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Greek Lamb Feta Meatball Bowls

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dinner
Keyword: bowl, couscous, feta cheese, lamb
Servings: 4

Ingredients

Lamb Feta Meatballs

  • 1 lb ground lamb
  • 1/2 cup crumbled Feta cheese
  • 2 green onions, sliced thinly 
  • 2 tbsp chopped fresh parsley
  • 1/2 cup  Panko breadcrumbs
  • 1 egg
  • 2 tbsp finely chopped jarred roasted red peppers 
  • 1 tbsp minced garlic
  • 2 tsp dried oregano 
  • salt and fresh ground pepper, to taste 

Tzatziki Sauce 

  • 1/2 cup grated cucumber (rung out/excess moisture removed)
  • 5.3 oz plain non fat greek yogurt 
  • 1/4 tsp lemon zest 
  • 1 tbsp fresh lemon juice 
  • 1 tsp dry dill 
  • 1 tsp minced garlic 

Tomato, Cucumber & Olive Salad 

  • 1/2 cup diced cucumber 
  • 2 Roma tomatoes diced 
  • 1/4 cup diced red onion 
  • 1/4 cup Kalamata olives, halved 
  • 1 tbsp apple cider vinegar 
  • 1/2 tbsp honey 
  • 1 tsp Dijon mustard 
  • 1 tbsp olive oil 
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder 
  • salt and fresh ground pepper, to taste 

Instructions

  • 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.