Greek Meatball Bowl with Roasted Potatoes and Tzatziki Sauce Recipe

Introduction

This Greek Meatball Bowl combines tender, flavorful meatballs with crispy roasted potatoes and refreshing tzatziki sauce. It’s a vibrant and satisfying meal perfect for a cozy dinner or casual lunch.

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 (for potatoes)
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp dried oregano
• 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)
• 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
• Extra fresh herbs for garnish

Instructions

1. Step 1: In a large bowl, combine ground beef, garlic, and onions. Add breadcrumbs, baking soda, fresh herbs, olive oil, salt, and pepper. Mix well, cover, and refrigerate for 2 hours.
2. Step 2: Shape the mixture into small meatballs. For baking, preheat oven to 425°F (220°C) and bake for 30–40 minutes until browned and cooked through. Alternatively, cook in a skillet with a little olive oil for 10–15 minutes, turning regularly.
3. Step 3: Preheat the oven to 425°F (220°C). Toss potato wedges with olive oil, salt, pepper, cumin, paprika, and oregano. Spread on a baking sheet and roast for 40-60 minutes, flipping halfway, until crispy and golden.
4. Step 4: In a bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, fresh dill or mint, olive oil, and salt. Stir well and chill until serving.
5. Step 5: Assemble the bowl by layering lettuce, Greek salad (tomatoes, cucumber, red onion, and olives dressed with olive oil, lemon juice, salt, and pepper), roasted potatoes, meatballs, and a generous spoonful of tzatziki. Garnish with fresh herbs.

Tips & Variations

• Blending the garlic and onions creates a finer texture, making the meatballs smooth and kid-friendly.
• For extra flavor, add a pinch of cinnamon or allspice to the meatball mixture.
• Swap ground beef for lamb to give the meatballs a more authentic Greek taste.
• Use sweet potatoes instead of regular potatoes for a different twist on the roasted wedges.
• Make extra tzatziki and use it as a dip or spread for sandwiches the next day.

Storage

Store cooked meatballs, roasted potatoes, and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs and potatoes in the oven or microwave until warmed through. Keep tzatziki chilled and add fresh herbs before serving again to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatball mixture and shape them a day ahead. Keep them covered in the refrigerator and cook just before serving for best results.

How do I keep the potatoes crispy after roasting?

To keep potatoes crispy, avoid overcrowding the baking sheet and flip them halfway through roasting. Serve immediately after cooking or reheat in a hot oven to restore crispiness.

Greek Meatball Bowl with Roasted Potatoes and Tzatziki Sauce Recipe

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4.5 from 138 reviews

This Greek Meatball Bowl combines tender, herb-infused beef meatballs with crispy roasted potatoes, fresh vegetable salad, and a creamy tzatziki sauce, creating a vibrant and wholesome Mediterranean-inspired meal perfect for any occasion.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

For the 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

For the 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

For the 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

For the Bowl

• 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
• Extra fresh herbs for garnish

Instructions

1. Make the Meatballs: In a large bowl, combine the ground beef, finely minced garlic and onions. Blitzing the garlic and onions in a blender helps create a smooth mix that kids and adults will enjoy. Add the breadcrumbs, baking soda powder, chopped fresh herbs, olive oil, salt, and pepper. Mix thoroughly, cover, and refrigerate for 2 hours to allow the baking soda to tenderize the meat. Shape the mixture into small meatballs. To cook, you can either bake them in a preheated oven at 425°F (220°C) for 30–40 minutes until browned and cooked through, or cook in a skillet with olive oil over medium heat for 10–15 minutes, turning occasionally to brown all sides.
2. Make the Roasted Potatoes: Preheat the oven to 425°F (220°C). Cut the potatoes into wedges and toss in olive oil, salt, pepper, cumin, paprika, and dried oregano. Spread the wedges in a single layer on a baking sheet. Roast for 40–60 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
3. Make the Tzatziki Sauce: In a bowl, mix together the thick Greek yogurt, grated and drained 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. Build the Bowl: Begin with a base of crisp chopped lettuce. Add a spoonful of the Greek salad—chopped tomatoes, cucumbers, red onion, and Kalamata olives dressed with olive oil, lemon juice, salt, and pepper. Next, add a handful of roasted potato wedges. Place the cooked meatballs on top, and finish with a generous dollop of tzatziki sauce. Garnish with extra fresh herbs for a flavorful presentation.

Notes

• You can substitute ground lamb for the beef for a more traditional Greek flavor.
• Letting the meatball mixture rest in the fridge with baking soda helps tenderize the beef and makes juicier meatballs.
• Ensure to squeeze excess water from the cucumber before adding it to the tzatziki to avoid a watery sauce.
• Adjust seasoning according to taste preferences, especially salt and pepper.
• Both baking and skillet methods for cooking meatballs yield delicious results; baking is hands-off while skillet cooking adds a crispy exterior.

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