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Greek Meatball Bowl

Greek Meatball Bowl

My favorite kind of meal prep, easy, high protein and something I actually look forward to eating all week. This is the sheet pan Greek meatball bowl that reheats beautifully and keeps you from ordering takeout.
 
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

  • INGREDIENTS

    Greek Beef Meatballs:

    1 lb Ground beef, 85/15 or 80/20

    ¼ Small yellow onion, finely grated

    ¼ cup Crumbled feta

    ¼ cup Panko

    1 Large egg

    2 Garlic cloves, grated

    2 tbsp Fresh parsley, chopped

    1 tbsp Fresh dill, chopped

    ½ Lemon's worth of zest

    1 tsp Dried oregano

    ½ tsp Ground cumin, optional

    ¾ tsp Kosher salt

    ¼ tsp Black pepper
     

    Lemon Oregano Potatoes:

    1½ lb Baby potatoes, halved or quartered

    2 tbsp Olive oil

    1 tsp Dried oregano

    ½ tsp Garlic powder

    ¾ tsp Kosher salt

    Black pepper

     

    Bowl Assembly:

    Tzatziki

    Greek salad

    Warm pita

    Fresh dill or parsley

    Lemon wedges

  • INSTRUCTIONS

    1. Heat oven to 425°F. Toss potatoes with olive oil, lemon juice, oregano, garlic powder, salt and pepper. Arrange cut-side down on a large sheet pan and roast for 15 minutes
    2. Meanwhile, gently mix all meatball ingredients until just combined. Roll into about 16 meatballs
    3. Flip the potatoes and make room for the meatballs. Add them to the same sheet pan and roast another 15 to 18 minutes, until the potatoes are crispy and golden and meatballs reach 160°F internally
    4. As soon as they come out, squeeze ½ fresh lemon over the entire pan
    5. Build your bowls with crispy potatoes, juicy Greek meatballs, Greek salad, a BIG spoonful of tzatziki and warm pita. Finish with fresh herbs and extra lemon

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