Greek Meatball Bowl Recipe

Ingredients for Greek Meatball Bowl

I always make a double batch of these meatballs because they disappear so quickly. The key to getting that authentic kebab texture is patience with the refrigeration time and not skipping the baking soda. My go-to is sourcing fresh herbs from the farmers market when possible, but grocery store herbs work perfectly fine.

For the Meatballs:

• 1 pound ground beef (I recommend 85/15 for juicier meatballs)
• 3 garlic cloves (finely minced)
• 2 medium onions (finely minced or blended – blending creates smoother texture)
• 2 tablespoons breadcrumbs
• 1 teaspoon baking soda powder (the secret ingredient)
• 1 cup fresh herbs (parsley, mint, coriander, finely chopped – I usually use equal parts of each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Black pepper (to taste)

For the Roasted Potatoes:

• 6 medium potatoes (cut into wedges – Yukon Gold works beautifully)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano (Greek oregano if you can find it)
• Black pepper (to taste)

For the Tzatziki Sauce:

• 1 cup thick Greek yogurt (full-fat creates the creamiest texture)
• 1/2 cucumber (grated and squeezed to remove excess water)
• 1 garlic clove (minced)
• 1 tablespoon lemon juice (fresh is best)
• 2 tablespoons fresh dill or mint (chopped – dill is my preference)
• 1 tablespoon olive oil
• Salt (to taste)

For the Bowl:

• 2 cups crisp lettuce leaves (roughly chopped – romaine holds up well)
• 2 medium tomatoes (chopped)
• 2 cucumbers (chopped)
• 1/2 red onion (chopped)
• 1/2 cup Kalamata olives (pitted and halved)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper (to taste)
• Extra fresh herbs (for garnish)

Step-by-Step Instructions

In my experience, prepping all components before you start cooking makes assembly incredibly smooth. The meatballs and potatoes can roast simultaneously, saving significant time.

Step 1: In a large bowl, combine 1 pound ground beef with 3 finely minced garlic cloves and 2 medium onions that have been finely minced or blended. Add 2 tablespoons breadcrumbs, 1 teaspoon baking soda powder, 1 cup chopped fresh herbs, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste. Mix thoroughly until everything is evenly distributed, then cover and refrigerate for 2 hours. This resting time allows the baking soda to tenderize the meat proteins.

Step 2: Preheat your oven to 425°F (218°C). While the oven heats, roll the chilled meat mixture into small meatballs about 1.5 inches in diameter (you should get approximately 20 to 24 meatballs). Place them on a baking sheet lined with parchment paper, spacing them about an inch apart. Bake for 30 to 40 minutes until they’re browned and reach an internal temperature of 160°F. For pan-frying, heat a skillet with olive oil over medium heat and cook for 10 to 15 minutes, turning occasionally until browned and cooked through to 160°F internal temperature.

Step 3: For the roasted potatoes, cut 6 medium potatoes into wedges and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, black pepper, 1/2 teaspoon cumin, 1/2 teaspoon paprika, and 1/2 teaspoon dried oregano. Spread on a separate baking sheet in a single layer and roast at 425°F (218°C) for 45 to 55 minutes, flipping halfway through. They’re done when golden brown and crispy on the edges with tender centers.

Step 4: Make the tzatziki by combining 1 cup thick Greek yogurt with 1/2 grated cucumber that’s been squeezed dry, 1 minced garlic clove, 1 tablespoon lemon juice, 2 tablespoons chopped fresh dill or mint, and 1 tablespoon olive oil. Season with salt to taste, stir well, and refrigerate until serving. The sauce thickens and flavors meld as it chills.

Step 5: Prepare the Greek salad by tossing chopped lettuce, tomatoes, cucumbers, red onion, and Kalamata olives with 2 tablespoons olive oil, 1 tablespoon lemon juice, salt, and pepper. Keep this fresh and crisp by not dressing it until just before serving.

Step 6: While the meatballs and potatoes are still warm, build your bowls by starting with a layer of crisp lettuce, adding a generous scoop of Greek salad, a handful of roasted potato wedges, and topping with the juicy meatballs. Finish with a big spoonful of tzatziki and an extra sprinkle of fresh herbs.

Perfect Pairings for Your Greek Meatball Bowl

These bowls are already complete meals, but here are some complementary sides that elevate the experience even further.

Warm Pita Bread: Soft, pillowy pita is perfect for scooping up extra tzatziki and meatballs. The warm bread adds comforting texture that balances the fresh, crisp vegetables in the bowl. Try this Mediterranean chicken gyros for another pita-based meal.

Za’atar Focaccia: This herbaceous flatbread brings an aromatic Mediterranean touch that complements the Greek flavors beautifully. The olive oil richness pairs wonderfully with the tangy tzatziki.

Hummus and Veggie Platter: A simple side of creamy hummus with carrot sticks, bell peppers, and cucumber provides extra protein and fiber while keeping the meal light and refreshing.

Lemon Rice Pilaf: Fluffy rice cooked with lemon zest and fresh herbs adds heartiness for bigger appetites while maintaining the bright, Mediterranean flavor profile. Similar to our slow cooker lemon herb chicken and rice.

Grilled Halloumi Cheese: For an indulgent addition, sliced grilled halloumi provides salty, squeaky bites that contrast beautifully with the soft meatballs and crisp vegetables.

Roasted Potatoes: If you want extra potatoes beyond the bowl, check out our garlic butter steak bites and potatoes for another delicious potato preparation method.

Keep It Fresh: Storage and Serving Guide

Store meatballs, potatoes, salad components, and tzatziki in separate airtight containers in the refrigerator at 40°F or below for 3 to 4 days. This separation prevents the salad from becoming soggy and keeps each component at its best quality.

For reheating, warm the meatballs and potatoes in a 350°F oven for 10 to 12 minutes or in a skillet over medium heat until heated through to 165°F internal temperature. Assemble bowls with fresh salad and cold tzatziki just before serving for optimal texture and temperature contrast.

You can freeze meatballs either cooked or raw for up to 2 months. If freezing raw, place rolled meatballs on a tray until solid, then transfer to freezer bags. Thaw overnight in the refrigerator before cooking or reheating. This recipe is perfect for meal prep since you can portion everything into individual containers for grab-and-go lunches throughout the week. For more meatball inspiration, try our Greek turkey meatballs with tzatziki.

FAQs

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Inactive Time 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

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.