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Greek Meatball Bowls Recipe

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4 from 21 reviews

A flavorful and fresh Greek Meatball Bowl featuring tender baked meatballs seasoned with herbs and spices, served over lemon-infused couscous with crisp cucumber-tomato salad, creamy Greek yogurt, and a vibrant lemon-herb sauce. This dish showcases Mediterranean ingredients and is perfect for a balanced and satisfying meal.

Ingredients

Meatballs

  • Cooking spray
  • 1/3 cup all-purpose flour
  • 1 large red onion, divided
  • 1 pound ground beef (80/20; or 93/7 ground turkey for lighter option)
  • 1/3 cup panko breadcrumbs
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 large egg
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon beef bouillon powder
  • 2 garlic cloves, finely minced
  • Salt and pepper

Lemon-Herb Sauce

  • 1/2 cup parsley leaves and tender stems, roughly chopped
  • 1/2 cup cilantro (or mint), leaves and tender stems roughly chopped
  • 1/3 cup jalapeños, roughly chopped (leave seeds and ribs for heat, remove for mild)
  • 2 garlic cloves, thinly sliced
  • 1 lemon (juice and zest), plus additional lemon wedges for serving if desired
  • 1 1/2 tablespoons water
  • 1/4 teaspoon ground cumin
  • Salt (about 1/2 teaspoon, to taste)
  • 5 tablespoons olive oil

Couscous and Salad

  • 1 cup small couscous
  • 1 cup water
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice (for couscous)
  • Salt and pepper (to taste)
  • 2 cups thinly sliced cucumber
  • 2 cups halved cherry tomatoes
  • Reserved half of the red onion, very thinly sliced

To Serve

  • 1 cup Greek yogurt (whole-milk, plain)
  • Feta cheese (optional)
  • Charred/toasted pita (optional)
  • Olive oil for drizzling (optional)

Instructions

  1. Prepare and Preheat: Preheat the oven to 400°F (200°C). Generously grease a dark-colored rimmed sheet pan with cooking spray and set aside. Add 1/3 cup all-purpose flour to a small bowl for coating the meatballs later.
  2. Make Meat Mixture: Peel the red onion and cut in half. Grate one half using the large holes of a grater until you fill a 1/2 cup measure. Add the grated onion to a large mixing bowl. Add ground beef, panko breadcrumbs, finely chopped parsley, chopped mint, egg, dried oregano, ground cumin, beef bouillon powder, finely minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Gently knead the mixture until ingredients are well combined.
  3. Form Meatballs: Using a tablespoon measure, scoop heaping spoonfuls of the meat mixture and roll into evenly-sized balls, aiming to make about 25 meatballs. Lightly coat each meatball in the prepared flour, shaking off any excess. Arrange them spaced apart on the prepared sheet pan.
  4. Bake Meatballs: Generously spray meatballs with cooking spray. Bake in the preheated oven for 15 minutes. Then carefully flip each meatball using a metal spatula and fingers (be cautious of heat). Bake for an additional 5 to 8 minutes, or until golden brown and fully cooked through. If using turkey, bake for 18 minutes initially, then flip and bake 5 to 8 more minutes.
  5. Make Lemon-Herb Sauce: Meanwhile, combine parsley, cilantro (or mint), jalapeños, sliced garlic, lemon juice (1 1/2 tablespoons), water, ground cumin, and about 1/2 teaspoon salt in a mini blender or food processor. Pulse until ingredients are evenly chopped, scraping sides as needed. Stir in the olive oil and pulse just until emulsified without over-blending. Adjust salt or lemon juice to taste.
  6. Prepare Couscous: Pour 1 cup water and 1 teaspoon olive oil into a small pot and bring to a boil. Remove from heat once boiling, stir in couscous, cover with a lid, and let it absorb liquid for 2-4 minutes. Fluff couscous with a fork, then stir in 1/4 cup of the lemon-herb sauce, 1 tablespoon lemon juice, and about 1/4 teaspoon each salt and pepper, adjusting to taste.
  7. Prepare Veggies: Thinly slice the reserved half of the red onion. Combine in a bowl with cucumber and cherry tomatoes. Season lightly with salt and pepper and toss to combine. Optionally, stir in any leftover chopped herbs.
  8. Assemble and Serve: Spread 1/4 cup Greek yogurt evenly on the bottom of four plates and sprinkle with salt to taste. Divide the lemon-herb couscous equally among plates. Top with cucumber-tomato salad and meatballs. Optionally drizzle olive oil over the top. Spoon remaining lemon-herb sauce evenly on each plate. Serve immediately with optional feta cheese and charred or toasted pita on the side for dipping.

Notes

  • For a lighter version, substitute ground beef with 93/7 ground turkey and adjust baking time accordingly.
  • Charred or toasted pita adds a delicious element for dipping and can be served alongside the meatball bowls.
  • Adjust the heat of the lemon-herb sauce by removing jalapeño seeds and ribs if you prefer a milder flavor.
  • The lemon-herb sauce can be made ahead and stored refrigerated for up to 2 days for convenience.
  • Using dark-colored rimmed baking sheets helps achieve better browning of meatballs in the oven.

Find it online: https://justsosavory.com/greek-meatball-bowls-recipe/