Greek Meatball Bowls
These flavorful and juicy Greek Meatballs bowls are filled with fresh herbs and are a quick and easy meal prep dinner recipe. The meatballs are baked with carrots, served with cucumber tomato salad, rice and tzatziki.
We all know I love a good bowl recipe (my burger bowls are on repeat right now)- they’re perfect for meal prep and you get a variety of textures and flavors all in one place. My Greek chicken bowls have been such a hit so these greek meatballs are a little twist on that favorite!
We have juicy baked meatballs that are perfectly seasoned with herbs and spices like oregano, cumin, parsley and red pepper flakes. Serve alongside some jasmine rice, roasted carrots, a fresh tomato cucumber salad, lettuce and homemade tzatziki.
Tzatziki is a yogurt sauce made from a combination of Greek yogurt, cucumber, dill, garlic, salt, and lemon juice. Tzatziki is great with these meatballs but it is also perfect as a dip with veggies, crackers, pita etc! If you love this recipe, try my Greek chicken bowls or Mediterranean chickpea pasta salad next!
Before we get started…
- I used ground beef for the meatballs, but you can use pork, lamb, chicken, turkey etc! Anything goes here.
- If you aren’t a fan of roasted carrots, you can swap for sweet potatoes. Just keep in mind they will take a few extra minutes of cook time to get them nice and soft on the inside.
- If you aren’t a fan of tzatziki, you can swap for hummus. My roasted red pepper hummus is delicious with this recipe!
How to make greek meatball bowls
Preheat the oven to 400 degrees Fahrenheit. In a mixing bowl, combine all ingredients for the meatballs. I like to use gloves and then just use my hands to mix everything together well.
Scoop using a roughly 1 1/2 -2 tablespoon scoop and roll into balls. It helps to squeeze the mixture tightly in your hands, then roll into the ball.
Add to a baking sheet lined with parchment paper. Repeat until all meat has been used. Cut the carrots into matchstick shapes and toss with the oil and salt. We’re keeping it simple here because there are so many other flavors in the bowl! Add to the baking sheet and place next to the meatballs.
Roast for 20-25 minutes or until the meatballs reach and internal temperature of 165 and the carrots are fork tender. if the carrots were cut on the thinner side, they should be plenty cooked in that time, but if you prefer them softer, just remove the meatballs from the baking sheet and continue to cook the carrots.
Meanwhile, prep the cucumber salad by tossing all ingredients in a bowl. Taste and adjust flavors as desired.
Assemble your bowls with a base of rice and lettuce, then layer on the cucumber salad, meatballs, carrots and top with the tzatziki. Also delicious with my roasted red pepper sauce or tahini dressing!
How to store
If you want to prep the bowls in advance, you definitely can since all ingredients will store well in the fridge. I like to prep all of the ingredients early in the week so the bowls are ready to go until you are ready to eat.
Once the meatballs are prepared, they will keep in the fridge for about 3 days. I like to reheat the rice in the microwave and the meatballs and carrots in the air fryer or oven and then serve everything else cold. It helps to store everything separately since they heat differently!
You can also freeze the meatballs after cooking! Allow them to cool completely, then transfer to a freezer safe bag or container and freeze for up to 1 month. Reheat in the oven or air fryer until warm through the center.
Make it dairy free
You can make these greek meatballs bowls dairy free by swapping the feta for dairy free feta (or leaving it out) and using a plant-based greek yogurt in place of the regular.
For dairy free greek yogurt, I really like Kite Hill plain greek style yogurt. You can also simply omit the tzatziki and just use my tahini dressing for a creamy sauce on top!
Pro tips!
Don’t overcook the meatballs! You want them just at 165 degrees Fahrenheit. Overcooked meatballs will be dry and tough and an overall unpleasant eating experience. The exact amount of time will depend on how large you made the meatballs, so go off the temperature rather than the time.
Feel free to get creative with your spices! You can add in some fresh basil, dill etc. to the meatballs for a more herby option.
More Mediterranean inspired recipes!
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Greek Meatball Bowls
by: claire cary
These flavorful and juicy Greek Meatballs bowls are filled with fresh herbs and are a quick and easy meal prep dinner recipe. The meatballs are baked with carrots, served with cucumber tomato salad and tzatziki.
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Instructions
Preheat the oven to 400 degrees Fahrenheit.
In a mixing bowl, combine all ingredients for the meatballs. I like to use gloves and then just use my hands to mix everything together well.
Scoop using a roughly 1 1/2 -2 tablespoon scoop and roll into balls. It helps to squeeze the mixture tightly in your hands, then roll into the ball.
Add to a baking sheet lined with parchment paper. Repeat until all meat has been used. You should get around 16 meatballs, depending on the size.
Cut the carrots into matchstick shapes and toss with the oil and salt. We're keeping it simple here because there are so many other flavors in the bowl!
Add to the baking sheet and place next to the meatballs.
Roast for 20-25 minutes or until the meatballs reach and internal temperature of 165 and the carrots are fork tender. if the carrots were cut on the thinner side, they should be plenty cooked in that time, but if you prefer them softer, just remove the meatballs from the baking sheet and continue to cook the carrots.
Meanwhile, prep the cucumber salad by tossing all ingredients in a bowl. Taste and adjust flavors as desired.
- Assemble your bowls with a base of rice and lettuce, then layer on the cucumber salad, meatballs, carrots and top with the tzatziki. Also delicious with my roasted red pepper sauce or tahini dressing!
Notes
You can make these greek meatballs bowls dairy free by swapping the feta for dairy free feta (or leaving it out) and using a plant-based greek yogurt in place of the regular.
Serving: 1bowl / Calories: 616kcal / Carbohydrates: 37g / Protein: 25g / Fat: 28g / Saturated Fat: 8g / Sodium: 953mg / Fiber: 4g / Sugar: 8g