Greek Meatball Bowl Recipe

Yesterday I hosted my family for dinner, and my husband and I decided to go with a Mediterranean theme. We made these Greek meatballs, served it with chopped salad, and za’atar focaccia, and it was such a hit! I used a secret kebab-style meatball recipe that I got from the mother of one of my husband’s friends, and it completely changed the way I make meatballs. Her trick? She adds just a teaspoon of baking soda powder to the mixture, and it makes the meatballs unbelievably soft and tender. I tried it for a couple of times and made it yesterday too, and meatballs turned out sooo delicious – my son even ate six of them, and he’s only nine years old! I knew right away I had to share this recipe, because it’s too good to keep to myself. The best part? I baked the meatballs so this recipe is even not fried! Wrapped everything together into this delicious Mediterranean inspired meatball bowl recipe! Enjoy!

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What You’ll Need to Make This Bowl

• Ground beef – for juicy meatballs with that kebab-style flavor.
• Garlic + onion – finely minced for the meatballs (I even like to chop them in the blender, so the kids won’t complain lol).
• Breadcrumbs – help bind the meatballs and keep them tender.
• Baking soda powder – the secret ingredient that makes the meatballs soft and light.
• Spices – cumin, paprika, oregano, salt, and pepper (for the roasted potatoes).
• Potatoes – cut into wedges and roasted until golden and crispy.
• Mixed greens – parsley, mint and coriander, chopped for the salad and the meatballs.
• Lettuce – for the base of the salad,
• Tomatoes, cucumber, red onion, red peppers – chopped for the Greek salad.
• Kalamata olives – for that salty, briny bite.
• Olive oil + lemon juice – dress the salad simply.
• Tzatziki sauce – creamy, garlicky, and topped with a drizzle of olive oil and herbs.

How to Make This Greek Meatball Bowl

1. Make the Meatballs

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1. In a large bowl, mix together 1 pound (500 g) ground beef, 3 finely minced garlic cloves, and 2 medium onions (I like to blitz the garlic and onion in a blender so the kids don’t complain).
2. Add 2 tablespoons breadcrumbs, 1 teaspoon baking soda powder, 1 cup chopped parsley, mint, and coriander, plus 1 tablespoon olive oil.
3. Season with ½ teaspoon salt and pepper to taste.
4. Mix well, cover, and refrigerate for 2 hours to let the baking soda work its magic.
5. Roll the mixture into small meatballs.
6. To cook:
   • Bake: Preheat your oven to 425°F (220°C) and bake for 30–40 minutes, depending on size, until browned and cooked through.
   • Skillet: Heat a skillet with a little olive oil and cook for 10–15 minutes, turning occasionally, until browned on all sides and cooked through.

2. Make the Roasted Potatoes

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1. Preheat your oven to 425°F (220°C).
2. Cut the potatoes into wedges and toss them with olive oil, salt, pepper, cumin, paprika, and oregano.
3. Spread them out on a baking sheet and roast for 40-60 minutes, flipping halfway, until crispy and golden.

3. Make the Tzatziki Sauce

1. In a bowl, combine 1 cup thick Greek yogurt, ½ cucumber grated and squeezed to remove excess water, and 1 garlic clove minced.
2. Add 1 tablespoon lemon juice, 2 tablespoons chopped fresh dill or mint, and 1 tablespoon olive oil.
3. Season with salt (to taste).
4. Stir well, then chill in the fridge until you’re ready to serve.

If you don’t feel like making this dip – you can also buy it on Walmart here.

4. Build the Bowl

1. Start with a layer of crisp lettuce on the bottom.
2. Add a scoop of Greek salad (chopped tomatoes, cucumber, red peppers, and Kalamata olives, dressed with olive oil, lemon juice, salt, and pepper).
3. Add a handful of roasted potato wedges.
4. Top with the juicy seared meatballs.
5. Finish with a big spoonful of tzatziki and an extra sprinkle of fresh herbs.

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Greek Meatball Bowl Recipe – FAQ

Is it better to bake or pan-fry the meatballs?
Both work, but I actually prefer baking because it’s hands-off and keeps the meatballs evenly cooked without babysitting a skillet. Plus, you can pop the potatoes in at the same time and let the oven do the work for you. And it’s much more healthier and when you need to make many meatballs so it’s just way easier and quicker.

Are the meatballs still soft if you bake them?
Yes! That little teaspoon of baking soda is the game changer here. It keeps the meatballs soft and tender whether you bake or pan-fry.

