Greek Meatball Bowl Quick Weeknight Power Bowl

This Greek Meatball Bowl is a fast, no-fuss dinner that feels special without the effort. Make meatballs in one mixing bowl, bake while you prep the salad, and finish with a bright tzatziki for freshness. Swap quinoa for rice if you need a quicker grain, or grab a shortcut grain from the store for even less hands-on time. For more make-ahead meatball ideas try this speedy meatball hacks to streamline weeknights.

Why This Recipe Works

This bowl is built for busy nights because components cook in parallel. Meatballs bake hands-off while you chop the vegetables and mix the tzatziki. The recipe uses pantry-friendly spices and one egg to bind so the meatballs hold their shape even if made a little ahead. Using quinoa or pre-cooked rice takes the stress out of sides and speeds assembly. Baking rather than frying cuts cleanup and makes it easier to batch-cook. The simple steps make it easy to adapt for family lunches or a quick dinner for two.

Flavor and Texture

The lamb or beef brings savory richness while oregano and cumin add Mediterranean warmth. Breadcrumbs and egg keep meatballs tender and uniform. Bright cucumber, juicy cherry tomatoes, and sharp red onion add contrast and crunch. Crumbled feta gives salty creaminess and fresh parsley lifts every bite. Tzatziki adds cool tang and a garlicky finish that ties the bowl together without overpowering the other elements. This mix of textures makes every forkful satisfying and easy to eat on the go.

Ingredients

– 1 pound ground lamb or beef
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg
– 1 tablespoon olive oil
– 1 cup cooked quinoa or rice
– 1 cup chopped cucumber
– 1 cup cherry tomatoes, halved
– 1/2 cup sliced red onion
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Lemon wedges for serving
– Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cucumber, grated
– 1 tablespoon fresh dill, chopped
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste

Step by Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground lamb or beef, breadcrumbs, onion, garlic, oregano, cumin, salt, black pepper, and egg. Mix until well combined.
3. Shape the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Drizzle the meatballs with olive oil and bake in the preheated oven for about 20 minutes, or until cooked through and lightly browned.
5. While the meatballs are baking, prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, dill, garlic, lemon juice, salt, and pepper in a bowl. Stir until well combined and set aside.
6. In serving bowls, layer the cooked quinoa or rice, top with chopped cucumber, cherry tomatoes, red onion, cooked meatballs, feta cheese, and fresh parsley.
7. Drizzle with the prepared tzatziki sauce and serve with lemon wedges.

Quick Tips and Shortcuts

Use pre-cooked microwave quinoa or rice to shave off 10 to 15 minutes. Grate cucumber for tzatziki and squeeze excess water into the sink for a thicker sauce that won’t water down the bowl. If you want even faster meatballs, roll slightly larger balls and flatten them a touch so they cook through quicker. Make meatballs ahead and refrigerate for up to 24 hours, then warm in the oven for 8 to 10 minutes before serving. For alternate cooking methods see a related crockpot meatball guide for batch-cooking inspiration.

Storage and Meal Prep

Store components separately for the longest freshness: meatballs in one container, grains in another, and chopped veggies in a sealed bag or container. Tzatziki keeps best for two to three days refrigerated; stir before serving. Combine bowls at mealtime for a bright, just-made texture. Freeze cooked meatballs for up to two months and thaw overnight in the fridge.

Short Closing Note

This Greek Meatball Bowl is a fast, balanced meal that plays well for leftovers and meal prep. It’s easy to scale up for a crowd or to portion for weekday lunches.

Conclusion

For another take on a similar assembly style and plating ideas check out Greek Meatball Bowls – The Skinnyish Dish for inspiration and variations.

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