Greek Meatball Bowls
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.
Servings 4 servings
Calories 500kcal
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 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
Make it a rice bowl: swap the roast potatoes for a serve of rice.
Gluten free: use gluten free breadcrumbs.
Storage: components are best stored separately in the fridge for up to 3 days and assembled just before serving.
Nutrition
Calories: 500kcal | Carbohydrates: 27g | Protein: 26g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1021mg | Potassium: 886mg | Fiber: 4g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 3mg
