Picture this: It’s 6 PM on a Tuesday, you’re exhausted from work, and the kids are asking what’s for dinner. Instead of reaching for takeout menus, imagine pulling together a vibrant Greek meatball bowl that’s not only packed with flavor but actually makes everyone at the table happy. This Greek meatball bowl brings Mediterranean sunshine to your weeknight routine with tender, incredibly soft meatballs (thanks to a simple baking soda trick), roasted potatoes with just the right crispy edges, and a colorful salad that makes eating vegetables feel like a celebration rather than a chore.
Table of Contents
Ingredients for Greek Meatball Bowl
When building this bowl, quality ingredients make all the difference. I always use 85% lean ground beef for the meatballs because it provides enough fat to keep them juicy without being greasy. My go-to brand is organic grass-fed beef when available, but regular ground beef works beautifully too. The fresh herbs are non-negotiable in my kitchen – dried just won’t give you that bright Mediterranean flavor we’re after.
For the Meatballs:
- 1 pound (500 g) ground beef (85% lean recommended)
- 3 garlic cloves, finely minced
- 2 medium onions, finely minced (or blended for smoother texture)
- 2 tablespoons breadcrumbs – I recommend panko for lighter texture
- 1 teaspoon baking soda powder (this is the secret ingredient!)
- 1 cup fresh herbs (parsley, mint, coriander), finely chopped – my preference is equal parts of each
- 1 tablespoon olive oil
- ½ teaspoon salt
- Black pepper, to taste
For the Roasted Potatoes:
- 6 medium potatoes, cut into wedges (Yukon Gold or Russet work best)
- 2 tablespoons olive oil – in my experience, don’t skimp here for crispy results
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- Black pepper, to taste
For the Tzatziki Sauce:
- 1 cup thick Greek yogurt (full-fat creates creamiest texture)
- ½ cucumber, grated and squeezed to remove excess water – I usually use a clean kitchen towel for this
- 1 garlic clove, minced
- 1 tablespoon lemon juice (fresh squeezed preferred)
- ⅓ cup (about 5 tablespoons) fresh dill or mint, chopped – pro tip: dill is more traditional
- 1 tablespoon olive oil
- Salt, to taste
For the Bowl:
- 2 cups crisp lettuce leaves, roughly chopped (romaine stays crunchiest)
- 2 medium tomatoes, chopped
- 2 cucumbers, chopped
- ½ red onion, chopped – I usually soak mine in cold water for 10 minutes to mellow the bite
- ½ 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, the key to success with this recipe is giving yourself enough time for the meatball mixture to rest in the refrigerator. This allows the baking soda to work its tenderizing magic, resulting in meatballs that are impossibly soft and juicy.
Step 1: In a large mixing bowl, combine 1 pound of ground beef with 3 finely minced garlic cloves and 2 medium onions that have been minced or blended. For the smoothest texture that kids won’t complain about, blend the garlic and onions together in a food processor for about 10 seconds. Add 2 tablespoons of breadcrumbs, 1 teaspoon of baking soda powder, 1 cup of chopped fresh herbs (parsley, mint, and coriander), and 1 tablespoon of olive oil. Season with ½ teaspoon salt and black pepper to taste. Mix everything together with your hands until just combined – avoid overmixing as this can make the meatballs tough. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to let the baking soda tenderize the meat.
Step 2: After the mixture has chilled, remove it from the refrigerator and roll into medium-sized meatballs about 1.5 inches in diameter (golf ball size). You should get approximately 20-24 meatballs from this recipe. Preheat your oven to 425°F (220°C). For baking, arrange the meatballs on a parchment-lined baking sheet with about 1 inch of space between each one. Bake for 30-40 minutes depending on size, until they’re beautifully browned on the outside and reach an internal temperature of 160°F. Pro tip: Flip them halfway through for even browning. If you prefer to use a skillet, heat 2 tablespoons of olive oil over medium-high heat and cook the meatballs for 10-15 minutes, turning occasionally until all sides are golden and they reach 160°F internally. Let meatballs rest for 5 minutes before serving. If you’re looking for more meatball variations, try these Greek turkey meatballs with tzatziki or easy weeknight meatball subs.
