Greek Bowl with Mediterranean Meatballs and a tomato cucumber salad over couscous is drizzled with creamy Tzatziki Sauce for a satisfying dinner or lunch. This easy beef Greek bowl recipe, loaded with fresh ingredients, is an explosion of exciting flavors in every bite!

Every time I make this Greek Bowl I think to myself 'I should definitely make this more often' and Don agrees. We LITERALLY can't get enough of the Mediterranean flavors in this bowl recipe. But don't just take my word for it. Read what others are saying about this recipe...

READER REVIEWS

Cat: "this was amazing! Easy, tasty and my 2 and 4 year olds wanted seconds of the meatballs, couscous and cucumber sauce! Definitely a winner in our house!"

Isabel on Pinterest: This was a beautiful and healthy dinner, it made plenty of meat balls!

Amy L. on Pinterest: This was delicious! Made extras for lunch the next day.

There are a few different components to this recipe, Tzatziki sauce, Mediterranean meatballs, cucumber & tomato salad, and couscous, so it sounds like a lot to make, but honestly, it's super easy and ready in just 30 minutes!

I will walk you through each step and show you how to make it, as well as when to make each component, to help make it as easy and efficient as possible.

Another thing I love about this Greek bowl recipe is how versatile it is. We love this with couscous because it's quick and easy to make (literally only 5 minutes to make couscous), but sometimes we serve this as a Gyro Sandwich, and other times we'll serve over rice or enjoy it as a low carb appetizer with just the Greek meatballs and Tzatziki sauce for dipping. My absolute favorite recipes are versatile ones.

WHAT IS TZATZIKI SAUCE

Tzatziki (zäd-ˈzē-kē) is a refreshing, creamy Greek yogurt sauce with cucumbers, fresh garlic, salt, olive oil, lemon juice, and dill or sometimes mint or parsley. Tzatziki is a versatile sauce perfect for topping many Mediterranean dishes such as my Greek Pita Pizza, Gyros Salad with Chicken, and even Greek Style Pork Chops!

It also makes a tasty dip with warm pita bread, vegetables, or just about anything you can think of that will get the Tzatziki sauce in your mouth!

HOW TO MAKE TZATZIKI SAUCE

1. Combine 1 cup Greek yogurt with 1/4 cup grated cucumber, 1 teaspoon freshly minced garlic, 1 teaspoon olive oil, 1 tablespoon fresh dill, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.

TIPS:

• For best results, I recommend preparing Tzatziki sauce early in the day or the day before.
• Additionally, I prefer to use an English cucumber which is sometimes called hothouse cucumber or seedless cucumber.

HOW TO MAKE MEDITERRANEAN MEATBALLS

1. Preheat oven to 425°F
2. Combine 1/4 cup crushed pork rinds with 1 egg. I like using pork rinds because they are low in carbs and add so much moisture to the meatballs, but you can use leftover bread torn into small pieces if you prefer.
3. To the egg mixture add 2 tablespoons chopped fresh flat-leaf Italian parsley, 1 tablespoon freshly minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper and mix to combine.
4. Add 1 pound ground chuck and stir with a wooden spoon (or use your hands) to distribute the seasoned pork rind mixture throughout the beef
5. Form into meatballs. I use a medium size scoop for uniform size and then roll into a ball. Place seasoned meatballs on a lightly greased baking tray. Alternatively, use a greased rack set inside a baking sheet. Bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs. Rest meatballs 5-10 minutes before serving.

HOW TO MAKE CUCUMBER TOMATO SALAD

1. While the meatballs are cooking, dice 1 cup cucumbers, 1 cup tomatoes, 1/2 cup red onion, and a tablespoon of flat leaf parsley. Combine in a serving dish. Salt & pepper to taste.

TIP: For best results, I recommend using an English cucumber which is sometimes called hothouse cucumber or seedless cucumber.

HOW TO MAKE COUSCOUS

Couscous is very quick and easy to make. In fact, I wait until the meatballs are out of the oven and resting before I start the couscous. It's that quick!

1. While the meatballs are resting, bring 1 cup water, 1 teaspoon butter, & 1/4 teaspoon salt to a boil in a medium saucepan. Add 1 cup couscous, cover, and remove from the heat. Let stand for 4 minutes and then fluff with a fork. Squeeze the juice of 1/2 a lemon into the couscous. Give it a taste and adjust the salt & pepper to your liking.

GREEK BOWL ASSEMBLY

Now that all of the components for the Greek bowl are made, all that's left to do is assemble the Greek bowl, serve, and enjoy! You can, of course, put the different components on the table to let everyone help themselves or serve the Greek Bowls already assembled. I like to assemble before serving to ensure each bowl has the proper ratio of ingredients.

