Greek Meatball Bowl

This Greek meatball bowl brings together everything I love about Mediterranean cooking – juicy herb-packed meatballs with a secret ingredient that keeps them incredibly tender, crispy roasted potatoes, and that cool, creamy tzatziki that ties it all together.

I remember the first time I made this recipe after visiting my friend Maria’s family restaurant in Chicago. The kitchen smelled like oregano and lemon, and I watched her grandmother work through dinner service with the kind of confidence that comes from making the same dishes for forty years. Maria pulled me aside and whispered about the baking soda trick her grandmother used in their meatballs. “Nobody believes such a simple thing makes such a difference,” she told me, “but you’ll see.” She was absolutely right. When I got home to my Midwest kitchen, I tested it myself, and those meatballs were the softest, most tender I’d ever made. Now it’s my go-to weeknight dinner when I want something that feels special but comes together without fuss. The best part? You can prep everything ahead, store it separately, and have fresh Mediterranean bowls ready in minutes all week long. Your kitchen’s about to smell incredible.

What Makes This Greek Meatball Bowl So Special

I’ve been making Mediterranean-inspired dinners for years, but this Greek meatball bowl recipe stands out because it truly delivers on flavor and convenience. The secret baking soda technique I learned from Maria’s family transforms ordinary ground beef into something restaurant-worthy, and the whole meal comes together beautifully for busy evenings.

Here’s what makes this bowl worth adding to your recipe box:

• The baking soda trick creates impossibly tender meatballs that stay soft and juicy whether you bake or pan-fry them
• Complete meal-prep champion – everything stores separately for up to 4 days, making weeknight dinners effortless
• Fresh Mediterranean flavors from herbs like mint, parsley, and dill bring bright, authentic taste to your table
• Flexible cooking methods let you choose between easy baked meatballs or quick pan-fried ones based on your schedule
• Balanced nutrition in one bowl with protein, vegetables, and roasted potatoes satisfying every craving
• Ready in about 150 minutes including the essential 2-hour refrigeration time that lets the baking soda work its magic

I love that this recipe gives you restaurant-quality results with ingredients you can find at any grocery store. It’s the kind of dinner that makes you feel accomplished without spending hours in the kitchen.

Ingredient Spotlight

Ground beef forms the foundation of these tender meatballs, and I always choose 80/20 beef for the right balance of flavor and moisture without excess grease.

Baking soda powder is the secret ingredient that transforms the texture – it helps break down proteins slightly, creating meatballs that are remarkably soft and tender instead of dense.

Fresh herbs including parsley, mint, and coriander bring authentic Mediterranean flavor that you simply can’t replicate with dried herbs alone.

Greek yogurt creates the base for creamy tzatziki sauce, and I prefer the thick, strained variety because it has the perfect consistency without any watery separation.

Kalamata olives add that distinctive briny, fruity flavor that makes Greek salads so craveable – I’ve learned to always buy pitted ones to save time.

Cumin and paprika season the roasted potatoes with warm, earthy notes that complement the fresh herbs in the meatballs beautifully.

Cucumber goes into both the salad and the tzatziki, and the key I discovered is squeezing out excess water from grated cucumber to prevent watery sauce – you should be able to extract about 2-3 tablespoons of liquid.

Lemon juice brightens everything it touches – from the tzatziki to the salad dressing – adding that essential Mediterranean tanginess.

How to Make Greek Meatball Bowl

Step 1. I’ve learned that blending the garlic and onions creates a smoother texture in the meatballs, so start by combining your ground beef with finely minced or blended garlic and onions in a large bowl.

Step 2. Add the breadcrumbs, baking soda powder, chopped fresh herbs, olive oil, salt, and black pepper to the meat mixture, then mix everything together thoroughly without overworking the meat.

Step 3. Cover the bowl and refrigerate for 2 hours – this waiting period is essential because it allows the baking soda to tenderize the meat properly.

Step 4. While the meat chills, preheat your oven to 425°F and prepare the potatoes by cutting them into wedges and tossing with olive oil, salt, pepper, cumin, paprika, and oregano.

Step 5. Spread the seasoned potato wedges on a baking sheet and roast for 40-60 minutes, flipping them at the 20-25 minute mark, until they’re golden and crispy on the edges.

Step 6. After the meat has refrigerated, roll the mixture into small meatballs about 1.5 inches in diameter (roughly 1.5 tablespoons each) and either bake them at 425°F for 30-40 minutes until they reach 165°F internally, or pan-fry in olive oil for 10-15 minutes, turning occasionally until browned and cooked through.

Step 7. Betty’s tip: If baking both potatoes and meatballs together, start the potatoes first, then add the meatball pan to the oven after 20 minutes so everything finishes at the same time.

Step 8. Make the tzatziki while everything cooks by combining Greek yogurt with grated cucumber (squeezed very dry in a kitchen towel), minced garlic, lemon juice, chopped dill or mint, olive oil, and salt.

Step 9. Prepare your Greek salad by tossing chopped lettuce, tomatoes, cucumbers, red onion, and Kalamata olives with olive oil, lemon juice, salt, and pepper.

Step 10. Build each bowl by layering lettuce on the bottom, adding the Greek salad, then the roasted potatoes, and topping with the warm meatballs – finish your Greek meatball bowl with a generous drizzle of cold tzatziki sauce and fresh herbs.

