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–+ servings
Greek Meatball Bowl

Savor the Flavor: Greek Meatball Bowl Made Easy

This Greek Meatball Bowl is a wholesome, flavorful dish combining baked meatballs, roasted potatoes, and tzatziki sauce for a nutritious meal.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 15 minutes
Servings: 4 bowl
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Substitute with ground lamb if desired.
  • 3 cloves Garlic Minced.
  • 1 Onion Finely chopped.
  • 1 cup Breadcrumbs Use gluten-free if needed.
  • 1 teaspoon Baking Soda
  • 1/4 cup Fresh Herbs (Parsley, Mint, Coriander) Chopped.
  • 2 tablespoons Olive Oil Extra virgin recommended.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
For the Roasted Potatoes
  • 2 pounds Potatoes Cut into wedges.
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Oregano Adjust spices to taste.
For the Tzatziki Sauce
  • 1 cup Greek Yogurt Consider plain or dairy-free alternatives.
  • 1 cup Cucumber Grated and drained.
  • 2 tablespoons Lemon Juice Fresh is best.
  • 1/4 cup Fresh Dill or Mint Chopped.
For Serving
  • 4 cups Mixed Greens (Lettuce, Tomatoes, Cucumbers, Red Onion, Kalamata Olives) Customize as desired.
  • 2 tablespoons Olive Oil For drizzling.
  • 1 tablespoon Lemon Juice For drizzling.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Grater
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. In a large mixing bowl, combine the ground beef, minced garlic, chopped onions, breadcrumbs, baking soda, and fresh herbs. Add olive oil, salt, and pepper. Mix thoroughly using your hands for about 5 minutes. Cover and refrigerate for at least 2 hours.
  2. Preheat your oven to 425°F (220°C). Roll the mixture into 1-inch meatballs and arrange on a lined baking sheet.
  3. Bake the meatballs for 30 to 40 minutes until golden brown and reaching an internal temperature of 160°F (70°C).
  4. Wash and cut the potatoes into wedges. Toss with olive oil, cumin, paprika, dried oregano, salt, and pepper. Spread on another baking sheet and roast for 40 to 60 minutes until crispy.
  5. For the tzatziki, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill or mint. Mix well and season with salt. Refrigerate for at least 15 minutes.
  6. To assemble, start with a base of fresh greens, add roasted potato wedges, baked meatballs, and drizzle with tzatziki. Garnish with additional herbs and serve with sliced vegetables.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 15mg

Notes

Store components separately in airtight containers for up to 3-4 days. Meatballs can be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.

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