These healthy and delicious Greek Meatballs served with a side of quinoa and tzatziki sauce are perfect dinner or meal prepping! The Greek meatballs are freezer friendly and full of flavour!
Why You’ll Love These Greek Meatball Bowls
These Greek meatball bowls are so easy to make! They’re such an easy dinner option or meal prep. Being freezer friendly, you can easily double the recipe so you can freeze half of the batch and have a meal ready to go later on in the month!
Baking these meatballs means other than shaping the meatballs, the recipe is really hands off for the cooking part. Once in the oven, you have 20-25 minutes to either prep the quinoa or get started on your dishes. Usually by the time the baked Greek meatballs are done, I’ve got most of the bowls ready to go – only missing the meatballs, and everything but the sheet pan washed. Weeknight dinners have never been easier!
What You’ll Need To Make This Bowl
For the Greek meatballs:
- lean ground beef: I prefer lean meat for this
- red onion
- garlic
- panko: or breadcrumbs if you prefer. I’m a panko fan.
- dried oregano
- ground cumin
- mint leaves
- lemon zest
- egg: the egg helps binds the meatballs together. If your meatballs aren’t sticking together, add another half as needed.
- salt
For the rest:
- quinoa
- lemon
- tzatziki sauce
- grape tomatoes
- cucumbers
How To Make This Easy Greek Meatball Bowls
- Heat the oven to 400F.
- In a bowl, combine all the ingredients for the meatballs and mix well.
- When done, using a cookie scoop, portion out your meatballs onto a greased sheet pan.
- Bake the meatballs for 20-25 minutes, until cooked through.
- When done, serve the meatballs with a side of quinoa, tzatziki sauce, cut tomatoes, sliced cucumbers, and lemon squeezed on top.
Recipe Variations
- swap ground beef for ground turkey, pork, or chicken if ground beef is not available.
- instead of quinoa, you can cook rice with dried oregano and lemon juice for a flavourful side
- if you don’t have tzatziki, you can use plain yogurt
Tips and Notes
- I use a food processor to get the onion and garlic cloves cut finely as it’s faster than using a grater.
- To meal prep this ahead of time, you can freeze the raw meatballs on a sheet pan with parchment paper underneath. Then, once they’ve harden, you can transfer them to a freezer bag to freeze for up to 3 months. Bake from frozen with the same method.
- Alternatively, you can freeze the meatballs once they’ve been cooked then heat them up in the oven until they’ve been heated through.
- Cooked Greek meatballs and quinoa can be meal prepped and kept in the fridge for up to 4 days in an airtight container. Keep the tzatziki sauce separate as you wouldn’t want to microwave it.
Greek Meatball Bowls
Ingredients
For the Greek meatballs:
- ~1 lb lean ground beef
- 1 small red onion, grated or minced very finely
- 6 cloves garlic, grated or minced
- 1/2 cup panko
- 1 tsp dried oregano
- 1/4 tsp ground cumin
- 6-7 mint leaves, cut finely
- 1 egg
- 2 tbsp lemon zest
- 2 tsp salt
For the serving:
- 4 cups cooked quinoa
- lemon
- 1 cup tzatziki sauce
- 2 cups grape tomatoes, halved
- 1/2 cucumbers, sliced
Equipment
Instructions
- Heat the oven to 400F.
- In a bowl, combine all the ingredients for the meatballs and mix well.
- When done, using a cookie scoop, portion out your meatballs onto a greased sheet pan.
- Bake the meatballs for 20-25 minutes, until cooked through.
- When done, serve the meatballs with a side of quinoa, tzatziki sauce, cut tomatoes, sliced cucumbers, and lemon squeezed on top.
Nutrition
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