These Greek meatball bowls are the kind of meal that makes you feel like you're eating something healthy and delicious at the same time. Juicy, herb-packed meatballs, crisp cucumber tomato salad, roasted carrots, fluffy rice, and a generous dollop of creamy tzatziki it's fresh, flavorful, and so satisfying.
I started making these when I wanted something that felt light but still filled me up, and they've become a go-to for meal prep. Everything comes together in about 50 minutes, and the flavors just get better as they sit. If you love bowls that are packed with flavor, you'll also want to try Street Corn Chicken Rice, Parmesan Potato Wedges, or Butter Chicken.
Why You'll Love These Greek Meatball Bowls
These Greek meatball bowls are incredibly versatile and packed with Mediterranean flavors. The meatballs are seasoned with garlic, oregano, cumin, and fresh parsley, giving them that classic Greek taste. The cucumber salad adds a refreshing crunch, the roasted carrots bring a touch of sweetness, and the tzatziki ties everything together with its cool, tangy creaminess.
They're perfect for meal prep because you can make all the components ahead of time and assemble the bowls throughout the week. Plus, they're naturally customizable swap the protein, add more veggies, or adjust the toppings to your liking.
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Greek Meatball Bowls Ingredients
Each component of this bowl adds its own layer of flavor and texture.
See Recipe Card Below This Post For Ingredient Quantities
For the Meatballs:
- Ground meat: I used beef, but ground turkey, chicken, or lamb all work beautifully. Lamb gives the most authentic Greek flavor.
- Shallot: Adds a mild, sweet onion flavor that's more delicate than regular onions.
- Minced garlic: Essential for that savory, aromatic base.
- Olive oil: Helps keep the meatballs moist and adds richness.
- Honey: A touch of sweetness balances the savory spices perfectly.
- Salt: Enhances all the other flavors.
- Cumin: Brings a warm, earthy note that's classic in Mediterranean cooking.
- Oregano: The quintessential Greek herb. It adds that signature flavor.
- Red pepper flakes: A hint of heat that's totally optional but adds a nice kick.
- Black pepper: Adds a bit of sharpness.
- Fresh chopped parsley: Brightens up the meatballs and adds freshness.
For the Carrots:
- Large carrots: Cut into matchsticks and roasted until tender and slightly caramelized.
- Olive oil: Helps them roast evenly and adds flavor.
- Salt and black pepper: Simple seasonings that bring out the natural sweetness of the carrots.
For the Cucumber Salad:
- Mini cucumbers: Crisp, refreshing, and the perfect base for this salad.
- Grape tomatoes: Sweet and juicy, they add color and freshness.
- Red onion: Adds a sharp, tangy bite that balances the other ingredients.
- Olive oil and red wine vinegar: A simple dressing that lets the vegetables shine.
- Salt and black pepper: Season the salad perfectly.
- Feta cheese: Creamy, tangy, and essential for that Greek meatball bowls flavor.
- Fresh chopped parsley: Adds a pop of color and freshness.
For the Bowl:
- Cooked white rice: The base of the bowl. You can also use brown rice, quinoa, or orzo.
- Shredded lettuce: Adds crunch and freshness.
- Tzatziki: The creamy, tangy sauce that pulls everything together. You can make your own or use store-bought.
HOW TO MAKE Greek meatball bowls
Follow these steps to make flavorful, satisfying Greek meatball bowls.
- Preheat the oven: Set your oven to 400°F (200°C) and let it heat up while you prep.
- Prepare the meatballs: In a large mixing bowl, combine all the meatball ingredients—ground meat, diced shallot, minced garlic, olive oil, honey, salt, cumin, oregano, red pepper flakes, black pepper, and fresh parsley. Use your hands to mix everything together thoroughly. Wearing gloves makes this easier and cleanup faster.
- Shape the meatballs: Scoop out about 1 ½ to 2 tablespoons of the meat mixture and roll it into a ball. Press the mixture tightly in your hands before rolling to make sure the balls hold together well. You should get around 16 meatballs.
- Bake the meatballs: Place the meatballs on a baking sheet lined with parchment paper, spacing them evenly.
- Prepare the carrots: Peel the carrots and cut them into matchsticks. Toss them with olive oil, salt, and black pepper, then add them to the baking sheet next to the meatballs.
- Roast: Bake the meatballs and carrots in the preheated oven for 20-25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the carrots are fork-tender. If you prefer softer carrots, remove the meatballs once they're done and continue roasting the carrots until they reach your desired tenderness.
- Make the cucumber salad: While everything is roasting, prepare the cucumber salad. In a bowl, toss together the sliced cucumbers, halved grape tomatoes, sliced red onion, olive oil, red wine vinegar, salt, black pepper, feta cheese, and fresh parsley. Taste and adjust the seasoning as needed.
