Description
A delightful blend of flavors and textures featuring juicy meatballs seasoned with aromatic herbs and spices, served over rice or fresh greens.
Ingredients
- Ground lamb – 500 grams (about 1 lb)
- Garlic – 3 cloves, minced
- Onion – 1 medium, finely chopped
- Fresh mint – 2 tablespoons, chopped
- Oregano – 1 teaspoon, dried
- Breadcrumbs – 1/2 cup
- Egg – 1 large
- Feta cheese – 100 grams (about 3.5 oz), crumbled
- Cherry tomatoes – 250 grams (about 1.5 cups), halved
- Cucumber – 1 medium, diced
- Red onion – 1/2 medium, thinly sliced
- Tzatziki sauce – 1 cup (store-bought or homemade)
- Pita bread – 2 pieces, warmed
- Olive oil – 2 tablespoons (for cooking)
- Salt and pepper – to taste
Instructions
- In a large bowl, combine the ground lamb, minced garlic, chopped onion, fresh mint, dried oregano, breadcrumbs, egg, crumbled feta cheese, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- With your hands, form the mixture into small meatballs, about 2.5 cm (1 inch) in diameter. You should have around 20 meatballs. Place them on a baking sheet lined with parchment paper for easy transfer.
- In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
- While the meatballs are cooking, prepare the vegetables. In a bowl, combine the halved cherry tomatoes, diced cucumber, and sliced red onion. Season with a pinch of salt and pepper, and toss gently to mix.
- In a large serving bowl or individual bowls, start by placing a generous scoop of the fresh vegetable mixture at the bottom. Arrange the cooked meatballs on top of the vegetables.
- Drizzle the tzatziki sauce generously over the meatballs and vegetables, allowing it to cascade down the sides for a beautiful presentation.
- Cut the warmed pita bread into triangles and serve alongside the Greek meatball bowl for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For freezing, place meatballs in a freezer-safe container; they can be frozen for up to three months.
- Let the meatball mixture sit for 30 minutes before shaping for better flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Greek Meatball Bowl, Mediterranean, Meatballs, Tzatziki, Healthy Dinner