Description
Discover how to make delicious Greek Meatball Bowls with this step-by-step recipe. Get the best flavor with this easy-to-follow guide.
Ingredients
- 1 lb lean ground beef or lamb/beef blend
- ½ cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped
- ½ cup breadcrumbs (or gluten-free alternative)
- 1 large egg
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for cooking meatballs)
- 1 cup plain Greek yogurt (full-fat or 2%)
- ½ cucumber, grated and squeezed dry
- 2 tbsp fresh dill, finely chopped
- 1 clove garlic, minced
- Salt and pepper to taste (for tzatziki)
- 6 cups chopped romaine lettuce
- 1 pint cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- 2 tbsp extra virgin olive oil (for dressing)
- 1 tbsp fresh lemon juice (for dressing)
Instructions
- Prep the Meatballs: In a large bowl, combine ground meat, parsley, oregano, breadcrumbs, egg, salt, and pepper. Gently mix until just combined. Form into 1 ½ inch meatballs.
- Cook the Meatballs: Heat olive oil in a large non-stick skillet over medium heat. Cook meatballs for 8-10 minutes, turning, until browned and cooked through (internal temp 160°F/71°C). Alternatively, bake at 375°F (190°C) for 18-22 minutes.
- Make the Tzatziki: In a medium bowl, combine grated, squeezed cucumber, Greek yogurt, dill, minced garlic, salt, and pepper. Stir well and chill for at least 15 minutes.
- Assemble the Salad: Chop romaine, halve cherry tomatoes, thinly slice red onion, and halve pitted Kalamata olives.
- Plate Your Bowls: Layer romaine, cooked meatballs, tomatoes, red onion, and olives in bowls. Top with a generous dollop of tzatziki, crumbled feta, a drizzle of olive oil, and a squeeze of fresh lemon juice. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 25 mins