Description

This Greek Meatball Bowl features juicy meatballs made with ground lamb or beef, served alongside a refreshing cucumber salad and Kalamata olives. It’s a delightful and vibrant dish perfect for any gathering or weeknight dinner.

Ingredients

Scale

For the Greek Meatballs:
1 pound ground lamb (or ground beef)
1/2 cup breadcrumbs (preferably whole wheat)
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large egg
1 tablespoon olive oil (for cooking)
For the Cucumber Salad:
1 large cucumber, diced (or halved and sliced)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
For Serving:
2 cups cooked quinoa or rice (optional)
Fresh lemon wedges (for garnish)
Additional fresh parsley for garnish

Instructions

In a large bowl, combine 1 pound of ground lamb, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 large egg. Mix until just combined; avoid overmixing to keep the meatballs tender.
Shape the mixture into meatballs, about 1.5 inches in diameter. You should yield approximately 16-20 meatballs. Place them on a plate as you work to keep them organized.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers (about 2 minutes), carefully add the meatballs to the pan, ensuring they don’t touch. Cook for 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F. Avoid crowding the pan, which can cause steaming instead of browning.
While the meatballs are cooking, prepare the cucumber salad. In a separate bowl, add 1 large diced cucumber, 1 cup of halved cherry tomatoes, 1/2 thinly sliced red onion, and 1/2 cup of halved Kalamata olives. Toss gently to combine.
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste. Drizzle the dressing over the cucumber salad and toss again to coat.
Once the meatballs are done, remove them from the skillet and let them rest for a few minutes. This will help them retain their juices.
To serve, place a scoop of cooked quinoa or rice in each bowl (if using), top with meatballs, and add a generous serving of cucumber salad. Garnish with fresh lemon wedges and additional parsley for a pop of color. Serve immediately and enjoy!

Prep Time: 15 mins
Cook Time: 15 mins
Category: Main Course
Method: Pan-frying
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 100 mg

Keywords: To ensure your meatballs stay juicy, avoid overmixing the ingredients. A nonstick skillet or cast-iron skillet works best for browning the meatballs. When preparing the cucumber salad, try to chop the vegetables into uniform sizes for an appealing presentation.