These tasty Greek Lamb Feta Meatball Bowls with tomato olive salad and Tzatziki sauce are a quick and easy weeknight meal you can serve over couscous or orzo! Want to make them low carb? Try serving over riced veggies or salad greens!JUMP TO RECIPE
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If you love all things greek, lamb, and gyro as much as me, you're going to LOVE these Greek Lamb Feta Meatball Bowls.
These bowls are loaded with flavor, and fully customizable! The easy baked lamb and feta meatballs, tangy tomato olive salad, and tart Tzatziki go great over couscous, orzo, riced cauliflower or salad greens!
Making the Greek lamb and feta meatballs
These mediterranean meatballs are super easy and super quick! To make the meatballs, you will need:
- Ground lamb.
- Salty and tangy Feta cheese.
- Sliced green onions.
- Fresh parsley and garlic.
- Panko breadcrumbs.
- An egg.
- Jarred roasted red peppers.
- Dried oregano, salt and fresh ground pepper.
Simply mix everything but the lamb in a large mixing bowl, then gently fold in the meat with your hands until everything is combined. Form the meatballs and transfer to a parchment lined baking sheet. Bake for 15-20 minutes, flipping halfway to evenly brown.
It's all about the sides; the makings of a great mediterranean lamb bowl
No greek. inspired dish is complete without a few fun and flavorful accoutrements. For these bowls, you'll whip up a quick and fresh Tzatziki sauce and a super simple Tomato, Cucumber & Olive Salad.
Once the meatballs, salad and sauce are ready- it's finally time to assemble and eat! At our house, we love to serve this over couscous, with a bit of extra feta and parsley, and some hot sauce for good measure!
I have also thoroughly enjoyed the leftovers throughout the week over salad greens, or even as a wrap or sandwich!
Want to give this recipe a try?
If you make my Greek Lamb Feta Meatball Bowls, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Greek Lamb Feta Meatball Bowls
Lamb Feta Meatballs
- 1 lb ground lamb
- ½ cup crumbled Feta cheese
- 2 green onions, sliced thinly
- 2 tablespoon chopped fresh parsley
- ½ cup Panko breadcrumbs
- 1 egg
- 2 tablespoon finely chopped jarred roasted red peppers
- 1 tablespoon minced garlic
- 2 teaspoon dried oregano
- salt and fresh ground pepper, to taste
- ½ cup grated cucumber (rung out/excess moisture removed)
- 5.3 oz plain non fat greek yogurt
- ¼ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon dry dill
- 1 teaspoon minced garlic
Tomato, Cucumber & Olive Salad
- ½ cup diced cucumber
- 2 Roma tomatoes diced
- ¼ cup diced red onion
- ¼ cup Kalamata olives, halved
- 1 tablespoon apple cider vinegar
- ½ tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- salt and fresh ground pepper, to taste
- Making the Tzatziki Sauce 1. Grate the cucumber and place in a tea towel or paper towel. Ring out over the sink to remove any excess liquid. Transfer to a mixing bowl. 2. Add the yogurt, lemon juice and zest, dill and garlic. Toss to combine. The sauce tastes best made and refrigerated a few hours in advance to allow the flavors to meld. Making the Meatballs 1. Preheat your oven to 400 degrees. 2. Line a baking sheet with parchment. 3. Add all meatball ingredients (except lamb) to a large mixing bowl and combine. Add lamb, and work the mixture together with your hands until well incorporated, being careful not to over mix the meat. 4. Form the meatballs and arrange on a parchment lined sheet as you go. 5. Bake for 15-20 minutes on the middle rack of the oven, flipping over halfway through until cooked through, or until a meat thermometer inserted in the center reaches 165 degrees. Makes 12 smaller meatballs or 16 larger meatballs. While the meatballs bake, make the salad. If making couscous or orzo, prepare that as well. 1. To make the salad, add the cucumber, tomatoes, onion and olives to a medium mixing bowl. 2. To make the dressing for the salad, add the vinegar, honey, dijon, olive oil, oregano, garlic powder and salt and pepper to a small bowl or liquid measure, and whisk to combine. Toss with salad and set aside until ready to serve, Salad can be made ahead and refrigerated.
This recipe tastes great over rice, couscous, orzo, salad greens or riced veggies!
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