you're making mealtime meaningful.
If you’re anything like me then you enjoy a big, hearty salad. We’re not talking a puny side salad, but salads that are a meal unto themselves- full of protein and flavor to keep you satiated longer without weighing you down. These Greek Meatball Bowls tick all those boxes: fresh flavors mixed with perfectly-seasoned Greek-style meatballs. And, you pretty much only have to make the meatballs, make the sauce, and assemble the bowls so it’s an easy meal as well.
These meatballs are tender and full of flavor thanks to some chopped red pepper and fresh herbs in the mix. This keeps them from getting dry, but it also cuts through the meaty flavor in a delightful way. Even if you’re not keen on salad these meatballs are so full of flavor and would be great over rice or noodles, too.
The simplest way to make these meatballs is with some ground beef, but you can mix in some pork or make these from ground turkey or chicken if you want. I love how versatile meatball recipes are in that way.
The sauce is a yogurt and cucumber tzatziki that gives these bowls even more Greek flavor. To save time you can use pre-made, but I think that freshly-made tzatziki is beyond compare.
After that simply assemble the salad bowls and you’re ready to eat! I like to set this up like a taco night with the fixins laid out and everyone getting to choose what they want in their bowls.
Green onion, tomato, and feta cheese are lovely here, but you can add in anything you want really. Carrots, red onions, and pepperoncini peppers would be extra tasty here.
Have fun with it and add what you love to these yummy Greek Meatball Bowls.
Greek Meatball Bowls
Yield(s): 4 bowls
30m prep time
10m cook time
496 calories
Allergens: Milk
Diet: Gluten-Free, Diabetic
you're making mealtime meaningful.
For the meatballs:
- 1 lb ground beef
- 1 teaspoon chopped fresh mint
- 1 tablespoon dried basil
- 1/4 teaspoon dried thyme
- 2 tablespoons olive oil, divided
- 1/4 cup finely diced red bell pepper
- 3 cloves garlic, minced
- 1 scallion, finely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- pinch crushed red pepper flakes
For the sauce and bowls:
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 1 cucumber, diced and divided
- 1 teaspoon dried dill weed
- 1 teaspoon oregano
- 1/2 teaspoon fresh mint
- 1 cup diced tomatoes
- 4 oz feta cheese
- 2 scallions, chopped
- 1/4 cup pitted black or Kalamata olives
- 4 oz lettuce or salad greens of your choice
For the meatballs:
- In mixing bowl combine beef, mint, basil, thyme, 1 tablespoon olive oil, bell pepper, garlic, scallion, salt, pepper, and red pepper flakes. Form into 20 balls about 1.5” inches across.
- Heat 1 tablespoon olive oil in large skillet over medium-high. Add meatballs to pan and reduce heat to medium.
- Fry for 8-10 minutes or until no longer pink inside and to an internal temperature of at least 160˚F. Turn as needed during cooking to brown all sides. Transfer to paper towel-lined plate while you assemble salads.
For the sauce and assembly:
- While meatballs are cooking combine yogurt, garlic, cucumber, dill, oregano, and mint in small bowl.
- To assemble make a bed of 1 cup greens in a bowl and top with 4-6 meatballs, 1/4 cup tomatoes, 1 oz feta cheese, some scallions, and olives. Add a dollop of tzatziki on top. Repeat for remaining ingredients and enjoy!
Recipe adapted from Her Highness Hungry Me.