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Greek meatball bowl with tender meatballs, roasted potatoes, fresh salad, and tzatziki sauce

Greek Meatball Bowl

Tender kebab-style meatballs combined with roasted potatoes, fresh Greek salad, and creamy tzatziki sauce. The secret baking soda ingredient makes the meatballs incredibly soft.
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Prep Time 20 minutes
Cook Time 1 hour
Inactive Time 2 hours
Total Time 3 hours 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 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 for meatballs
  • 1/2 tsp salt for meatballs
  • black pepper to taste for meatballs
  • 6 medium potatoes cut into wedges
  • 2 tbsp olive oil for potatoes
  • 1/2 tsp salt for potatoes
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • black pepper to taste for potatoes
  • 1 cup thick Greek yogurt
  • 1/2 cucumber grated and squeezed to remove excess water
  • 1 garlic clove minced for tzatziki
  • 1 tbsp lemon juice for tzatziki
  • 2 tbsp fresh dill or mint chopped
  • 1 tbsp olive oil for tzatziki
  • salt to taste for tzatziki
  • 2 cups crisp lettuce leaves roughly chopped
  • 2 medium tomatoes chopped
  • 2 cucumbers chopped
  • 1/2 red onion chopped
  • 1/2 cup Kalamata olives pitted and halved
  • 2 tbsp olive oil for salad
  • 1 tbsp lemon juice for salad
  • salt and pepper to taste for salad
  • extra fresh herbs for garnish

Equipment

  • Large mixing bowl
  • Baking sheet
  • Oven
  • Small bowl for tzatziki
  • Grater

Method
 

  1. In a large bowl, mix together ground beef, finely minced garlic cloves, and finely minced or blended onions. Add breadcrumbs, baking soda powder, chopped fresh herbs, and olive oil. Season with salt and pepper to taste. Mix well, cover, and refrigerate for 2 hours to let the baking soda tenderize the meat.
  2. Preheat oven to 425°F (218°C). Roll the chilled mixture into small meatballs about 1.5 inches in diameter (makes approximately 20 to 24 meatballs). Place on a baking sheet and bake for 30 to 40 minutes until browned and internal temperature reaches 160°F.
  3. For the roasted potatoes, cut the potatoes into wedges and toss them with olive oil, salt, black pepper, cumin, paprika, and dried oregano. Spread on a baking sheet and roast at 425°F (218°C) for 45 to 55 minutes, flipping halfway, until crispy and golden.
  4. To make the tzatziki sauce, combine thick Greek yogurt, grated and squeezed cucumber, and minced garlic clove. Add lemon juice, chopped fresh dill or mint, and olive oil. Season with salt to taste. Stir well, then chill in the fridge until ready to serve.
  5. Prepare the Greek salad by tossing chopped lettuce, tomatoes, cucumber, red onion, and Kalamata olives with olive oil, lemon juice, salt, and pepper.
  6. While meatballs and potatoes are still warm, build the bowls by starting with a layer of crisp lettuce. Add a scoop of Greek salad, a handful of roasted potato wedges, and top with the juicy meatballs. Finish with a big spoonful of tzatziki and an extra sprinkle of fresh herbs.

Notes

Baking soda is the secret ingredient that makes the meatballs soft and tender. Refrigerate the meatball mixture for 2 hours before rolling to allow protein breakdown. Ensure meatballs reach internal temperature of 160°F. Ground lamb works beautifully for a more traditional Greek flavor. Keep meatballs, potatoes, salad, and tzatziki in separate containers for meal prep. Can freeze meatballs cooked or raw for up to 2 months. Reheat to 165°F internal temperature before serving.