Greek Meatball Bowls with Tzatziki

🧺Ingredients

• 1 lb ground beef (or half beef, half lamb)
• ½ cup panko breadcrumbs
• 1 large egg
• ½ cup crumbled feta cheese
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp lemon zest
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 zucchini, half-moon sliced
• 1 red bell pepper, chopped
• 1 small red onion, wedged
• 1 pint cherry tomatoes
• 3 tbsp olive oil, divided
• 1½ cups dry couscous
• 1¾ cups chicken broth or water
• 1 cup plain Greek yogurt
• ½ English cucumber, grated and squeezed dry
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• Lemon wedges and extra feta, for serving

👩‍🍳Instructions

1. Heat the oven. Heat to 425°F (220°C) and line a large sheet pan with parchment.
2. Mix the meatballs. In a large bowl, gently combine the ground beef, panko, egg, feta, garlic, parsley, oregano, lemon zest, salt, and pepper — just until mixed. Roll into 16 meatballs, about 1½-inch each.
3. Load the sheet pan. Toss the zucchini, bell pepper, red onion, and cherry tomatoes with 2 tbsp olive oil, salt, and pepper on the pan. Nestle the meatballs among the vegetables so everything roasts together.
4. Roast. Roast 18–20 minutes, turning the meatballs once, until they're browned and cooked through (165°F internal) and the vegetables are tender and caramelized at the edges.
5. Cook the couscous. Meanwhile, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from the heat. Let stand 5 minutes, then fluff with a fork.
6. Make the tzatziki. Stir together the Greek yogurt, grated cucumber, garlic, lemon juice, the remaining 1 tbsp olive oil, dill, and a pinch of salt.
7. Build the bowls. Spoon couscous into bowls, top with roasted vegetables and meatballs, drizzle generously with tzatziki, and finish with extra feta and lemon wedges.

Save for later

Love this recipe?

Save it to your "Healthy Dinner Ideas" board for your next meal-prep Sunday.

📌 Pin it for later