Greek Meatball Bowls
If you enjoy Greek flavors, then you’ll love these Greek Meatball Bowls. The bright, bold flavors in these bowls will transport you straight to a sunny Mediterranean island!
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If you love the fresh, bright flavors of Greek food, then you’ll love these Greek Meatball Bowls! From the herbs to the savory meatballs and hummus to the tangy lemon juice and tzatziki sauce, these bowls have a little bit of everything.
We’ve always enjoyed Greek food, but that enjoyment recently turned into an obsession when Cava opened up a new location about 10 minutes from our house. If you haven’t tried Cava yet, then you’re in for a real treat (assuming you like Greek and Mediterranean cuisine that is). Cava is a fast-casual Mediterranean chain restaurant with lots of ways to customize your bowl. It’s often described the “Chipotle of Mediterranean food.” Yes, it’s a chain restaurant…but don’t let that deter you!
Greek Meatball Bowls
While these Greek Meatball Bowls are not a copycat Cava recipe, they are absolutely inspired by Cava. I just reached back into my recipes and combined them in a different way. I used quinoa as a base for these bowls, but rice or another grain would be an excellent substitution.
From there, I added in our favorites – meatballs, tzatziki sauce, hummus, olives and of course feta cheese. You can never have enough feta! Let’s break down the ingredients in these bowls a bit more:
Ingredients
- Quinoa. We chose quinoa for these bowls, but cooked rice (basmati, white or brown) or lentils would also be a good base for the flavors in this recipe.
- Greek Meatballs. For these meatballs, I used a combination of ½-beef and ½-lamb. Feel free to use all beef or all lamb based on your preferences. Similar to making classic Italian meatballs (well, classic Italian-American meatballs), these juicy meatballs feature ground meat combined with seasonings and fresh herbs. (Note: This recipe is a bit odd in that it makes 4 quinoa bowls, but you’ll have lots of leftover meatballs. I figure if you’re going to the trouble, you might as well make extras – the meatballs freeze well!)
- Tzatziki. Tzatziki is a refreshing Greek yogurt-based dip/sauce made with cucumber, garlic, lemon juice and dill. You can buy prepared tzatziki in the store, but this homemade tzatziki is so much better! Plus, it’s very easy to make. We often make this tzatziki and just eat it with pita chips or warm pita bread.
- Roasted Veggies. The roasted fresh vegetables help finish out these quinoa bowls with loads of flavor. The veggies (zucchini, yellow squash, onions and tomatoes) get roasted in the oven along with olive oil and dried herbs. (Tip: To save time, roast the veggies at the same time that you bake the meatballs!)
- Hummus. I used prepared plain hummus for this recipe, but feel free to use any flavor of hummus that you’d like. You can also make homemade hummus for these bowls.
- Olives. I stopped by the olive bar in the deli section of our local grocery store and grabbed a variety of olives – mainly a mix of kalamata olives and green olives.
- Feta Cheese. Sprinkling feta cheese on top of these Greek Meatball Bowls right before you serve them is highly recommended!
How to Store Leftovers
As noted above, you will have leftover meatballs with this recipe. Let the baked meatballs cool completely and then store in a freezer bag for up to 4 months. Let thaw in the refrigerator before reheating.
The other elements of these bowls (tzatziki, roasted veggies, quinoa, etc.) should all be stored in separate containers in the fridge. (If they get mixed together, it’s ok – it’s just easier to assemble the leftovers into another bowl if you start with separated ingredients.)
These Greek Meatball Bowls are absolutely delicious! The hummus mixed in with the tzatziki and quinoa is super flavorful. The roasted veggies add another dimension of flavor. Then of course there’s the star of the show – the meatballs. There is so much going on with each bite!
The only downside to this recipe is it takes a bit of time to prepare the different elements. However, the tzatziki can be made the night before, and the meatballs and veggies can go into the oven at the same time. So if you plan ahead with the meal prep, it’s not too bad. One bite. That’s all it takes. One bite, and I hope you’ll agree that the time spent was well worth it!
If you’re looking for a new lunch or dinner idea, then I suggest making these Greek Meatball Bowls. They’re fantastic, and I know we will be coming back to this recipe ourselves. I hope you enjoy these flavors as much as we do – Cheers!
Did you make this Greek Meatball Bowls recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Greek Meatball Bowls
Ingredients
For the Tzatziki
- 1 English cucumber
- 1½ cups plain Greek yogurt
- ½ cup sour cream
- ½ tsp minced garlic
- 1½ Tbsp fresh lemon juice ~½ medium lemon
- 1 Tbsp white wine vinegar
- 1 Tbsp fresh dill minced
- 1 tsp kosher salt
- ½ black pepper
For the Greek Meatballs (Keftedes)
- ½ cup panko breadcrumbs
- 3 Tbsp milk
- 1 medium red onion
- 1 Tbsp extra-virgin olive oil
- 1½ lbs. ground beef or lamb
- 1½ tsp minced garlic
- 1 tsp kosher salt
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 large egg
- ¼ cup fresh parsley chopped
- 1 Tbsp chopped fresh mint leaves
For the Bowl
- 1 cup quinoa
- 1 large zucchini sliced
- 1 yellow squash sliced
- 1 cup cherry tomatoes halved
- ½ red onion sliced
- 1 Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp onion powder
For the Toppings
- ¼ cup prepared hummus
- olives I used a mix of green olive and kalamata olives
- fresh dill chopped
- crumbled feta cheese
- lemon wedges
Instructions
For the Tzatziki
- Slice the cucumber lengthwise and use a spoon to scrape out the seeds. Using a medium grater, grate the cucumber into a bowl. Using several paper towels, press the grated cucumber firmly to remove as much liquid as possible.
- Add all of the remaining ingredients (yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper); stir until well combined.
- Cover and refrigerate tzatziki until needed.
For the Greek Meatballs (Keftedes)
- Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside. (Note: See tip below about roasting veggies at same time the meatballs bake.)
- Using a medium bowl, combine the bread crumbs and milk; let soak for 5 minutes.
- Peel onion and grate it into a large bowl.
- Transfer soaked bread crumbs into the large bowl and add all of the remaining meatball ingredients (olive oil, beef/lamb, garlic, salt, cumin, oregano, black pepper, red pepper flakes, egg, parsley and mint). Mix until just combined. (Tip: Take care not to overmix or the meatball may be tough.)
- Shape mixture into 1½” balls and place meatballs 1” apart on prepared baking sheet.
- Bake for 18-22 minutes, or until meatballs are no longer pink in the center.
For the Bowl
- Rinse quinoa and cook according to package instructions. Once cooked, set aside.
- Meanwhile, using a large bowl, add zucchini, squash, tomatoes, onion, olive oil and seasonings; toss until well coated.
- Spread vegetable mixture onto a rimmed sheet pan lined with aluminum foil.
- Roast at 400°F for 25-30 minutes. (Note: To save time, roast the vegetables at the same time you cook the meatballs.)
For the Toppings
- Divide the cooked quinoa into 4 bowls and top with roasted veggies and meatballs.
- Top each bowl with tzatziki, hummus, olives, fresh dill and feta cheese.
- Serve with lemon wedges.
Looking for more tasty Greek recipes? Check out these other favorites, too:
Thanks for making me hungry and I love zucchini BTW cant wait to make your recipes soon for me