- Assemble the bowls: Start with a base of cooked rice and shredded lettuce in each bowl. Add a scoop of the cucumber salad, a few meatballs, and some roasted carrots. Top with a generous dollop of tzatziki. Optional: drizzle with roasted red pepper sauce or tahini dressing for extra flavor!
Substitutions and Variations
Different base: Use orzo, quinoa, or couscous instead of rice for a change.
Use different protein: Ground turkey, chicken, or lamb all work great. Lamb gives the most traditional Greek meatball bowls flavor.
Make it grain-free: Skip the rice and use cauliflower rice or extra lettuce instead.
Add more veggies: Roasted bell peppers, zucchini, or eggplant would all be delicious additions.
Swap the salad: Use a Greek meatball bowls-style coleslaw or a simple arugula salad instead of cucumber tomato.
Make it spicy: Add more red pepper flakes to the meatballs or drizzle with harissa or hot sauce.
EQUIPMENT
Mixing bowl: For combining the meatball ingredients.
Baking sheet and parchment paper: For roasting the meatballs and carrots.
Knife and cutting board: For prepping the vegetables.
Spoon or scoop: For portioning the meatballs evenly.
Storage Tips
Store the components of your Greek meatball bowls separately in airtight containers in the fridge for up to 4 days. Keep the meatballs, carrots, cucumber salad, and tzatziki in separate containers so everything stays fresh. The rice can also be stored separately and reheated as needed. When you're ready to eat, assemble your bowl with fresh or reheated components. The meatballs freeze beautifully—just let them cool completely, then freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.
Serving Suggestions
These Greek meatball bowls are a complete meal on their own, but you can serve them with warm pita bread, hummus, or a side of olives for extra Mediterranean flair. A glass of crisp white wine or sparkling water with lemon pairs beautifully. For more delicious bowl-style dinners, try Street Corn Chicken Rice Bowl , Spicy Buffalo Chicken Wraps.
Expert Tips
Press the meatballs tightly. This helps them hold together while baking and prevents them from falling apart. Don't skip the parchment paper. It prevents sticking and makes cleanup so much easier. Make the tzatziki ahead. The flavors get even better after sitting in the fridge for a few hours. Taste the cucumber salad. Adjust the vinegar, salt, and feta to your preference. Meal prep friendly. Make all the components on Sunday and assemble bowls throughout the week for easy lunches or dinners.
FAQ
What to put in Greek meatball bowls?
Greek meatball bowls typically include a base of rice or grains, fresh vegetables like cucumber and tomato, roasted or fresh veggies, the meatballs themselves, and a creamy sauce like tzatziki. You can also add lettuce, feta, olives, hummus, or roasted red peppers. The key is balancing fresh, savory, and creamy elements.
What is in traditional Greek meatball bowls?
Traditional Greek meatballs, often called keftedes, are made with ground meat (usually beef, lamb, or a mix), fresh herbs like parsley and mint, garlic, onion, breadcrumbs or rice, and spices like cumin and oregano. They're typically pan-fried or baked and can be served with tzatziki or tomato sauce.
What to put in a Greek meatball bowls?
A Greek bowl usually includes a grain base like rice, quinoa, or orzo, fresh vegetables like cucumbers, tomatoes, and red onion, protein like chicken, lamb, or meatballs, and toppings like feta cheese, olives, hummus, and tzatziki. The flavors are fresh, bright, and Mediterranean-inspired.
What to serve with Greek meatballs?
Greek meatballs pair beautifully with tzatziki, hummus, pita bread, Greek salad, roasted vegetables, rice, orzo, or couscous. You can also serve them with lemon wedges, olives, and feta for a complete Mediterranean meal.
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Greek Meatball Bowls
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine all ingredients for the meatballs. Use your hands to mix everything together thoroughly.
- Scoop the mixture using a 1 ½ to 2 tablespoon scoop and roll into balls. Squeeze tightly to ensure they hold their shape.
- Arrange the meatballs on a baking sheet lined with parchment paper. Repeat until all the mixture is used. You should get about 16 meatballs.
- Peel and cut the carrots into matchstick shapes. Toss them with olive oil, salt, and pepper.
- Add the carrots to the same baking sheet, positioning them next to the meatballs.
- Roast the meatballs and carrots in the preheated oven for 20-25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the carrots are fork-tender. If you prefer softer carrots, remove the meatballs and continue roasting the carrots.
- Meanwhile, prepare the cucumber salad by combining all ingredients in a bowl. Taste and adjust the seasoning to your liking.
- To assemble the bowls, start with a base of rice and lettuce. Top with cucumber salad, meatballs, roasted carrots, and a generous scoop of tzatziki. For extra flavor, add roasted red pepper sauce or tahini dressing if desired.
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