Easy Greek Meatball Bowls
These easy Greek Meatball Bowls have become a constant in our dinner rotation. Not only are they so simple to put together but they are absolutely delicious and packed with all the good stuff.
Ingredients and Substitutions
For the meatballs
I used my Air Fryer Meatballs recipe, leaving out the fresh onion and garlic to speed up the mixing process. Feel free to follow the recipe as is if you prefer.
- Ground beef. I use an 70/30 beef mix but feel free to use lean ground beef/ beef mince. Ground turkey or ground chicken can also be used if you don’t like red meat.
- Ground pork. I like adding ground pork to meatballs as they add tenderness and more flavor. Substitute with ground beef if you prefer.
- White bread. Soaking bread in milk is an old fashioned tip to making the best meatballs and I absolutely love how juicy this makes the finished meatballs. You can substitute with breadcrumbs if you prefer.
- Milk.
- Spices: Since these meatballs are being used in a Greek bowl, I flavored them with Dried oregano, garlic powder, salt and black pepper. The great thing with meatballs is that they are so versatile. Onion powder, dried or fresh parsley, rosemary and thyme will all be delicious too.
For the bowls
I used my Greek lemon potatoes as inspiration and air fried potatoes seasoned with lemon juice, zest and dried oregano. A quick cucumber, tomato and feta salad is the perfect fresh accompaniment and the tzatziki finishes the bowl off perfectly.
- Potatoes. Use any variety of potato here. I always prefer a floury potato that will be light and fluffy on the inside but waxy potatoes also work for potato wedges.
- Olive oil.
- Lemon juice and zest.
- Dried oregano.
- Tomatoes.
- Cucumber
- Red onion.
- Feta cheese.
- Tzatziki.
- Lemon wedges, for serving.
How To Make Greek Meatball Bowls
Step 1. Make the meatballs: Add all the meatball ingredients in a large bowl and mix until combined. The panade (bread soaked in milk) ensures the meatballs are incredibly juicy and tender.
Step 2. Prepare and cook the potatoes: Peel the potatoes and cut them into wedges. Place in a large bowl and add the olive oil, lemon zest and juice, and season with a generous pinch of salt, dried oregano and a crack of black pepper. Toss to combine then add to a large roasting tray or cook in the air fryer for 20-25 minutes at high heat until the potatoes are fork tender with golden brown edges.
Step 3. Cook the meatballs: I love air frying meatballs as they cook evenly and stay super soft. Feel free to bake or pan-fry them if you prefer. Heat a large frying pan over medium-high heat, add a splash of olive oil and cook the meatballs for a minute or two per side until they’re just done.
Step 4. Make the tzatziki: Grate the cucumber, season with salt and squeeze out as much of the water as possible. Add to a bowl with the Greek yogurt and seasonings. Mix to combine and keep in the fridge until you’re ready to serve. Make-ahead tip: The tzatziki can be made up to 4 days in advance and kept in an airtight container in the fridge.
Step 5. Make the salad: Slice the cucumber, tomatoes and red onion and place in a large bowl. Crumble or cube the feta and add to the bowl. Dress the salad right before serving to prevent the vegetables from going soggy.
Step 6. Serve: Add the potatoes, salad and meatballs to serving bowls. Add a generous dollop of tzatziki and lemon wedges for squeezing. Crumble over a little extra feta cheese and serve.
Make-ahead and storage
The meatballs and potatoes can be made up to 3 days in advance and kept in an airtight container in the fridge. Reheat in the air fryer before serving. Similarly, the tzatziki also keeps well in the fridge. I would recommend making the salad right before serving to prevent the vegetables from going soft and soggy.
Serving Suggestions
The great thing about any bowl is how versatile they are. Customize the side dishes to your preference. Mini hasselback potatoes, spicy potato wedges or sweet potato wedges would all be delicious. My chopped salad, a quick arugula salad or simple tomato salad would also be excellent. Add warm pita bread or flatbread too!
Ingredients
- 500 g (1lb) pork mince / ground pork
- 500 g (1lb) beef mince /ground beef
- 3 slices white bread crusts removed
- ½ cup milk
- 2 tsp dried oregano
- 1 tsp freshly cracked pepper
- 2-3 tsp salt to taste
- 2 tsp garlic powder
For the lemon potatoes
- 6 medium potatoes
- 2 tbsp olive oil
- 1 lemon juice and zest
- 2 tsp garlic powder
- 3 tsp dried oregano
- 3 tsp salt
- 1 tsp black pepper
To serve
- cucumber, tomato and feta salad
- tzatziki
- lemon wedges
Instructions
- Peel the potatoes and cut them into wedges. Place in a large bowl and add the olive oil, lemon zest and juice, and season with a generous pinch of salt, dried oregano, garlic powder and a crack of black pepper. Toss to combine.
- To air fry: Place in the air fryer basket in a single layer and air fry at 190℃/375℉, giving the basket a good shake halfway through cooking, until the potatoes are fork tender and golden brown and crisp around the edges.
- To roast: Preheat the oven to 200℃/400℉. Place the potatoes on a greased baking sheet and roast for 30-40 minutes until golden brown and crisp.
- Tear, cut or grate the bread into small pieces and place in a bowl. Pour over the milk and allow to soak.
- Add all the meatball ingredients in a large bowl and mix until combined. Form the meatballs into golf-ball sized balls.
- To pan fry: Heat a large frying pan over medium-high heat, add a splash of olive oil and cook the meatballs for a minute or two per side until they're just done.
- To air fry: Preheat the air fryer to 205℃/400℉. Add the meatballs to the air fryer basket, spray with a little oil and air fry for 12 minutes, shaking half-way through cooking, until just-cooked and golden brown.
- To make the tzatziki, grate the cucumber, season with salt and squeeze out as much of the water as possible. Add to a bowl with the Greek yogurt and seasonings. Mix to combine and keep in the fridge until you're ready to serve.
- Slice the cucumber, tomatoes and red onion and place in a large bowl. Crumble or cube the feta and add to the bowl. Dress the salad right before serving to prevent the vegetables from going soggy.
- Add the potatoes, salad and meatballs to serving bowls. Add a generous dollop of tzatziki and lemon wedges for squeezing. Crumble over a little extra feta cheese and serve.