1. To assemble the Greek Bowls, spoon 1/2 cup couscous into each of 4 serving bowls. Top with about a 1/4 cup of the tomato cucumber salad and 4 meatballs. Sprinkle on a tablespoon of Feta cheese (or as much as you like) and drizzle with Tzatziki sauce. Garnish with freshly chopped parsley and enjoy!

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Greek Bowl, Mediterranean Bowl

Main

Greek

Yield: 4

Author: Life Tastes Good

Greek Bowl with Meatballs

Greek Bowl with Mediterranean Meatballs and a tomato cucumber salad over couscous is drizzled with creamy Tzatziki Sauce for a satisfying dinner or lunch.

prep time: 15 Mcook time: 15 Mtotal time: 30 M

ingredients:

Tzatziki Sauce

• 1 cup Greek yogurt
• 1/4 cup grated English cucumber
• 1 teaspoon freshly minced garlic
• 1 teaspoon extra virgin olive oil
• 1 tablespoon fresh dill
• 1/4 teaspoon sea salt or to taste
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon fresh lemon juice

Mediterranean Meatballs

• 1/4 cup pork rinds, crushed (see note #2)
• 1 large egg
• 2 tablespoons chopped fresh flat-leaf Italian parsley
• 1 tablespoon freshly minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 pound ground chuck

Cucumber Tomato Salad

• 1 cup finely diced English cucumber
• 1 cup finely diced tomatoes
• 1/2 cup finely diced red onion
• 1 tablespoon chopped flat leaf Italian parsley
• salt & pepper to taste

CousCous

• 1 cup water
• 1 teaspoon unsalted butter
• 1 cup couscous
• Juice of 1/2 a lemon
• salt & pepper to taste

Toppings

• Feta cheese
• Freshly chopped parsley for garnish

instructions:

How to cook Greek Bowl with Meatballs

Tzatziki Sauce

1. Combine 1 cup Greek yogurt with 1/4 cup grated cucumber, 1 teaspoon freshly minced garlic, 1 teaspoon olive oil, 1 tablespoon fresh dill, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.

Mediterranean Meatballs

1. Preheat oven to 425°F
2. Combine 1/4 cup crushed pork rinds with 1 egg and mix well
3. To the egg mixture, add 2 tablespoons chopped fresh flat-leaf Italian parsley, 1 tablespoon freshly minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper and mix to combine.
4. Add 1 pound ground chuck and stir with a wooden spoon (or use your hands) to distribute the seasoned pork rind mixture throughout the beef
5. Form into meatballs (see note #3). Place seasoned meatballs on a lightly greased baking tray. Alternatively, use a greased rack set inside a baking sheet. Bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs. Rest meatballs 5-10 minutes before serving.

Cucumber Tomato Salad

1. While the meatballs are cooking, dice 1 cup cucumbers, 1 cup tomatoes, 1/2 cup red onions, and a tablespoon of flat leaf parsley and combine in a serving dish. Salt & pepper to taste.

Couscous

1. While the meatballs are resting, bring 1 cup water, 1 teaspoon butter, & 1/4 teaspoon salt to a boil in a medium saucepan. Add 1 cup couscous, cover, and remove from the heat. Let stand for 4 minutes and then fluff with a fork. Squeeze the juice of 1/2 a lemon into the couscous and adjust the salt & pepper to your liking.

Assemble the Greek Bowls

1. Spoon 1/2 cup couscous into each of 4 serving bowls. Top with about a 1/4 cup of the tomato cucumber salad and 4 meatballs. Sprinkle on a tablespoon of Feta cheese (or as much as you like) and drizzle with Tzatziki sauce. Garnish with freshly chopped parsley and enjoy!

NOTES:

*This post originally published on September 8, 2016 and was updated on August 15, 2019.
1. For best results, I recommend preparing Tzatziki sauce early in the day or the day before.
2. Crushed pork rinds add flavor and help to keep the meatballs tender and juicy, so I highly recommend giving them a try, however, if you prefer you may substitute 1/4 cup fresh bread torn into very small pieces. It's a great way to use up leftover garlic bread if you have any!
3. To form meatballs I use a medium size scoop for uniform size and then roll into a ball.

Products I Use:

OXO Good Grips Medium Cookie Scoop

Baking Pan and Rack

Schmidt Brothers Zebra Wood 7-Piece Knife Set

Calories
255.94

Fat (grams)
8.79

Sat. Fat (grams)
3.52

Carbs (grams)
28.21

Fiber (grams)
3.01

Net carbs
25.20

Sugar (grams)
12.94

Protein (grams)
17.03

Sodium (milligrams)
888.15

Cholesterol (grams)
66.41

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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