Name: Greek Meatball Bowl Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: Greek
Ingredients: 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; 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 garlic clove, minced; 1 tbsp lemon juice; 2 tbsp 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

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Introduction

This Greek Meatball Bowl is a vibrant and satisfying meal combining juicy meatballs, crispy roasted potatoes, fresh salad, and cool tzatziki sauce. Perfect for a wholesome lunch or dinner that brings Mediterranean flavors to your table.

A white bowl holds a colorful dish with several layers: at the bottom is a bed of chopped green leafy lettuce mixed with small diced red tomatoes and purple onion pieces. On top, there are golden-brown roasted potato wedges scattered around the bowl. Three grilled meatballs with a browned, slightly charred texture sit prominently near the front. A dollop of white creamy sauce with green herb bits and a drizzle of yellow olive oil rests beside the meatballs. Pieces of bright green cucumber are placed near the back, adding fresh color. The bowl is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for meatballs)
½ tsp salt
Black pepper, to taste
6 medium potatoes, cut into wedges
2 tbsp olive oil (for potatoes)
½ tsp salt (for potatoes)
½ tsp cumin
½ tsp paprika
½ tsp dried oregano
Black pepper, to taste (for potatoes)
1 cup thick Greek yogurt
½ cucumber, grated and squeezed to remove excess water
1 garlic clove, minced (for tzatziki)
1 tbsp lemon juice (for tzatziki)
0.3 cup fresh dill or mint, chopped
1 tbsp olive oil (for tzatziki)
Salt, to taste (for tzatziki)
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 (for salad)
1 tbsp lemon juice (for salad)
Salt and pepper, to taste (for salad)
Extra fresh herbs for garnish

Instructions

Step 1: In a large bowl, combine ground beef, finely minced garlic, and onions (blending the garlic and onions is a good option for a smoother texture). Add breadcrumbs, baking soda, fresh chopped herbs, and olive oil. Season with salt and black pepper, then mix well. Cover and refrigerate for 2 hours to allow the baking soda to tenderize the meat mixture.
Step 2: Preheat the oven to 425°F (220°C). Shape the meat mixture into small meatballs. To cook, either bake them on a tray for 30–40 minutes until browned and cooked through, or cook in a skillet with a little olive oil for 10–15 minutes, turning until browned on all sides.
Step 3: For the roasted potatoes, toss potato wedges with olive oil, salt, black pepper, cumin, paprika, and oregano. Spread on a baking sheet and roast in the preheated oven for 40–60 minutes, flipping halfway, until crispy and golden.
Step 4: Prepare the tzatziki by mixing Greek yogurt, grated cucumber (excess water squeezed out), minced garlic, lemon juice, chopped dill or mint, and olive oil. Season with salt, stir well, and chill until serving.
Step 5: Assemble the bowl by layering crisp lettuce on the bottom. Add a generous scoop of Greek salad made from chopped tomatoes, cucumbers, red onion, and Kalamata olives dressed with olive oil, lemon juice, salt, and pepper. Add the roasted potatoes, then top with the meatballs. Finish with a big spoonful of tzatziki and a sprinkle of fresh herbs for garnish.

Tips & Variations

Blending the garlic and onions for the meatballs creates a smoother texture and can help make the meatballs more kid-friendly.
For a lighter version, substitute ground beef with ground turkey or chicken.
You can swap the roasted potatoes for pita bread or couscous to change up the base.
Add chopped red peppers or cucumbers to the salad for extra crunch and color.

Storage

Store leftover meatballs and roasted potatoes in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki sauce separate and chilled, and consume within 2 days for best freshness. Reheat meatballs and potatoes gently in the oven or microwave before serving.

How to Serve

A white bowl filled with several layers: at the bottom, chopped green lettuce forms a fresh base, topped with four browned meatballs sprinkled with chopped green herbs near the front. To the left, golden roasted potato chunks with crisped edges sit stacked, while the center holds a dollop of thick white yogurt sauce garnished with finely chopped green herbs. On the right side, there are two types of salad – one with diced bright red tomatoes, and next to it, a mix of chopped cucumbers, red onion, and red bell pepper, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs up to a day ahead, kept covered in the refrigerator. Cook them just before serving for best flavor and texture.

Is baking soda necessary in the meatball mixture?

Yes, the baking soda helps tenderize the meat and makes the meatballs lighter and juicier. Letting the mixture rest in the fridge after adding it enhances this effect.