These Greek meatball bowls are loaded with homemade lemon and garlic pork meatballs, crispy roast potatoes, fresh salad and a generous spoonful of dairy free tzatziki. Inspired by the fresh flavours of Greek cuisine, these bowls are filling and easy to pull together, making them the perfect weeknight dinner idea when you want something a little different.
This recipe came together using one of my favourite methods…I looked in the fridge, the freezer and around the pantry, and built dinner from what I already had. I was about to head away for a long weekend and wanted to use up what we had rather than do a grocery shop, so this is what my husband and I had for dinner.
My original version used the frozen beef meatballs I like to keep in the freezer, but I knew these bowls would be even better with a homemade, properly seasoned version. Plus making meatballs is super easy if you just bake them in the oven which is what we are doing here.
I decided to make the meatballs with pork because when I was in Greece that’s what I ate most, especially in a gyros. You could easily swap in chicken and they’d be just as good. Or do what I originally did and use whatever frozen meatballs you have or like, treating this recipe as more of a guidelines recipe rather than a strict set of rules.
Greece is also where I fell in love with capers. I think I’d just been eating the wrong ones before, because I never understood why people liked them, but now I’m a little obsessed. Just make sure when you’re buying them they are imported from Greece and they’ll be good!
If you love Greek flavours too, you’ll want to try my Greek chicken rice bowls and my Greek-style lamb pitas next.
Key Ingredients
These Greek pork meatball bowls come together from a few simple components, and most of it is bits and pieces you may already have.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Pork mince – also known as ground pork. I use a lean pork mince but you could swap in chicken, or keep things really simple with any frozen meatballs you have and use this recipe as a guide.
- Garlic powder, onion powder and dried oregano – the Greek style seasoning that flavours the meatballs and the potatoes.
- Lemon – both the zest and the juice, for that fresh, bright flavour that says Greek summer.
- Panko breadcrumbs and egg – to bind the meatballs and keep them from becoming dry.
- Potatoes – cubed and roasted, this becomes the base of our bowls.
- Shredded iceberg lettuce and cucumber – adds volume, freshness and texture.
- Kalamata olives and capers – adds a delicious salty flavour to the bowls that’s super delicious and helps balance the flavours.
- Dairy free tzatziki – I use my homemade dairy free tzatziki because it makes this bowl so good, and it’s really simple to make ahead. Use a store bought sauce if you prefer, or even a little mayo mixed with lemon juice if you’re short on time or ingredients.
You’ll Also Love: Sweet and Sour Meatballs
Step-By-Step Instructions
Step 1: Toss the potatoes with the olive oil, oregano, garlic powder, salt and pepper, spread them on a baking tray and bake for 20 minutes.
Step 2: While the potatoes cook, combine the pork mince, garlic powder, onion powder, salt, oregano, pepper, lemon zest and juice, panko breadcrumbs and egg.
Step 3: Roll the mixture into meatballs and place them on a second baking tray.
Step 4: Once the potatoes have had their first 20 minutes, add the meatball tray to the oven and bake both for a further 20 minutes, until the meatballs are cooked through and the potatoes are golden.
Step 5: While everything roasts, get your tzatziki ready and prep the toppings. Shred the lettuce, slice the cucumber and grab the olives and capers.
Step 6: Build the bowls with the roast potatoes and shredded lettuce as the base. Top with cucumber, olives and capers, then the meatballs and a generous amount of tzatziki. Serve with lemon wedges.
👉 If capers have always been a mystery to you, the trick is to buy good ones. Look for a Greek import, as that’s usually a sign they’ll be delicious, and it completely changed how I feel about them. I actually buy mine from TK Maxx!
Serving Suggestion: These are great as they are, but you can easily turn them into Greek meatball rice bowls by swapping the roast potatoes for a serving of rice. Either way, serve with extra tzatziki and maybe a hugo spritz and pretend you’ve escaped to a Greek island.
Storage Instructions
These bowls are best stored as separate components rather than assembled. Keep everything in airtight containers in the fridge for up to 3 days, and build your bowls just before serving so the lettuce stays crisp.
The meatballs and tzatziki can both be made ahead, which makes this a great option for meal prep.
Recipe FAQs
Yes, just use gluten free breadcrumbs in the meatballs.
Any medium all-rounder potato works here. The main thing is to cut them into even cubes so they cook evenly.
Yes. Air fry them at around 180°C/350°F for 12 to 15 minutes, shaking the basket once, until they’re golden and cooked through.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy bowl recipes:
Burger Bowls
BBQ Meatball Rice Bowls
San Choy Bow Bowls
Teriyaki Beef Bowls
Greek Meatball Bowls
Equipment
Ingredients
For the roasted potatoes:
- 2-3 medium potatoes cubed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the meatballs:
- 500 g (1 lb) lean pork mince/ground pork
- 2 teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon salt
- 1¼ teaspoons dried oregano
- ½ teaspoon ground black pepper
- zest and juice of 1 lemon
- ½ cup panko breadcrumbs
- 1 egg
For the bowls:
- shredded iceberg lettuce
- cucumber sliced
- kalamata olives
- capers
- dairy free tzatziki
- lemon wedges
Instructions
- Preheat the oven to 180°C/350°F.
- In a bowl, mix the 2-3 medium potatoes with the 1 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt and ¼ teaspoon ground black pepper. Spread on a baking tray and bake for 20 minutes.
- While the potatoes cook, combine the 500 g lean pork mince/ground pork, 2 teaspoons garlic powder, 1½ teaspoons onion powder, 1 teaspoon salt, 1¼ teaspoons dried oregano, ½ teaspoon ground black pepper, zest and juice of 1 lemon, ½ cup panko breadcrumbs and 1 egg. Roll into meatballs and place on a second baking tray.
- Once the potatoes have had their first 20 minutes, add the meatball tray to the oven and bake both for a further 20 minutes, until the meatballs are cooked through and the potatoes are golden.
- Assemble the bowls with the roast potatoes and shredded iceberg lettuce as the base. Top with cucumber, kalamata olives and capers, then the meatballs and a generous amount of dairy free tzatziki. Serve with lemon wedges.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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