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Greek Meatball Bowl Recipe - Tasty

Greek Meatball Bowl Recipe

Enjoy a flavorful and healthy Greek Meatball Bowl, perfect for health-conscious home cooks. This recipe combines juicy meatballs, roasted vegetables, and creamy tzatziki for a satisfying meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Tzatziki Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 403
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tzatziki Sauce
  • 1/2 cup light sour cream
  • 1/2 cup non fat greek yogurt
  • 1/2 cup shredded english cucumber about 1/2 cup total after water is pressed out
  • 1-2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1 tsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp kosher salt
Greek Roasted Vegetables
  • 2 lbs fresh vegetables mix of yellow squash, zucchini, bell peppers, red onions, asparagus
  • 2 tbsp olive oil
  • 1.5 tbsp Greek Seasoning Cavender's recommended
  • 2 tsp dried oregano
  • 1/2 tsp smoked paprika
Greek Meatballs
  • 1 lb uncooked extra lean ground beef
  • 1 lb lean ground turkey
  • 2 tsp kosher salt
  • 2 tbsp oregano
  • 1.5 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • cooking spray
Couscous
  • 2 cups uncooked Pearl Couscous
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 tbsp fresh lemon juice optional
Optional additions
  • Feta
  • Chopped lettuce/cucumber/tomato

Equipment

  • Food processor or box grater
  • cheesecloth
  • Medium bowl
  • Extra large sheet pan
  • Medium saucepan

Method
 

  1. For the Tzatziki Sauce: Shred the cucumber. Press out as much water as possible using cheesecloth.
  2. In a medium bowl, combine greek yogurt, sour cream, dill, garlic powder, lemon juice, olive oil, and kosher salt. Stir well. Refrigerate for at least one hour before serving.
  3. For the Greek Roasted Vegetables: Preheat oven to 425 degrees F. Spray an extra large sheet pan with cooking spray or line with foil and spray.
  4. Place cut vegetables on the sheet pan. Drizzle with oil and sprinkle with Greek seasoning, oregano, and smoked paprika. Massage spices and oil into vegetables.
  5. Roast for 20-25 minutes, stirring halfway through. For crispier edges, you can broil for a few extra minutes, watching carefully to prevent burning.
  6. For the Greek Meatballs: Adjust oven rack to the top position and preheat oven to 425 degrees F.
  7. In a bowl, combine ground beef, ground turkey, panko breadcrumbs, paprika, oregano, garlic powder, and salt. Mix gently for about 45-50 seconds to avoid tough meatballs.
  8. Lightly spray your hands with cooking spray and form the mixture into about 34 (1 oz) meatballs. Lightly spray a sheet pan with cooking spray and arrange meatballs on it.
  9. Cook meatballs for 10-12 minutes, or until golden brown and internal temperature reaches 165 degrees F. Let rest for a few minutes.
  10. To cook meatballs and vegetables simultaneously: Place vegetables in the oven first for about 12 minutes. Stir vegetables and return to oven. Add meatballs to the top rack and cook both for another 10 minutes.
  11. For the Couscous: In a medium saucepan, bring 3 cups of water to a boil with garlic powder, olive oil, and kosher salt.
  12. Add couscous and cook for 8-10 minutes until done. Stir in fresh lemon juice if desired.
  13. To build the bowls: Add 1/2 cup couscous to each bowl. Top with 1 cup of roasted vegetables and 3-4 meatballs. Drizzle with 1-2 tablespoons of tzatziki sauce.

Nutrition

Calories: 403kcalCarbohydrates: 16gProtein: 25.2gFat: 17g

Notes

Suggested serving size: 4 Greek meatballs, 1 cup roasted vegetables, 2 tablespoons Tzatziki sauce, 1/2 cup couscous. Nutritional information and Weight Watchers points are estimates and may vary based on specific products used.

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