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Greek Meatball Bowl Recipe

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A delicious and hearty Greek Meatball Bowl featuring tender homemade beef meatballs, crispy roasted potato wedges, vibrant Greek salad, and refreshing tzatziki sauce. This recipe combines traditional Greek flavors and fresh herbs to create a wholesome and satisfying meal perfect for lunch or dinner.

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

Garnish

  • Extra fresh herbs (parsley, mint, dill, or coriander), chopped

Instructions

  1. Make the Meatballs: In a large bowl, combine the ground beef, minced garlic, and minced or blended onions. Add breadcrumbs, baking soda powder, chopped fresh herbs (parsley, mint, coriander), and olive oil. Season with salt and pepper, then mix thoroughly. Cover and refrigerate for 2 hours to allow the baking soda to tenderize the meat. After chilling, roll the mixture into small meatballs. You can cook these by baking them in a preheated oven at 425°F (220°C) for 30–40 minutes until browned and cooked through, or pan-fry them in a skillet with olive oil for 10–15 minutes, turning occasionally.
  2. Prepare the Roasted Potatoes: Preheat the oven to 425°F (220°C). Cut the potatoes into wedges and toss them with olive oil, salt, cumin, paprika, dried oregano, black pepper, and more salt if needed. Spread the potatoes evenly on a baking sheet and roast for 40–60 minutes, turning them halfway through cooking, until they are crispy and golden brown.
  3. Make the Tzatziki Sauce: In a bowl, mix thick Greek yogurt with grated and squeezed cucumber, minced garlic, lemon juice, chopped fresh dill or mint, and olive oil. Season with salt to taste. Stir well and chill the sauce in the refrigerator until ready to serve.
  4. Assemble the Greek Salad: Combine roughly chopped lettuce, chopped tomatoes, cucumbers, red onion, and Kalamata olives in a bowl. Dress with olive oil, lemon juice, salt, and pepper. Toss gently to combine.
  5. Build the Bowl: Place a layer of crisp lettuce at the base of each serving bowl. Add a generous scoop of the Greek salad, followed by a handful of roasted potato wedges. Top with freshly cooked meatballs. Finish by adding a big spoonful of chilled tzatziki sauce and garnish with extra fresh herbs for added flavor and presentation.

Notes

  • For an extra tender meatball, allow the mixture to rest refrigerated with baking soda before cooking.
  • You can cook the meatballs either by baking or skillet frying depending on your preference.
  • Ensure you squeeze excess water from the cucumber for tzatziki to avoid watery sauce.
  • The roasted potatoes can be flipped halfway for even crisping.
  • Make the tzatziki a few hours ahead to let flavors meld.

Keywords: Greek meatballs, tzatziki sauce, roasted potatoes, Greek salad, Mediterranean bowl, healthy dinner, homemade meatballs

Find it online: https://chefmilacook.com/greek-meatball-bowl-recipe/