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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.
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Prep Time 30 minutes
Cook Time 40 minutes
Refrigeration Time 2 hours
Total Time 1 hour 10 minutes
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.
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