Greek Meatball Bowl Recipe
Greek Meatball Bowl Recipe loaded with juicy herb-packed meatballs, crispy roasted potatoes, fresh Greek salad, and creamy homemade tzatziki sauce for a satisfying Mediterranean meal.
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 Hour 10 Minutes
- Yield: 2 Servings
- Category: Main Course
- Method: Baking, Roasting, Pan-Frying
- Cuisine: Greek / Mediterranean
Ingredients
For the Greek Meatballs
1 pound (500 g) ground beef
3 garlic cloves, finely minced
2 medium onions, finely minced or blended
2 tablespoons breadcrumbs
1 teaspoon baking soda
1 cup fresh herbs (parsley, mint, and coriander), finely chopped
1 tablespoon olive oil
½ teaspoon salt
Black pepper, to taste
For the Roasted Potatoes
6 medium potatoes, cut into wedges
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon dried oregano
Black pepper, to taste
For the Tzatziki Sauce
1 cup thick Greek yogurt
½ cucumber, grated and squeezed dry
1 garlic clove, minced
1 tablespoon lemon juice
0.3 cup (about 5 tablespoons) fresh dill or mint, chopped
1 tablespoon olive oil
Salt, to taste
For the Greek Salad
2 cups crisp lettuce leaves, roughly chopped
2 medium tomatoes, chopped
2 cucumbers, chopped
½ red onion, chopped
½ cup Kalamata olives, pitted and halved
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper, to taste
For Garnish
Extra fresh herbs (parsley, mint, or coriander)
Instructions
Step 1: Make the Meatballs
In a large mixing bowl, combine the ground beef, minced garlic, and finely minced or blended onions.
Add breadcrumbs, baking soda, chopped herbs, olive oil, salt, and black pepper.
Mix thoroughly until well combined.
Cover and refrigerate for 2 hours to allow the baking soda to tenderize the mixture.
Roll into small meatballs.
To Bake:
Preheat the oven to 220°C (425°F).
Arrange the meatballs on a lined baking tray.
Bake for 30–40 minutes or until browned and fully cooked.
To Cook on the Stovetop:
Heat a skillet with a little olive oil over medium heat.
Cook the meatballs for 10–15 minutes, turning occasionally until browned and cooked through.
Step 2: Make the Roasted Potatoes
Preheat the oven to 220°C (425°F).
Toss the potato wedges with olive oil, salt, cumin, paprika, oregano, and black pepper.
Spread evenly on a baking sheet.
Roast for 40–60 minutes, flipping halfway through cooking.
Cook until crispy, golden, and tender inside.
Step 3: Make the Tzatziki Sauce
In a bowl, combine the Greek yogurt, grated cucumber, and minced garlic.
Add lemon juice, chopped dill or mint, and olive oil.
Season with salt to taste.
Stir until smooth and creamy.
Refrigerate until ready to serve.
Step 4: Prepare the Greek Salad
In a large bowl, combine the lettuce, tomatoes, cucumbers, red onion, and Kalamata olives.
Drizzle with olive oil and lemon juice.
Season with salt and pepper.
Toss gently to coat.
Step 5: Build the Bowl
Add a layer of crisp lettuce to each serving bowl.
Spoon over the Greek salad mixture.
Add a portion of roasted potato wedges.
Top with the warm Greek meatballs.
Finish with a generous spoonful of tzatziki sauce.
Garnish with additional fresh herbs and serve immediately.
Notes
Refrigerating the meat mixture helps create extra tender meatballs.
Ground lamb or a beef-lamb blend can be used for a more traditional Greek flavor.
Make the tzatziki a few hours ahead for even better flavor.
Add crumbled feta cheese for extra Mediterranean richness.
Leftover meatballs can be stored in the refrigerator for up to 4 days.
Find it online: http://elladishes.com/greek-meatball-bowl-recipe/
