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!
Servings: 4 servings
Calories: 527kcal
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.
Nutrition
Calories: 527kcal | Carbohydrates: 53g | Protein: 53g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 179mg | Sodium: 2046mg | Potassium: 1538mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1110IU | Vitamin C: 39mg | Calcium: 266mg | Iron: 9mg
