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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/greek-meatball-bowl-with-roasted-potatoes-and-tzatziki-sauce-recipe/