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Greek Meatball Bowl

Greek Meatball Bowl: A Fresh Take on Mediterranean Comfort

Experience the flavors of Greece with this Greek Meatball Bowl, featuring tender meatballs, roasted potatoes, and zesty tzatziki.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Substitute with ground lamb or turkey if desired
  • 3 cloves Garlic Finely minced
  • 2 medium Onions Finely chopped or blended
  • 2 tbsp Breadcrumbs Use gluten-free if needed
  • 1 tsp Baking Soda Keeps meatballs tender
  • 1 cup Fresh Herbs Mixed parsley, mint, coriander
  • 1 tbsp Olive Oil For meatballs
  • 0.5 tsp Salt Adjust to taste
  • Pepper Adjust to taste
For the Potatoes
  • 6 medium Potatoes Cut into wedges
  • 0.5 tsp Cumin Optional
  • 0.5 tsp Paprika Optional
  • 2 tbsp Olive Oil For roasting
For the Tzatziki Sauce
  • 1 cup Greek Yogurt Creamy base
  • 0.5 Cucumber Grated and excess water squeezed out
  • 1 clove Garlic
  • 1 tbsp Lemon Juice Adds acidity
  • 0.3 cup Fresh Dill or Mint Dried herbs can be a substitute
For the Salad
  • 2 cups Lettuce Base of the bowl
  • 2 medium Tomatoes Chopped
  • 2 Cucumbers Chopped
  • 0.5 Red Onion Adjust quantity based on preference
  • 0.5 cup Kalamata Olives Pitted and halved, optional

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • medium bowl

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, minced garlic, and finely chopped onions. Stir in breadcrumbs, baking soda, mixed herbs, olive oil, salt, and pepper until evenly mixed. Cover and refrigerate for at least 2 hours.
  2. Preheat oven to 425°F (220°C). Shape the chilled meatball mixture into approximately 1-inch meatballs and place them on a baking sheet. Bake for 30-40 minutes or pan-fry in olive oil for 10-15 minutes until cooked through.
  3. Prepare the potatoes by cutting them into wedges and drizzling with olive oil, cumin, paprika, salt, and pepper. Roast in the oven alongside the meatballs for 40-60 minutes, turning halfway through.
  4. In a medium bowl, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, and fresh dill or mint. Let the tzatziki sauce chill while the meatballs and potatoes cook.
  5. Assemble the bowl by placing lettuce as the base, layering on the chopped tomatoes, cucumbers, red onion, roasted potatoes, and meatballs. Add tzatziki sauce on top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in separate airtight containers for up to 3-4 days. Freeze meatballs for up to 2 months for easy access.

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