This Greek Meatball Bowl is a fresh and vibrant Mediterranean-inspired meal that brings together juicy, herb-infused meatballs, a crisp salad of greens and vegetables, tangy feta cheese, and a creamy homemade tzatziki sauce. It’s a complete and balanced dish that’s light yet deeply satisfying, ideal for lunch or dinner.

Why You’ll Love This Recipe

This dish combines bold Greek flavors with wholesome ingredients. The meatballs are tender and seasoned with fresh herbs and garlic, while the salad adds crunch and brightness. The creamy tzatziki brings cool contrast and rich texture. This meal is easy to prepare, naturally gluten-free if adapted, and customizable to suit your dietary needs. Whether you’re looking for a protein-rich bowl or a Mediterranean-inspired meal prep idea, this recipe checks all the boxes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Greek Meatballs:

• 1 lb ground beef or lamb
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp dried oregano
• 1 egg
• 1/4 cup breadcrumbs
• Salt and black pepper to taste
• Olive oil for baking or pan-frying

For the Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1/4 cup cucumber, finely grated and drained
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

For the Salad Base:

• 2 cups mixed greens or chopped romaine
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup green bell pepper, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• Salt and pepper to taste

directions

1. Preheat oven to 400°F (200°C).
2. Make the meatballs: In a mixing bowl, combine ground meat, red onion, garlic, parsley, dill, oregano, egg, breadcrumbs, salt, and pepper. Mix until just combined—do not overmix.
3. Form meatballs using your hands or a small scoop, and place them on a baking sheet lined with parchment paper or lightly oiled.
4. Bake for 18–20 minutes, or until golden brown and cooked through. Alternatively, pan-fry in olive oil over medium heat until browned on all sides and fully cooked.
5. Prepare the tzatziki: In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Stir well and refrigerate until serving.
6. Make the salad: In a separate bowl, toss greens, cherry tomatoes, cucumber, green bell pepper, and red onion with olive oil, red wine vinegar, salt, and pepper.
7. Assemble the bowl: Start with the salad as the base. Add warm meatballs on top, then dollop tzatziki sauce on the side. Sprinkle with crumbled feta and garnish with extra herbs if desired.

Servings and timing

This recipe serves 2.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

• Low-Carb Option: Omit the breadcrumbs or use almond flour instead for a keto-friendly version.
• Add Grains: Serve over a base of quinoa, bulgur, or couscous for added heartiness.
• Use Chicken or Turkey: Substitute beef or lamb with ground chicken or turkey for a lighter version.
• Vegan Version: Use plant-based meatballs and dairy-free yogurt for the tzatziki.
• Add Hummus or Olives: Include a scoop of hummus or a handful of kalamata olives for added Mediterranean flair.

storage/reheating

Storage:
Store each component in separate airtight containers in the refrigerator for up to 3 days. The tzatziki sauce should be kept chilled and tightly covered.

Reheating:

• Meatballs: Reheat in the microwave or a skillet until warmed through.
• Salad and tzatziki: Best served cold. Assemble fresh before serving for optimal texture.

Note: Do not freeze the salad or tzatziki. Meatballs can be frozen for up to 1 month and reheated as needed.

FAQs

Can I make the meatballs ahead of time?

Yes, the meatballs can be made in advance and stored in the refrigerator for up to 3 days or frozen for later use.

What’s the best yogurt for tzatziki?

Full-fat Greek yogurt provides the best texture and creaminess, but low-fat versions can be used as well.

Do I need to peel the cucumber for tzatziki?

Peeling is optional. If the cucumber skin is thick or waxy, it’s best to peel it. Always grate and drain it well to avoid watery sauce.

Can I pan-fry instead of baking the meatballs?

Yes, pan-frying gives them a crisp exterior and a slightly richer flavor. Just ensure they’re cooked through.

What herbs can I substitute for dill?

Fresh mint or oregano can be used in place of dill, though the flavor will differ slightly.

Is this dish gluten-free?

Use gluten-free breadcrumbs to make the meatballs gluten-free. All other ingredients are naturally gluten-free.

What can I use instead of red wine vinegar?

Lemon juice or white wine vinegar can be used as substitutes in the salad dressing.

Can I serve this warm or cold?

The salad and tzatziki are best cold, while the meatballs can be served warm or room temperature depending on preference.

What kind of feta is best?

Block-style feta stored in brine offers the best flavor and texture. Crumble it yourself for optimal freshness.

Can I use store-bought tzatziki?

Yes, but homemade offers a fresher taste. Choose a high-quality, thick variety if using store-bought.

Conclusion

The Greek Meatball Bowl with Tzatziki and Mediterranean Salad is a vibrant and nourishing meal that’s full of bold, fresh flavors and satisfying textures. Whether you’re cooking for a weeknight dinner or prepping meals ahead, this Mediterranean bowl delivers balance, nutrition, and delicious taste in every bite. It’s a versatile recipe that’s easy to adapt, making it a reliable addition to your healthy meal rotation.

Greek Meatball Bowl with Tzatziki and Mediterranean Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking or Pan-Frying
• Cuisine: Greek
• Diet: Low Lactose

Print Recipe

Pin Recipe

---

Description

Juicy, herb-packed Greek-style meatballs served over a bed of crisp greens, cherry tomatoes, cucumber, and red onion, topped with crumbled feta and creamy tzatziki sauce—a fresh, flavorful Mediterranean meal that’s both satisfying and light.

---

Ingredients

Units USM Scale 1x2x3x

• 1 lb ground beef or lamb
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp dried oregano
• 1 egg
• 1/4 cup breadcrumbs
• Salt and black pepper to taste
• Olive oil for baking or pan-frying
• 1/2 cup Greek yogurt
• 1/4 cup cucumber, finely grated and drained
• 1 clove garlic, minced (for tzatziki)
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped (for tzatziki)
• Salt and pepper to taste (for tzatziki)
• 2 cups mixed greens or chopped romaine
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup green bell pepper, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil (for salad)
• 1 tsp red wine vinegar
• Salt and pepper to taste (for salad)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix all meatball ingredients until just combined. Form into small balls and place on a lined baking sheet or skillet.
3. Bake for 18–20 minutes or pan-fry in olive oil until golden brown and cooked through.
4. For the tzatziki, mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl. Chill until ready to serve.
5. In a separate bowl, toss mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, feta, olive oil, vinegar, salt, and pepper.
6. Assemble the bowl: Start with the salad base, top with meatballs, add a dollop of tzatziki, and garnish with extra feta or herbs if desired.

---

Notes

• Chilling the tzatziki for at least 15 minutes enhances the flavor.
• Use lamb for a more traditional Greek flavor or turkey for a leaner option.
• Make the meatballs ahead and store for up to 3 days in the fridge.
• Add kalamata olives for an extra Mediterranean touch.

---

Nutrition

• Serving Size: 1 bowl
• Calories: 590
• Sugar: 6g
• Sodium: 620mg
• Fat: 38g
• Saturated Fat: 12g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 42g
• Cholesterol: 155mg