Print

Greek Meatball Bowl Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

This Greek Meatball Bowl recipe combines juicy, herb-infused meatballs with crispy roasted potatoes, a fresh Greek salad, and creamy homemade tzatziki sauce. It’s a vibrant, satisfying bowl perfect for a wholesome lunch or dinner, packed with Mediterranean flavors and easy to prepare.

Ingredients

Scale

Meatballs

  • 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

Roasted Potatoes

  • 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

Tzatziki Sauce

  • 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

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 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • Extra fresh herbs for garnish

Instructions

  1. Make the Meatballs: In a large bowl, combine ground beef, minced garlic, and finely minced or blended onions. Add breadcrumbs, baking soda, chopped fresh herbs, olive oil, salt, and pepper. Mix thoroughly, cover, and refrigerate for 2 hours to allow the baking soda to tenderize the meat. Roll the mixture into small meatballs.
  2. Cook the Meatballs: You can either bake or skillet-cook the meatballs. For baking, preheat oven to 425°F (220°C) and bake meatballs on a tray for 30–40 minutes until browned and cooked through. For skillet, heat olive oil over medium heat, cook meatballs for 10–15 minutes, turning occasionally until evenly browned and cooked through.
  3. Prepare the Roasted Potatoes: Preheat the oven to 425°F (220°C). Toss potato wedges with olive oil, salt, cumin, paprika, oregano, and pepper. Spread on a baking sheet and roast for 40–60 minutes, flipping halfway through, until crispy and golden.
  4. Make the Tzatziki Sauce: In a bowl, combine Greek yogurt, grated and drained cucumber, and minced garlic. Stir in lemon juice, chopped dill or mint, olive oil, and salt to taste. Mix well and chill in the refrigerator until ready to serve.
  5. Assemble the Greek Salad: In a salad bowl, combine chopped lettuce, tomatoes, cucumbers, red onion, and Kalamata olives. Dress with olive oil, lemon juice, salt, and pepper. Toss gently to combine.
  6. Build the Bowl: Start with a layer of lettuce on the bottom of each serving bowl. Add a portion of the Greek salad, then a handful of roasted potato wedges. Top with several meatballs and finish with a generous spoonful of tzatziki sauce. Garnish with extra fresh herbs before serving.

Notes

  • For a more tender meatball, allow the mixture to rest in the refrigerator for the full 2 hours.
  • You can swap beef for ground lamb for a more traditional Greek flavor.
  • If you prefer, meatballs can be cooked entirely on the stovetop or entirely baked.
  • To remove excess water from cucumber in tzatziki, grate and then squeeze using a clean kitchen towel or cheesecloth.
  • Leftovers keep well refrigerated for up to 3 days; reheat meatballs and potatoes before serving.

Keywords: Greek meatball bowl, tzatziki, roasted potatoes, Mediterranean bowl, healthy dinner, Greek salad, homemade meatballs

Find it online: https://ricoloranz.com/greek-meatball-bowl-recipe/