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–+ servings
Greek Meatball Bowl

Irresistible Greek Meatball Bowl: A Healthy Mediterranean Delight

A vibrant Greek Meatball Bowl featuring flavorful meatballs, roasted potatoes, and creamy tzatziki, perfect for meal prep or busy weeknights.
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Prep Time 30 minutes
Cook Time 1 hour
Refrigeration Time 2 hours
Total Time 3 hours 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or substitute with ground lamb or turkey
  • 3 cloves Garlic Cloves minced
  • 1 medium Onion finely minced
  • 1 cup Breadcrumbs gluten-free if desired
  • 1 tsp Baking Soda
  • 2 tbsp Fresh Herbs mix of parsley, mint, and coriander
  • 2 tbsp Olive Oil extra virgin preferred
  • 1 tsp Salt to taste
  • 1 tsp Black Pepper to taste
For the Bowl
  • 2 cups Potatoes cut into wedges
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Dried Oregano or Italian herbs
  • 2 cups Lettuce chopped
  • 1 cup Tomatoes diced
  • 1 cup Cucumbers sliced
  • 1 small Red Onion sliced
  • 1/2 cup Kalamata Olives
For the Tzatziki Sauce
  • 1 cup Thick Greek Yogurt full-fat preferred
  • 1 small Cucumber grated and excess moisture squeezed out
  • 1 tbsp Lemon Juice freshly squeezed
  • 1 tbsp Fresh Dill or Mint chopped
For Dressing the Salad
  • 2 tbsp Olive Oil additional
  • 1 tbsp Lemon Juice additional

Equipment

  • mixing bowl
  • Baking Sheet
  • Oven
  • Grater

Method
 

Step‑by‑Step Instructions for Greek Meatball Bowl
  1. In a large mixing bowl, combine ground beef, minced garlic, and finely chopped onions. Add breadcrumbs, baking soda, fresh herbs, olive oil, salt, and black pepper. Mix until combined and refrigerate for 2 hours.
  2. Preheat your oven to 425°F (220°C). Shape the mixture into small meatballs, about 1 inch in diameter, and bake on a greased baking sheet for 30-40 minutes until browned.
  3. Cut potatoes into wedges, drizzle with olive oil, and season with salt, cumin, paprika, and dried oregano. Roast in the oven for 40-60 minutes until golden and crispy.
  4. In a medium bowl, mix together thick Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped herbs. Cover and chill.
  5. Assemble the bowl with lettuce at the base, followed by diced tomatoes, cucumbers, red onion, olives, potatoes, and meatballs. Drizzle with tzatziki sauce and garnish with herbs.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

Refrigerating the meatball mixture for 2 hours ensures tenderness. Keep cooked meatballs spaced apart on the baking sheet for even cooking.

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