Go Back
Delicious Greek Meatball Bowl Recipe

Greek Meatball Bowl Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 2

Ingredients
  

  • 1 pound ground beef
  • 3 cloves garlic, 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 clove garlic, minced
  • 1 tbsp lemon juice
  • 0.3 cup 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
  • Salt and pepper, to taste
  • Extra fresh herbs for garnish

Instructions
 

  • In a large bowl, mix together 1 pound (500 g) ground beef, 3 finely minced garlic cloves, and 2 medium onions (I like to blitz the garlic and onion in a blender so the kids don’t complain).
  • Add 2 tablespoons breadcrumbs, 1 teaspoon baking soda powder, 1 cup chopped parsley, mint, and coriander, plus 1 tablespoon olive oil.
  • Season with ½ teaspoon salt and pepper to taste.
  • Mix well, cover, and refrigerate for 2 hours to let the baking soda work its magic.
  • Roll the mixture into small meatballs.
  • To cook:
  • Bake: Preheat your oven to 425°F (220°C) and bake for 30–40 minutes, depending on size, until browned and cooked through.
  • Skillet: Heat a skillet with a little olive oil and cook for 10–15 minutes, turning occasionally, until browned on all sides and cooked through.
  • Preheat your oven to 425°F (220°C).
  • Cut the potatoes into wedges and toss them with olive oil, salt, pepper, cumin, paprika, and oregano.
  • Spread them out on a baking sheet and roast for 40-60 minutes, flipping halfway, until crispy and golden.
  • In a bowl, combine 1 cup thick Greek yogurt, ½ cucumber grated and squeezed to remove excess water, and 1 garlic clove minced.
  • Add 1 tablespoon lemon juice, 2 tablespoons chopped fresh dill or mint, and 1 tablespoon olive oil.
  • Season with salt (to taste).
  • Stir well, then chill in the fridge until you’re ready to serve.
  • Start with a layer of crisp lettuce on the bottom.
  • Add a scoop of Greek salad (chopped tomatoes, cucumber, red peppers, onion, and Kalamata olives, dressed with olive oil, lemon juice, salt, and pepper).
  • Add a handful of roasted potato wedges.
  • Top with the juicy seared meatballs.
  • Finish with a big spoonful of tzatziki and an extra sprinkle of fresh herbs.

Notes

Chill the meatball mixture to keep them tender during cooking. Squeeze cucumbers well for tzatziki to prevent excess moisture. Store components separately for meal prep freshness. Add chili flakes for a spicier meatball if desired.