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–+ servings
A close-up of a Greek Meatball Bowl featuring seasoned meatballs, roasted bell peppers, zucchini, red onion, and a creamy tzatziki sauce over couscous.

Greek Meatball Bowl Recipe

This recipe offers a healthy and satisfying meal inspired by Mediterranean flavors, perfect for home cooks and food enthusiasts.
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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, 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 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. 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 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. Add the cut vegetables to the pan, drizzle with oil, and season with Greek seasoning, oregano, and smoked paprika. Massage the oil and spices into the vegetables.
  4. Roast for 20-25 minutes, stirring halfway through. For crispier edges, you can broil for a few extra minutes, watching carefully to prevent burning.
  5. For the Greek Meatballs: Adjust oven rack to the top position and preheat oven to 425 degrees F. 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.
  6. Form the mixture into about 34 (1 oz) meatballs. Lightly spray a sheet pan with cooking spray and place the meatballs on it. Cook for 10-12 minutes, or until the internal temperature reaches 165 degrees F.
  7. To cook meatballs and vegetables simultaneously: Place the vegetables in the oven first for about 12 minutes. Stir the vegetables and return them to the oven. Add the meatballs to the top rack and cook both for another 10 minutes.
  8. For the Couscous: In a medium saucepan, bring 3 cups of water to a boil with garlic powder, olive oil, and salt.
  9. Add the couscous and cook for 8-10 minutes until done. Stir in fresh lemon juice, if using.
  10. 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. Add optional toppings like feta or chopped vegetables as desired.

Nutrition

Calories: 403kcalCarbohydrates: 16gProtein: 25.2gFat: 17gSaturated Fat: 4.5gSodium: 178mgSugar: 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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