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Greek Meatball Bowls with Roasted Vegetables and Tzatziki Sauce Recipe

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4 from 10 reviews

This Greek Meatball Bowl recipe offers a vibrant and healthy meal featuring juicy oven-baked Greek-seasoned meatballs, perfectly roasted Mediterranean vegetables, tender pearl couscous, and a refreshing homemade tzatziki sauce. It's a wholesome, flavorful bowl ideal for family dinners or meal prepping with a bright, savory balance of creamy, herby, and citrus 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 (yellow squash, zucchini, bell peppers, red onions, asparagus)
  • 2 tbsp olive oil
  • 1½ tbsp Greek seasoning (such as 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 dried oregano
  • 1½ tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • Cooking spray (for shaping and baking)

Pearl Couscous

  • 2 cups uncooked pearl couscous
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 3 cups water
  • 2 tbsp fresh lemon juice (optional)

To Serve

  • Feta cheese (to taste)
  • Chopped lettuce, cucumber, tomato (for garnish)

Instructions

  1. Make the Tzatziki Sauce: Shred the cucumber using a food processor or box grater. Transfer the shredded cucumber to a cheesecloth, wrap it, and press over a sink multiple times to remove as much water as possible. In a medium bowl, combine Greek yogurt, light sour cream, dried dill, garlic powder, lemon juice, olive oil, and kosher salt. Stir well and adjust salt and pepper to taste. Refrigerate for at least 1 hour to develop the best flavor.
  2. Prepare for Roasting Vegetables: Preheat the oven to 425°F. Adjust one oven rack to the top and another to the middle if cooking vegetables and meatballs simultaneously. Spray an extra-large sheet pan or two smaller pans with cooking spray. Spread the cut vegetables evenly on the pan(s). Drizzle with olive oil and sprinkle Greek seasoning, dried oregano, and smoked paprika over the vegetables. Massage the oil and spices into the vegetables thoroughly for even coating.
  3. Roast the Vegetables: Place the sheet pan in the preheated oven and roast for 20-25 minutes. Halfway through, stir the vegetables to ensure even cooking. Optionally, broil the vegetables for 1-3 minutes at the end to achieve extra browning and crisp edges, watching carefully to prevent burning. Season with salt and pepper to taste once done.
  4. Make the Meatball Mixture: In a large bowl, combine ground beef, ground turkey, panko breadcrumbs, smoked paprika, dried oregano, garlic powder, and kosher salt. Mix gently for 45-50 seconds to avoid overworking, which could toughen the meatballs.
  5. Form and Cook Meatballs: Spray your hands lightly with cooking spray and shape the mixture into approximately 34 meatballs, each about 1 ounce. Lightly spray a sheet pan with cooking spray and place the meatballs evenly spaced. Bake at 425°F for about 10-12 minutes or until golden brown and the internal temperature reaches 165°F. Let rest a few minutes before serving or slicing.
  6. Simultaneous Meatball and Vegetable Cooking (Optional): For efficient cooking, place the vegetables on the lower oven rack and roast for about 12 minutes. Stir the vegetables, then move the pan back to the oven while adding the meatball pan on the top rack. Bake the meatballs and finish cooking the vegetables together for about 10 minutes.
  7. Cook the Pearl Couscous: In a medium saucepan, bring 3 cups of water to a boil with 1 tsp olive oil, 1 tsp garlic powder, and 1 tsp kosher salt. Add the pearl couscous, return to a boil, then reduce heat and simmer for 8-10 minutes until couscous is tender. Drain any excess water if needed. Optionally, stir in fresh lemon juice for a bright flavor. Season with salt and pepper to taste.
  8. Assemble the Bowls: In serving bowls, layer 1/2 cup cooked couscous, 1 cup roasted vegetables, and 3-4 meatballs. Drizzle 1-2 tablespoons of the chilled tzatziki sauce over each bowl. Garnish with feta cheese and chopped lettuce, cucumber, and tomato as desired. Serve immediately and enjoy!

Notes

  • Pressing the shredded cucumber for tzatziki is essential to avoid a watery sauce.
  • Do not overmix meatball mixture to keep meatballs tender.
  • Ensure vegetables are spread out and not overcrowded on the baking sheet to promote roasting rather than steaming.
  • Broiling vegetables at the end adds a lovely caramelized texture but watch carefully as they can burn quickly.
  • Leftover bowls keep well for up to 3 days refrigerated.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or ground oats.

Find it online: https://dishcooks.com/greek-meatball-bowls-with-roasted-vegetables-and-tzatziki-sauce-recipe/