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This filling Mediterranean-style Greek meatball bowl is my favorite way to prep meals that pack flavor without feeling heavy. You get juicy beef meatballs tossed with fresh veggies and a smooth yogurt dip, bringing all the classic Greek vibes in a lower carb setup.
I first threw these bowls together during a crazy busy week when I needed lunch that wouldn’t weigh me down. Now I keep making them because they’re awesome and keep my energy up all day.
Craveworthy Ingredients
- Greek yogurt: Makes a thick, tangy sauce that pulls everything together. Grab full fat for max creaminess.
- Olives: Toss in rich flavor and a salty kick. Kalamata is where it's at for that real-deal taste.
- Red bell pepper: Tosses in color and a little sweetness to the meatballs.
- Ground beef: Brings satisfying protein and soaks up those Mediterranean herbs. Pick 85% lean for the perfect juiciness.
- Dried herbs: Basil, mint, and thyme give that old-school Greek punch that makes the dish pop.
- Fresh cucumber: Crisp, refreshing crunch that keeps things lively alongside the meatballs.
- Fresh vegetables: Use these for a cool, crisp base so each bite feels fresh not heavy.
- Feta cheese: Gives a tangy, salty finish you can’t skip for that Greek flair.
Easy How-To Steps
- Finish your bowls:
- If you're eating right away, fill a bowl with torn lettuce, stack in the hot meatballs, scatter those veggies, plop on the yogurt sauce, and splash with olive oil. If you want to pack ahead, just stash everything in its own part of your container for max crispness.
- Prep the veggies and toppings:
- Slice cucumbers, chop any big tomatoes, cut scallions, and crumble up the feta. Break the lettuce into small pieces. Arrange all these fresh toppings and olives into your bowls or storage boxes.
- Put together the yogurt sauce:
- Stir up Greek yogurt, a squashed garlic clove, and some salt in a bowl till it’s super smooth. You can prep this even a day early—it actually tastes better after chilling a while.
- Shape and cook the meatballs:
- Roll the mix into a dozen even meatballs or small patties. Warm a splash of olive oil in a skillet on medium high. Brown the meatballs for three to four minutes per side until they're golden and cooked through (they should hit 160°F inside).
- Mix up the meatball base:
- In a big bowl, blend ground beef with finely chopped scallion, bell pepper, olive oil, all your dried herbs, red pepper flakes, salt, black pepper, and mashed garlic. Don’t over mix—this keeps the meatballs soft.
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The best part for me? Using dried mint in the meatballs. You might only use mint with desserts, but here it gives these beef meatballs a whole new, fresh spin. Whenever I make them, the whole kitchen smells amazing and I’m right back at my favorite Greek hangout.
Genius Meal Prep Tips
Want the easiest prep life? Go for meal containers with separate compartments. Keep the meatballs on one side, veggies on the other. Put the yogurt sauce in its own little cup so it stays thick and dreamy. Heat up the meatballs if you want, but they’re tasty cold too. Assembly is a breeze and the flavors seriously get better after a day chilling in the fridge together.
Simple Swaps
Swap in turkey instead of beef if you want a lighter bite. The seasoning pumps up the flavor even with leaner meat. Need it dairy free? Trade yogurt sauce for a thinned-out lemony tahini, and skip (or sub) the feta with plant-based options. You can tweak this one all kinds of ways and it still turns out fantastic.
Tasty Sides and Pairings
Just these bowls alone make a complete meal, but you can serve them with lemon and oregano roasted cauliflower rice to keep carbs low. Not watching carbs? Warm pita bread is awesome for scooping up every bit. Or make it a bigger feast with a Greek lemon soup like avgolemono to stick to that Mediterranean groove.
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Every mouthful brings a fresh taste of Greece right to your kitchen table.
Frequently Asked Questions
- → How long can I keep these meatball bowls in the fridge?
If you stash the meatballs, salad, and sauce in separate airtight containers, they’ll stay good for 3–4 days in the fridge. Store the yogurt sauce by itself if you want everything to stay super fresh—just pour it on when you’re ready to eat.
- → Is it okay to freeze the Greek meatballs?
Totally! The cooked meatballs freeze great. Lay them out on a tray so they don’t stick, then drop them in a freezer bag—good for up to 3 months. Defrost in the fridge overnight, then warm them up in a pan or microwave. Don’t freeze the salad or yogurt sauce, though—they won’t hold up well.
- → Can I use something besides ground beef?
For sure! Try ground turkey, chicken, lamb, or even a plant-based substitute. Lamb fits the classic Greek vibe perfectly. If you’re using turkey or chicken, add a bit of olive oil since those can dry out fast.
- → Is this really okay for keto?
Absolutely, this one’s super keto-friendly. It’s packed with healthy fats from feta, yogurt, and olive oil but light on carbs. Most of the carbs are from veggies like tomatoes and cucumber. Just stick with full-fat yogurt and don’t load up too much on tomatoes.
- → What can I add for folks not avoiding carbs?
If carbs aren’t a problem, serve with warm pita, some orzo, brown rice, or even roasted lemony potato wedges. They all go perfectly with the Greek flavors.
- → Can I bake instead of pan-frying the meatballs?
Yep! Just put your shaped meatballs onto a baking sheet with parchment and pop them in a 400°F oven. Give them 15–20 minutes, or until they’re cooked all the way through (should hit 160°F inside). So much easier, especially if you’re making a big batch.