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Greek Meatball Bowl Recipe

Greek Meatball Bowl Recipe

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

Ingredients
  

  • 1 pound ground beef (500 g)
  • 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
  • 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
  • ½ cup Kalamata olives pitted and halved
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 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

Let the meatball mixture chill longer for more flavor. Draining the cucumber well ensures a perfect tzatziki texture. Use parchment paper for easy cleanup when roasting potatoes. Consider making meatballs ahead for a quicker meal.