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

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Introduction

This Greek Meatball Bowl is a flavorful and satisfying meal, combining juicy herbed meatballs, crispy roasted potatoes, fresh salad, and creamy tzatziki sauce. It’s a perfect balance of textures and vibrant Mediterranean flavors that comes together easily for a wholesome dinner.

A bowl filled with a colorful mix of food on a white marbled background; starting from the top left, there is a layer of green leafy lettuce with bright green cucumber slices next to it; beside that, there are dark purple olives mixed with small pieces of red onion and more lettuce. Moving clockwise, on the right side, there are bright red chopped tomatoes sprinkled with green herbs. In the center, there is a generous dollop of creamy white sauce with bits of green herbs and a drizzle of shiny olive oil on top. Below the sauce, golden roasted potato wedges with a slightly crispy texture fill the bottom section. On the left center, a row of five brown, grilled meatballs with a slightly charred surface rests on some leafy greens. The entire dish is presented in a shallow white bowl. 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 (for meatballs)
½ tsp salt (for meatballs)
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)
0.3 cup 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, combine ground beef, minced garlic, and minced or blended onions. Add breadcrumbs, baking soda, 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: Shape the 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 over medium heat 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 on a baking sheet and roast for 40-60 minutes, flipping halfway, until crispy and golden.
Step 4: To make tzatziki, combine Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, lemon juice, chopped dill or mint, olive oil, and salt in a bowl. Stir well and refrigerate until ready to serve.
Step 5: Prepare the salad by mixing chopped tomatoes, cucumbers, red onion, and Kalamata olives. Dress with olive oil, lemon juice, salt, and pepper.
Step 6: To assemble each bowl, start with a layer of chopped lettuce, add a scoop of the Greek salad, a handful of roasted potatoes, and top with meatballs. Finish with a generous spoonful of tzatziki and garnish with extra fresh herbs.

Tips & Variations

Blending the garlic and onions creates a smoother texture for picky eaters, especially children.
For a lighter option, bake the meatballs instead of pan-frying to reduce oil usage.
Feel free to substitute ground lamb or a mix of beef and pork for a different flavor.
Add chopped red bell peppers to the salad for extra crunch and color.
Make extra tzatziki and use as a dip for veggies or spread for sandwiches.

Storage

Store leftover meatballs, potatoes, salad components, and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs and potatoes gently in an oven or skillet to maintain crispiness. The salad and tzatziki are best served cold or at room temperature and should be consumed within 2 days for freshness.

How to Serve

This dish is served in a white bowl with three main layers. The bottom layer is fresh green lettuce leaves that cover the base. On top of that, there are golden brown roasted potato pieces on the left side, followed by a mix of chopped red tomatoes, green cucumbers, and red onions on the right side. In the center, there is a creamy white dollop of thick sauce with green herb bits sprinkled on top. Finally, four golden brown and slightly charred meatballs are placed on the lettuce around the sauce, each sprinkled with chopped green herbs. The bowl sits 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 shape the meatballs a day ahead. Keep them covered in the refrigerator until ready to cook.

What can I use instead of breadcrumbs?

If you don’t have breadcrumbs, crushed crackers or oats can work as a substitute to help bind the meatballs.