. Definitely worth making. The feta, tzaziki, bit of spice in the meatballs and the vinaigrette. Goodness. Be sure and make extra of that herbal vinaigrette. I kept drizzling more onto my plate. So good for dipping naan into.

    1. Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

  3. 5 stars
    Amazing! Every component of this is so delicious. One of these days I’ll make the homemade naan to go with it. Thank you for my new favorite meat recipe.

See More Comments