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–+ servings
A vibrant Greek Meatball Bowl with couscous, grilled vegetables, and a dollop of tzatziki sauce.

Greek Meatball Bowl Recipe

Enjoy a taste of Greece with this flavorful Greek Meatball Bowl Recipe. This dish combines seasoned meatballs, roasted vegetables, and fluffy couscous, all topped with a refreshing tzatziki sauce. It's a satisfying meal perfect for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Refrigerating Tzatziki 1 hour
Total Time 1 hour 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek
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 e.g., yellow squash, zucchini, bell peppers, red onions, asparagus
  • 2 tbsp olive oil
  • 1.5 tbsp Greek Seasoning e.g., Cavender's
  • 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. 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 salt. Stir well. Refrigerate for at least one hour before serving.
  3. Preheat oven to 425 degrees F (220 degrees C). Spray an extra large sheet pan with cooking spray or line with foil and spray. If you don't have an extra large pan, use two smaller ones to avoid overcrowding.
  4. Place the cut vegetables on the sheet pan. Drizzle with olive oil and sprinkle with Greek seasoning, oregano, and smoked paprika. Massage the oil and spices into the vegetables.
  5. Roast vegetables for 20-25 minutes, stirring halfway through. For crispier edges, you can broil for a few extra minutes, watching carefully to prevent burning.
  6. 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.
  7. Lightly spray your hands with cooking spray and form the meat mixture into about 34 (1 oz) meatballs. Arrange meatballs on a lightly sprayed sheet pan.
  8. Cook meatballs for 10-12 minutes, or until golden brown and the internal temperature reaches 165 degrees F (74 degrees C). Let rest for a few minutes.
  9. To cook meatballs and vegetables simultaneously: Roast vegetables for 12 minutes. Stir vegetables and return to oven. Add meatballs to the top rack and cook both for an additional 10 minutes.
  10. In a medium saucepan, bring 3 cups of water to a boil with 1 tsp garlic powder, 1 tsp olive oil, and 1 tsp kosher salt.
  11. Add 2 cups of dry couscous and cook for 8-10 minutes until done. Stir in fresh lemon juice, if using.
  12. Assemble the bowls: Add 1/2 cup couscous, 1 cup roasted vegetables, and 3-4 meatballs to each bowl. Drizzle with 1-2 tablespoons of tzatziki sauce. Add optional toppings like feta or chopped fresh vegetables as desired.

Nutrition

Calories: 403kcalCarbohydrates: 16gProtein: 25.2gFat: 17gSaturated Fat: 4.5gSodium: 178mgFiber: 3gSugar: 7g

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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