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A close-up of a Greek Meatball Bowl Recipe featuring meatballs, grilled vegetables, Israeli couscous, and a generous drizzle of tzatziki sauce.

Greek Meatball Bowl Recipe

This recipe provides instructions for assembling a Greek Meatball Bowl using roasted vegetables, seasoned couscous, and homemade tzatziki sauce. It is designed for health-conscious cooks and busy families seeking nutritious, simple meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Meal Ideas
Cuisine: Greek
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 (pressed) 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 (yellow squash, zucchini, bell peppers, red onions, asparagus) total mix
  • 2 tbsp olive oil
  • 1.5 tbsp Greek Seasoning Cavender's recommended
  • 2 tsp dried oregano
  • 1/2 tsp smoked paprika
Greek Meatballs
  • 1 lb extra lean ground beef uncooked
  • 1 lb lean ground turkey uncooked
  • 2 tsp kosher salt
  • 2 tbsp oregano
  • 1.5 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • 1 can cooking spray for hands and pan
Couscous
  • 2 cups Pearl Couscous uncooked
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 tbsp fresh lemon juice optional
Optional Additions
  • to taste Feta
  • as desired Chopped lettuce/cucumber/tomato

Equipment

  • Food processor or box grater
  • Cheesecloth
  • Medium bowl
  • Extra large sheet pan (or two smaller ones)
  • Medium saucepan

Method
 

  1. Shred the cucumber using a food processor or a box grater. Add the shredded cucumber to cheesecloth, wrap it up, and press it over a sink multiple times until little water is released.
  2. In a medium bowl, combine the Greek yogurt, sour cream, dill, garlic powder, lemon juice, olive oil, and kosher salt. Stir well. Adjust salt and pepper to your preference.
  3. Refrigerate the tzatziki sauce for at least one hour before serving for better flavor.
  4. If you are cooking the vegetables and meatballs at the same time, adjust one oven rack to the top position and one to the middle position before preheating.
  5. Preheat the oven to 425 degrees. Spray an extra large sheet pan with cooking spray or line it with aluminum foil and spray. Do not overcrowd the vegetables; use two smaller pans if necessary.
  6. Place the cut vegetables onto the sheet pan. Drizzle with oil and sprinkle with seasoning. Massage the spices and oil into the vegetables to distribute them evenly.
  7. Roast the vegetables for about 20 to 25 minutes. Mix them halfway through the cooking time. If you want crispier edges, you can broil them for a few extra minutes, watching closely to prevent burning.
  8. Adjust an oven rack to the top position and preheat the oven to 425 degrees.
  9. In a bowl, combine the raw beef, turkey, panko, paprika, oregano, garlic powder, and salt. Mix the meat for only about 45 to 50 seconds to avoid toughness.
  10. Lightly spray your hands with cooking spray and form the mixture into about 34 one-ounce meatballs. Lightly spray a sheet pan with cooking spray and arrange the meatballs on it.
  11. Cook the meatballs until golden brown, about 10 to 12 minutes, or until the internal temperature reaches 165 degrees. Let the meatballs rest for a few minutes before cutting.
  12. To cook vegetables and meatballs simultaneously: Place the vegetable pan in the oven first and cook for about 12 minutes total. Stir the vegetables and return them to the oven. Place the meatball pan on the top rack and cook both components together for about 10 more minutes.
  13. In a medium saucepan, combine 3 cups of water, 1 tsp garlic powder, and 1 tsp of oil. Bring the mixture to a boil.
  14. Add the 2 cups of dry couscous and cook for about 8 to 10 minutes until done. Season with salt. If using, stir in half of the fresh lemon juice.
  15. Assemble the bowls: Add 1/2 cup of couscous to each bowl, top with 1 cup of roasted vegetables and 3 to 4 meatballs, then drizzle with 1 to 2 tablespoons of tzatziki sauce. Serve immediately.

Nutrition

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

Notes

The suggested serving size is 4 Greek meatballs, 1 cup roasted vegetables, 2 tablespoons Tzatziki sauce, and 1/2 cup couscous. The nutritional information and WeightWatchers points provided are estimates based on the products used in this recipe. Input your specific product details for precise accuracy.

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