How do I store leftovers?
Keep the meatballs, potatoes, salad, and tzatziki in separate containers in the fridge. Everything stays fresh for about 3-4 days. When you’re ready to eat, just reheat the meatballs and potatoes, then assemble your bowl with the cold salad and sauce.

Can I freeze the meatballs?
Absolutely. You can freeze them cooked or raw. If freezing raw, roll them out and place them on a tray until solid, then store in freezer bags. They’ll keep for about 2 months. Cooked meatballs can also be frozen, just thaw in the fridge overnight and reheat in the oven or skillet.

Can I meal prep this bowl?
Yes, it’s perfect for meal prep. Make the meatballs and roasted potatoes ahead of time, then pack them in containers with the salad on the side. Keep the tzatziki in a small container so it stays creamy until you’re ready to eat.

Can I swap the beef for something else?
For sure. Ground lamb works beautifully if you want a more traditional Greek flavor, and chicken or turkey will also work if you want something lighter.

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Final Thoughts

This Greek meatball bowl has quickly become one of my favorite dinners to make. It’s colorful, filling, and honestly feels like comfort food with a healthy twist. The secret baking soda trick makes the meatballs so tender, the potatoes come out perfectly crisp, and the fresh salad and tzatziki pull it all together. It’s the kind of meal that’s just as good for a casual weeknight as it is for hosting friends or family. Once you try it, I have a feeling it’s going to be a regular in your kitchen too.

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Print Recipe

Greek Meatball Bowl Recipe

Prep Time30 minutes mins

Cook Time40 minutes mins

Servings: 2

Ingredients

For the Meatballs

• 1 pound (500 g) 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
• ½ tsp salt
• black pepper, to taste

For the Roasted Potatoes

• 6 medium potatoes, cut into wedges
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp dried oregano
• black pepper, to taste

For the Tzatziki Sauce

• 1 cup thick Greek yogurt
• ½ cucumber, grated and squeezed to remove excess water
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 0.3 cup fresh dill or mint, chopped
• 1 tbsp olive oil
• Salt, to taste

For the Bowl

• 2 cups crisp lettuce leaves, roughly chopped
• 2 medium tomatoes, chopped
• 2 cucumbers, chopped
• ½ red onion, chopped
• ½ cup Kalamata olives, pitted and halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Extra fresh herbs for garnish

Instructions

1. Make the Meatballs

• In a large bowl, mix together 1 pound (500 g) ground beef, 3 finely minced garlic cloves, and 2 medium onions (I like to blitz the garlic and onion in a blender so the kids don’t complain).
• Add 2 tablespoons breadcrumbs, 1 teaspoon baking soda powder, 1 cup chopped parsley, mint, and coriander, plus 1 tablespoon olive oil.
• Season with ½ teaspoon salt and pepper to taste.
• Mix well, cover, and refrigerate for 2 hours to let the baking soda work its magic.
• Roll the mixture into small meatballs.
• To cook:
• Bake: Preheat your oven to 425°F (220°C) and bake for 30–40 minutes, depending on size, until browned and cooked through.
• Skillet: Heat a skillet with a little olive oil and cook for 10–15 minutes, turning occasionally, until browned on all sides and cooked through.

2. Make the Roasted Potatoes

• Preheat your oven to 425°F (220°C).
• Cut the potatoes into wedges and toss them with olive oil, salt, pepper, cumin, paprika, and oregano.
• Spread them out on a baking sheet and roast for 40-60 minutes, flipping halfway, until crispy and golden.

3. Make the Tzatziki Sauce

• In a bowl, combine 1 cup thick Greek yogurt, ½ cucumber grated and squeezed to remove excess water, and 1 garlic clove minced.
• Add 1 tablespoon lemon juice, 2 tablespoons chopped fresh dill or mint, and 1 tablespoon olive oil.
• Season with salt (to taste).
• Stir well, then chill in the fridge until you’re ready to serve.

4. Build the Bowl

• Start with a layer of crisp lettuce on the bottom.
• Add a scoop of Greek salad (chopped tomatoes, cucumber, red peppers, onion, and Kalamata olives, dressed with olive oil, lemon juice, salt, and pepper).
• Add a handful of roasted potato wedges.
• Top with the juicy seared meatballs.
• Finish with a big spoonful of tzatziki and an extra sprinkle of fresh herbs.