Step 3: While the meatballs are cooking, prepare the roasted potatoes. Cut 6 medium potatoes into wedges – aim for uniform sizes so they cook evenly. In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, ½ teaspoon each of salt, cumin, paprika, and dried oregano, plus black pepper to taste. Spread them in a single layer on a separate baking sheet, making sure they’re not overcrowded. Roast at 425°F for 45-50 minutes (or up to 60 minutes if you prefer extra-crispy potatoes), flipping halfway through. You’ll know they’re done when they’re crispy and golden on the outside with a fluffy interior. The edges should be deeply caramelized and crunchy. Common mistake to avoid: Don’t pile them too close together or they’ll steam instead of roast.
Step 4: Prepare the tzatziki sauce by combining 1 cup of thick Greek yogurt with ½ cucumber that’s been grated and thoroughly squeezed dry. Add 1 minced garlic clove, 1 tablespoon of fresh lemon juice, ⅓ cup (about 5 tablespoons) of chopped fresh dill or mint, and 1 tablespoon of olive oil. Season with salt to taste and stir everything together until well combined. Refrigerate until you’re ready to assemble the bowls – the flavors get even better as it sits. If the sauce seems too thick, you can thin it with a tablespoon of cold water. This sauce pairs perfectly with many Mediterranean dishes like Mediterranean chicken gyros.
Step 5: Assemble your Greek meatball bowl. For each serving bowl, start with a generous layer of chopped crisp lettuce on the bottom (about ½ cup). Add your fresh salad components: chopped tomatoes, cucumbers, red onion, and Kalamata olives (about 1 cup total salad per bowl). Drizzle with olive oil and lemon juice, then season with salt and pepper. Add a handful of roasted potato wedges on one side (6-8 wedges per bowl). Top with 5-6 warm meatballs per bowl. Finish with a generous dollop of cold tzatziki sauce (about ¼ cup) and a sprinkle of fresh herbs. The contrast of warm components with cool salad and tzatziki creates the perfect bite every time. For more bowl inspiration, check out this Mediterranean steak bowl or cilantro lime steak bowls.
Perfect Pairings for Your Greek Meatball Bowl
This vibrant Mediterranean bowl pairs beautifully with sides that complement its fresh, herby flavors while adding textural variety.
Warm Pita Bread: Soft, pillowy pita bread is perfect for scooping up extra tzatziki and soaking up those delicious meat juices. Brush with olive oil and warm in the oven for 5 minutes for the best texture.
Za’atar Focaccia: Homemade or store-bought focaccia brushed with za’atar spice blend adds an aromatic, slightly nutty dimension that pairs wonderfully with the Mediterranean flavors in this bowl. The crispy-chewy texture also provides great contrast.
Roasted Red Peppers: Sweet, smoky roasted red peppers add another layer of vegetable goodness while their silky texture complements the crispy potatoes. They’re also rich in vitamin C, adding nutritional balance.
Lemon Garlic Green Beans: Lightly sautéed green beans with garlic and a squeeze of lemon bring freshness and crunch to the meal while keeping things light and vegetable-forward. Perfect for adding more greens without heaviness.
Crispy Roasted Potatoes: If you want to skip the potato wedges in your bowl, serve these roasted potatoes with baked feta and garlic on the side for an extra indulgent touch. The combination of crispy potatoes with garlic butter steak bites and potatoes style also works wonderfully.
Mediterranean Salmon: For a surf-and-turf twist, add some protein variety with this Mediterranean salmon bowl served alongside.
How to Store and Reheat
Store the components of your Greek meatball bowl separately in airtight containers in the refrigerator for 3-4 days. The meatballs and roasted potatoes keep best when stored together in one container, while the salad ingredients and tzatziki should each have their own containers. This separation prevents the vegetables from getting soggy and keeps everything tasting fresh.
