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A close-up of a Greek Meatball Bowl Recipe featuring juicy meatballs, roasted vegetables, and couscous, drizzled with a creamy sauce.

Greek Meatball Bowl Recipe

This recipe combines flavorful Greek meatballs, roasted vegetables, and couscous for a healthy and satisfying meal. It's inspired by Mediterranean cuisine and offers a low-carb alternative to traditional dishes.
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Prep Time 30 minutes
Cook Time 30 minutes
Tzatziki Resting Time 1 hour
Total Time 2 hours
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 403
Ingredients Equipment Method Nutrition 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 e.g., yellow squash, zucchini, bell peppers, red onions, asparagus
  • 2 tbsp olive oil
  • 1.5 tbsp Greek Seasoning e.g., 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 oregano
  • 1.5 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • cooking spray
Couscous
  • 2 cups uncooked Pearl Couscous
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 tbsp fresh lemon juice optional
Optional additions
  • Feta
  • Chopped lettuce/cucumber/tomato

Equipment

  • food processor or box grater
  • Cheesecloth
  • Medium bowl
  • extra large sheet pan or two smaller sheet pans
  • Medium saucepan

Method
 

  1. Shred the cucumber. Press out as much water as possible using cheesecloth.
  2. In a medium bowl, combine Greek yogurt, sour cream, dill, garlic powder, lemon juice, olive oil, and salt. Stir well. Refrigerate for at least one hour before serving.
  3. Preheat oven to 425 degrees F (220 degrees C). Prepare an extra-large baking sheet by spraying it with cooking spray or lining it with foil and spraying. If you don't have an extra-large sheet, use two smaller ones to avoid overcrowding.
  4. Place the cut vegetables on the baking sheet. Drizzle with olive oil and sprinkle with Greek seasoning, oregano, and smoked paprika. Massage the oil and spices into the vegetables to ensure even distribution.
  5. Roast vegetables for 20-25 minutes, stirring halfway through. For crispier edges, you can broil for a few extra minutes, watching carefully to prevent burning.
  6. In a bowl, combine ground beef, ground turkey, panko breadcrumbs, paprika, oregano, garlic powder, and salt. Mix gently for about 45-50 seconds to avoid tough meatballs.
  7. Lightly spray your hands with cooking spray and form the meat mixture into about 34 (1 oz) meatballs. Arrange the meatballs on a lightly sprayed baking sheet.
  8. Cook meatballs for 10-12 minutes, or until golden brown and the internal temperature reaches 165 degrees F (74 degrees C). Let them rest for a few minutes.
  9. To cook meatballs and vegetables simultaneously: Place the vegetables in the oven first for about 12 minutes. Stir the vegetables and return them to the oven. Add the meatballs to the top rack and cook both for an additional 10 minutes.
  10. In a medium saucepan, bring 3 cups of water to a boil with garlic powder, olive oil, and salt.
  11. Add the couscous to the boiling water and cook for 8-10 minutes, or until done. Stir in fresh lemon juice, if using.
  12. Assemble the bowls: Add 1/2 cup of couscous to each bowl. Top with 1 cup of roasted vegetables and 3-4 meatballs. Drizzle with 1-2 tablespoons of tzatziki sauce.

Nutrition

Calories: 403kcalCarbohydrates: 16gProtein: 25.2gFat: 17gSaturated Fat: 4.5gSodium: 178mgFiber: 3gSugar: 7g

Notes

Suggested serving: 4 Greek meatballs, 1 cup roasted vegetables, 2 tablespoons Tzatziki sauce, 1/2 cup couscous. Nutritional information and Weight Watchers points are estimates and may vary based on specific products used.

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