Greek Meatball Bowl
A quick and delicious Greek meatball bowl featuring tender meatballs, fresh veggies, and creamy tzatziki, perfect for busy weeknights.
Ingredients
For the Meatballs
- 1 pound ground beef or lamb Lamb is traditional; beef is more budget-friendly
- 1/2 cup breadcrumbs Use panko for lighter texture; gluten-free alternatives available
- 1/4 cup grated Parmesan cheese Can be substituted with crumbled feta for a different flavor
- 1 piece egg
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped Or 1 tsp dried
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for frying
For the Bowl Assembly
- Lettuce or spinach (choice of greens)
- Tomatoes, diced
- Cucumber, diced
- Tzatziki sauce (store-bought or homemade)
Instructions
Preparation of Meatballs
- In a large bowl, combine the ground beef or lamb, breadcrumbs, grated Parmesan, egg, minced garlic, chopped oregano, chopped parsley, salt, and pepper. Mix gently until evenly combined — do not overwork.
- Shape the mixture into small, golf-ball-sized meatballs.
- Chill the meatballs briefly (10-15 minutes) to help them hold their shape.
Cooking the Meatballs
- Heat a thin layer of olive oil in a skillet over medium-high heat.
- Add the meatballs in a single layer without crowding the pan.
- Cook the meatballs, turning occasionally, until evenly browned and cooked through, about 10–12 minutes. Use an instant-read thermometer; the internal temperature should reach 160°F for beef or lamb.
Assembling the Bowls
- While the meatballs cook, prep a bed of lettuce or spinach in each bowl.
- Top the greens with diced tomatoes and cucumber.
- Add the cooked meatballs on top and drizzle with tzatziki sauce. Serve immediately.
Notes
For a lower-carb option, substitute breadcrumbs with almond flour. To bake the meatballs, preheat the oven to 400°F and bake for 12–15 minutes.