Description
This Greek Meatball Bowl recipe combines tender, flavorful meatballs with crispy roasted potatoes, creamy homemade tzatziki sauce, and a fresh, vibrant Greek salad. It’s an easy, wholesome meal packed with Mediterranean flavors that’s perfect for weeknight dinners or casual gatherings.
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
- Make the Meatballs: In a large bowl, mix together the ground beef, garlic, and onions (you can blend the garlic and onions for a finer texture). Add breadcrumbs, baking soda powder, chopped herbs, olive oil, salt, and pepper. Mix thoroughly, cover, and refrigerate the mixture for 2 hours to allow the baking soda to tenderize the meat. Shape the mixture into small meatballs.
- Cook the Meatballs: You have two options:
Oven method: Preheat the oven to 425°F (220°C). Place the meatballs on a baking sheet and bake for 30-40 minutes, depending on size, until browned and cooked through.
Skillet method: Heat a skillet with olive oil over medium heat and cook meatballs for 10-15 minutes, turning occasionally until nicely browned on all sides and fully cooked. - Make the Roasted Potatoes: Preheat the oven to 425°F (220°C). Toss potato wedges with olive oil, salt, pepper, cumin, paprika, and oregano. Spread evenly on a baking sheet and roast for 40-60 minutes, flipping halfway through cooking, until the potatoes are crispy and golden brown.
- Prepare the Tzatziki Sauce: In a bowl, combine thick Greek yogurt with grated and squeezed cucumber, minced garlic, lemon juice, chopped dill or mint, olive oil, and salt to taste. Mix well until smooth and creamy.
- Prepare the Greek Salad: In a medium bowl, combine chopped lettuce, tomatoes, cucumbers, red onion, and Kalamata olives. Dress with olive oil, lemon juice, salt, and pepper to taste. Toss gently and garnish with extra fresh herbs.
- Assemble the Bowl: In serving bowls, layer a bed of Greek salad, a portion of roasted potatoes, several meatballs, and a generous drizzle or dollop of tzatziki sauce. Garnish with additional fresh herbs for a vibrant finish.
Notes
- For a smoother texture in meatballs, blend the garlic and onions before mixing.
- Refrigerating the meatball mixture helps improve tenderness and flavor.
- You can choose to bake or pan-fry the meatballs according to your preference.
- Make sure to squeeze out excess water from the cucumber for the tzatziki to avoid watery sauce.
- Adjust seasoning and herbs in the Greek salad according to taste.
- This dish pairs well with a side of warm pita bread.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Greek meatballs, roasted potatoes, tzatziki sauce, Greek salad, Mediterranean bowl, healthy dinner, easy Greek recipe
