Name: Greek Meatball Bowl Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 pound (500 g) ground beef; 3 garlic cloves, finely minced; 2 medium onions, finely minced or blended; 2 tbsp breadcrumbs; 1 tsp baking soda powder; 1 cup fresh herbs (parsley, mint, coriander), finely chopped; 1 tbsp olive oil; ½ tsp salt; Black pepper, to taste; 6 medium potatoes, cut into wedges; 2 tbsp olive oil; ½ tsp salt; ½ tsp cumin; ½ tsp paprika; ½ tsp dried oregano; Black pepper, to taste; 1 cup thick Greek yogurt; ½ cucumber, grated and squeezed to remove excess water; 1 garlic clove, minced; 1 tbsp lemon juice; 2 tbsp fresh dill or mint, chopped; 1 tbsp olive oil; Salt, to taste; 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 tbsp olive oil; 1 tbsp lemon juice

Jump to Recipe

Introduction

This Greek Meatball Bowl is a vibrant and satisfying meal that combines juicy, herb-filled meatballs with crispy roasted potatoes, fresh salad, and a creamy tzatziki sauce. It’s perfect for a wholesome dinner that feels both comforting and refreshing.

A white bowl filled with small golden roasted potato wedges at the back, next to a mix of bright green cucumber chunks and red diced tomatoes on the right side. In the front middle, there are three browned meatballs sitting on a bed of dark green chopped lettuce mixed with bits of red onion and tomatoes. On top of the lettuce near the meatballs, there is a dollop of creamy white sauce with green herbs mixed in and a drizzle of yellow olive oil. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (500 g) ground beef
3 garlic cloves, finely minced
2 medium onions, finely minced or blended
2 tbsp breadcrumbs
1 tsp baking soda powder
1 cup fresh herbs (parsley, mint, coriander), finely chopped
1 tbsp olive oil
½ tsp salt
Black pepper, to taste
6 medium potatoes, cut into wedges
2 tbsp olive oil (for potatoes)
½ tsp salt (for potatoes)
½ tsp cumin
½ tsp paprika
½ tsp dried oregano
Black pepper, to taste (for potatoes)
1 cup thick Greek yogurt
½ cucumber, grated and squeezed to remove excess water
1 garlic clove, minced (for tzatziki)
1 tbsp lemon juice (for tzatziki)
2 tbsp fresh dill or mint, chopped
1 tbsp olive oil (for tzatziki)
Salt, to taste (for tzatziki)
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 tbsp olive oil (for salad)
1 tbsp lemon juice (for salad)
Salt and pepper, to taste (for salad)
Extra fresh herbs for garnish

Instructions

Step 1: In a large bowl, mix together the ground beef, minced garlic, and minced or blended onions. Add breadcrumbs, baking soda, chopped fresh herbs, olive oil, salt, and pepper. Mix well, cover, and refrigerate for 2 hours to let the baking soda tenderize the meat.
Step 2: Roll the meat mixture into small meatballs. To cook, either bake in a preheated oven at 425°F (220°C) for 30–40 minutes until browned and cooked through, or cook in a skillet with a little olive oil for 10–15 minutes, turning occasionally.
Step 3: Preheat the oven to 425°F (220°C). Toss potato wedges with olive oil, salt, pepper, cumin, paprika, and oregano. Spread evenly on a baking sheet and roast for 40–60 minutes, flipping halfway, until golden and crispy.
Step 4: Prepare the tzatziki by combining Greek yogurt, grated cucumber (with excess water removed), minced garlic, lemon juice, chopped dill or mint, olive oil, and salt in a bowl. Stir well and chill in the fridge until ready to serve.
Step 5: Build the bowl by layering chopped lettuce at the bottom. Top with a Greek salad made from chopped tomatoes, cucumbers, red onion, Kalamata olives, dressed with olive oil, lemon juice, salt, and pepper. Add roasted potatoes, then the meatballs, and finish with a generous spoonful of tzatziki and a sprinkle of fresh herbs.

Tips & Variations

For a lighter version, substitute ground beef with ground turkey or chicken.
Use gluten-free breadcrumbs or almond meal for a gluten-free option.
If you prefer a smoother tzatziki, blend the ingredients instead of stirring.
Add some chopped red bell pepper or radish in the salad for extra crunch and color.

Storage

Store leftover meatballs, potatoes, and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs and potatoes in the oven or skillet to retain crispness. Tzatziki is best served cold and should not be heated.

How to Serve

A round white bowl filled with several layers of food, starting with a base of fresh green lettuce leaves covering the bottom. On top, there are five browned meatballs aligned in a slight curve near the center. To the left bottom side, golden roasted potato wedges with a crispy skin are arranged. In the center, a dollop of creamy white yogurt mixed with green herbs and drizzled with golden olive oil is placed, sprinkled with additional herbs. To the right of the meatballs, chopped bright red tomatoes mixed with fresh green parsley are piled. Above the tomatoes and meatballs, there is a section of diced dark purple olives, small chunks of red onion, and green lettuce. On the top left, sliced cucumber pieces with their pale green center and darker green skin are arranged. The bowl is photographed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatball mixture and roll them in advance. Keep them refrigerated before cooking, or freeze the uncooked meatballs for up to one month.

What can I use instead of fresh herbs if unavailable?

Dried herbs can be used in a pinch but reduce the amount by half as they are more concentrated. Fresh herbs provide the best flavor and brightness in this dish.