If you love dill pickles then you know how nothing else gives quite the same flavor as these savory-sour cucumbers marinated in dill and spices. While I love pickles I won’t say that they belong in every recipe, but they certainly do wonders in this one!

These dill pickle meatballs have a wonderful dill flavor thanks to some chopped pickles right in the meatballs. It might sound overpowering, but actually the dill flavor gives these tender meatballs a Greek vibe that goes beautifully with tzatziki sauce and rice.

Dill pickles, chopped up finely, aren’t the only special ingredients in this recipe. There’s also feta cheese, onions, and fresh herbs for tons of flavor.

To let the flavors come together let the uncooked meat mixture sit in the fridge for at least 30 minutes. When you take them out and roll them into balls you may notice they’ve turned brown already. That’s because there’s also dill pickle juice in the mix. The acidity and salt content are the cause. This is a normal part of the cooking process, not unlike brining a chicken. It also makes the meatballs super moist and tender!

Unlike other meatball recipes there’s no sauce to cook these in. Rather we’re just placing them on a lined baking sheet to bake. Make sure your pan has sides so they don’t roll around!

The last few minutes of cooking are under the broiler for that perfectly-browned exterior that makes these meatballs even tastier.

Serve these with some tzatziki, veggies, and rice or use them in a salad or over noodles. Or serve these with toothpicks as an appetizer.

The flavor is totally unique and this is a must have recipe for all dill pickle fans.