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Savory Greek Meatball Bowl: A Flavor Explosion at Home

A vibrant Greek-inspired bowl with juicy herbed meatballs, fluffy couscous, roasted tomatoes and red onion, and a creamy yogurt-feta sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

For the Greek Meatballs
  • 1/2 pound ground beef
  • 1/2 pound ground lamb
  • 1/3 cup fine breadcrumbs
  • 1 large egg
  • 3 cloves garlic minced
  • 2 tablespoons parsley finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil for cooking
For the Couscous Base
  • 1 cup couscous
  • 1 cup chicken broth or water
  • 1 tablespoon olive oil
  • 1 tablespoon parsley chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
For the Roasted Vegetables
  • 1 pint cherry tomatoes
  • 1/2 small red onion cut into chunks or petals
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Creamy Yogurt-Feta Sauce
  • 3/4 cup plain Greek yogurt
  • 1/3 cup feta cheese crumbled
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 small clove garlic grated or very finely minced
  • 1 tablespoon dill or parsley chopped
  • 2 to 3 tablespoons water as needed for thinning
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
For Serving
  • 1 extra chopped parsley or dill for garnish
  • 1 extra feta optional
  • 4 wedges lemon for serving

Equipment

  • 1 Large mixing bowl
  • 1 large skillet
  • 1 sheet pan
  • 1 small saucepan
  • 1 Small bowl for sauce
  • 1 Measuring cups and spoons

Method
 

Prepare the vegetables and meatballs
  1. Preheat the oven to 425°F. Toss the cherry tomatoes and red onion with olive oil, salt, and black pepper on a sheet pan and spread into a single layer.
  2. In a large bowl, gently mix the ground beef, ground lamb, breadcrumbs, egg, minced garlic, parsley, oregano, cumin, kosher salt, and black pepper until just combined.
  3. Shape the mixture into about 16 small meatballs, about 1 1/2 inches each.
  4. Roast the tomatoes and onion for 18 to 20 minutes, stirring once halfway through, until the tomatoes are blistered and the onion is tender.
  5. While the vegetables roast, heat olive oil in a large skillet over medium heat. Cook the meatballs for 10 to 12 minutes, turning every few minutes, until browned on all sides and cooked through to 160°F.
Make the couscous and sauce
  1. Bring the chicken broth or water to a boil in a small saucepan. Stir in the couscous, olive oil, salt, and lemon juice. Remove from the heat, cover, and let sit for 5 minutes. Fluff with a fork and stir in the chopped parsley.
  2. In a small bowl, stir together the Greek yogurt, crumbled feta, lemon juice, olive oil, garlic, and dill or parsley. Add 2 to 3 tablespoons of water until the sauce is creamy and spoonable. Season to taste with a pinch of salt and black pepper if needed.
Assemble the bowls
  1. Divide the couscous among 4 bowls. Top with the meatballs, roasted tomatoes, and red onion.
  2. Add the yogurt-feta sauce, then garnish with extra chopped herbs, extra feta if desired, and lemon wedges. Serve warm.

Notes

Mix the meatballs gently so they stay tender. A beef and lamb blend gives the best flavor, but all beef or turkey also works. Store the sauce separately for meal prep and add it after reheating the bowl components.