Keeping This Greek Meatball Bowl Fresh

I typically store all the components of this bowl separately in airtight containers, which keeps everything at its best quality. The meatballs and roasted potatoes stay fresh in the refrigerator for up to 4 days when stored properly, while the salad ingredients and tzatziki should be kept in separate containers to maintain their crisp texture and creamy consistency. Betty’s storage method works well because keeping the tzatziki separate prevents the salad from getting soggy, and the potatoes stay crispier when they’re not touching wet ingredients.

The beauty of this recipe is that the meatballs freeze beautifully – I often make a double batch. You can freeze them either raw or cooked for up to 2 months in freezer-safe bags with the air pressed out. Through trial and error, I learned that freezing them on a baking sheet first, then transferring to a bag, prevents them from sticking together in one big clump. To thaw, move frozen meatballs to the refrigerator overnight, or reheat from frozen by adding 5-10 minutes to the reheating time.

For the best texture, I reheat by placing the meatballs and potatoes in a 350°F oven for about 10-15 minutes until warmed through. You can also use a skillet on medium heat, which works perfectly for smaller portions. The key I discovered is keeping the salad and tzatziki cold and fresh – assemble your bowl with reheated meatballs and potatoes, then top with the chilled components for the most satisfying contrast of warm and cool elements.

Perfect Partners for Greek Meatball Bowl

Warm pita bread makes an excellent addition for scooping up extra tzatziki and creates a more filling meal, plus it’s perfect for soaking up all those flavorful juices at the bottom of the bowl. Try my homemade garlic pita bread technique for an even better experience.

Crumbled feta cheese adds extra creaminess and that distinctive tangy, salty flavor that complements the fresh herbs in the meatballs beautifully.

Hummus served on the side provides another creamy element and adds plant-based protein, making this bowl even more satisfying and nutritious.

Roasted red peppers bring a sweet, smoky flavor that pairs wonderfully with the Mediterranean spices, and I often keep a jar in my pantry for easy additions.

Lemon wedges on the side let everyone adjust the brightness to their taste – my family always squeezes extra lemon over everything, especially the potatoes.

A crispy side salad like my Mediterranean gyro bowls makes a lighter accompaniment that echoes the fresh flavors already in the bowl while adding more vegetables.

FAQs

Greek Meatball Bowl

Tender Greek meatballs made with a baking soda trick, served with crispy roasted potatoes, fresh Mediterranean salad, and creamy tzatziki sauce for a complete, healthy dinner bowl.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Refrigeration Time 2 hours hrs

Total Time 1 hour hr 10 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef
• 3 garlic cloves finely minced
• 2 medium onions finely minced or blended
• 2 tbsp breadcrumbs
• 1 tsp baking soda powder
• 1 cup fresh herbs parsley, mint, coriander – finely chopped
• 1 tbsp olive oil for meatballs
• 0.5 tsp salt for meatballs
• black pepper to taste
• 6 medium potatoes cut into wedges
• 2 tbsp olive oil for potatoes
• 0.5 tsp salt for potatoes
• 0.5 tsp cumin
• 0.5 tsp paprika
• 0.5 tsp dried oregano
• 1 cup thick Greek yogurt
• 0.5 cucumber grated and squeezed to remove excess water
• 1 garlic clove minced for tzatziki
• 1 tbsp lemon juice for tzatziki
• 0.3 cup fresh dill or mint chopped
• 1 tbsp olive oil for tzatziki
• 2 cups crisp lettuce leaves roughly chopped
• 2 medium tomatoes chopped
• 2 cucumbers chopped
• 0.5 red onion chopped
• 0.5 cup Kalamata olives pitted and halved
• 2 tbsp olive oil for salad dressing
• 1 tbsp lemon juice for salad dressing

Equipment

• Large mixing bowl
• baking sheet
• oven
• Blender (optional)

Method

 

1. In a large bowl, combine ground beef with finely minced or blended garlic and onions. Add breadcrumbs, baking soda powder, chopped fresh herbs, olive oil, salt, and black pepper. Mix well.
2. Cover the meat mixture and refrigerate for 2 hours to allow the baking soda to tenderize the meat.
3. Preheat oven to 425°F (220°C). Cut potatoes into wedges and toss with olive oil, salt, pepper, cumin, paprika, and oregano.
4. Spread potato wedges on a baking sheet and roast for 40-60 minutes, flipping halfway through, until crispy and golden.
5. Remove meat mixture from refrigerator and roll into small meatballs. Bake at 425°F for 30-40 minutes until browned and cooked through, or pan-fry in olive oil for 10-15 minutes, turning occasionally.
6. Make tzatziki sauce by combining Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, chopped dill or mint, olive oil, and salt. Stir well and refrigerate.
7. Prepare Greek salad by tossing chopped lettuce, tomatoes, cucumbers, red onion, and Kalamata olives with olive oil, lemon juice, salt, and pepper.
8. Build bowls by layering lettuce on the bottom, adding Greek salad, roasted potatoes, and meatballs. Top with tzatziki sauce and fresh herbs.

Notes

The baking soda is essential for tender meatballs – don’t skip the 2-hour refrigeration time. Store components separately for best meal prep results. Can substitute ground lamb, chicken, or turkey. Meatballs freeze well for up to 2 months.