For reheating, I recommend warming the meatballs and potatoes in a 350°F oven for 10-12 minutes or in the microwave in 30-second intervals until heated through. Pro tip: Add a tablespoon of water to the container before reheating to keep the meatballs moist. The salad and tzatziki should always be served cold for the best flavor and texture contrast.
This recipe is incredibly versatile for meal prep. You can freeze the meatballs (either raw or cooked) for up to 2 months by placing them on a tray until solid, then transferring to freezer bags. The potatoes also freeze well cooked, though they’re best when roasted fresh. Simply thaw overnight in the refrigerator and reheat before assembling your bowls with freshly prepped salad and tzatziki.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey makes a lighter version of this Greek meatball bowl. Just keep in mind that leaner meats may result in slightly drier meatballs, so consider adding an extra tablespoon of olive oil to the mixture and be careful not to overcook them.
Why is the baking soda important in the meatballs?
The baking soda raises the pH of the meat, which prevents proteins from bonding too tightly during cooking. This results in meatballs that are incredibly tender and soft rather than dense or tough. Don’t skip this ingredient – it’s the secret to restaurant-quality texture.
Can I make this recipe ahead for meal prep?
Yes, this is an excellent meal prep recipe. Cook all components on Sunday, store them separately in airtight containers, and you’ll have delicious lunches or dinners ready all week. Just reheat the meatballs and potatoes, and assemble with fresh salad and cold tzatziki before serving.
Greek Meatball Bowl Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1 pound of ground beef with 3 finely minced garlic cloves and 2 medium onions that have been minced or blended. Add 2 tablespoons of breadcrumbs, 1 teaspoon of baking soda powder, 1 cup of chopped fresh herbs (parsley, mint, and coriander), and 1 tablespoon of olive oil. Season with ½ teaspoon salt and black pepper to taste. Mix everything together with your hands until just combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to let the baking soda tenderize the meat.
- After the mixture has chilled, remove it from the refrigerator and roll into medium-sized meatballs about 1.5 inches in diameter (golf ball size), making approximately 20-24 meatballs. Preheat your oven to 425°F (220°C). For baking, arrange the meatballs on a parchment-lined baking sheet with about 1 inch of space between each one. Bake for 30-40 minutes depending on size, until beautifully browned on the outside and reach an internal temperature of 160°F. Flip halfway through for even browning. Let meatballs rest for 5 minutes before serving.
- While the meatballs are cooking, prepare the roasted potatoes. Cut 6 medium potatoes into wedges. In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, ½ teaspoon each of salt, cumin, paprika, and dried oregano, plus black pepper to taste. Spread them in a single layer on a separate baking sheet. Roast at 425°F for 45-50 minutes (or up to 60 minutes for extra-crispy potatoes), flipping halfway through, until crispy and golden on the outside with a fluffy interior.
- Prepare the tzatziki sauce by combining 1 cup of thick Greek yogurt with ½ cucumber that’s been grated and thoroughly squeezed dry. Add 1 minced garlic clove, 1 tablespoon of fresh lemon juice, ⅓ cup (about 5 tablespoons) of chopped fresh dill or mint, and 1 tablespoon of olive oil. Season with salt to taste and stir everything together until well combined. Refrigerate until you’re ready to assemble the bowls.
- Assemble your Greek meatball bowl. For each serving bowl, start with about ½ cup of chopped crisp lettuce on the bottom. Add your fresh salad components: chopped tomatoes, cucumbers, red onion, and Kalamata olives (about 1 cup total salad per bowl). Drizzle with olive oil and lemon juice, then season with salt and pepper. Add a handful of roasted potato wedges (6-8 wedges per bowl). Top with 5-6 warm meatballs per bowl. Finish with about ¼ cup of cold tzatziki sauce and a sprinkle of fresh herbs.
