Mediterranean Meatball Bowl with Roasted Potatoes & Tzatziki
This bowl brings together tender herbed meatballs, crispy roasted potatoes, fresh veggies, and creamy tzatziki sauce for a wholesome Mediterranean-inspired meal. Perfect for lunch prep, weeknight dinners, or family-style gatherings, it’s a bowl that hits all the right notes—crunch, creaminess, and bold flavor.
Time Required
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: ~50–55 minutes
Ingredients
For the Mediterranean Meatballs
1 lb (450g) ground beef or lamb (or a mix)
1/4 cup breadcrumbs
1/4 small red onion, finely grated or minced
2 garlic cloves, minced
1 egg
2 tbsp chopped parsley
1 tsp dried oregano
1/2 tsp ground cumin
Salt & pepper to taste
Optional: Pinch of cinnamon or allspice for warmth
1 tbsp olive oil (for pan-frying or baking)
For the Roasted Potatoes
3–4 medium potatoes, diced
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried thyme or rosemary
Salt & pepper, to taste
For the Tzatziki Sauce
1/2 cup Greek yogurt
1/3 cup cucumber, grated and squeezed dry
1 garlic clove, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped fresh dill or mint
Salt, to taste
Bowl Add-Ins
Cherry tomatoes, halved
Sliced cucumbers
Pickled red onions or olives
Crumbled feta cheese
Mixed greens or cooked quinoa/bulgur
Instructions
Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss the diced potatoes with olive oil, paprika, garlic powder, thyme, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp.
Make the Meatballs
In a large bowl, combine ground meat, breadcrumbs, onion, garlic, egg, herbs, and spices. Mix gently until combined—don’t overwork.
Roll into small balls (~1.5 inches).
Pan-fry in a bit of olive oil over medium heat for 8–10 minutes, turning to brown all sides, or bake at 400°F (200°C) for 15–18 minutes until cooked through.
Prepare the Tzatziki
In a small bowl, whisk together the yogurt, grated cucumber, garlic, lemon juice, olive oil, and herbs.
Season with salt to taste. Chill until ready to use.
Assemble the Bowls
In each bowl, add a scoop of roasted potatoes, a few meatballs, and your choice of fresh veggies.
Top with a generous dollop of tzatziki, and sprinkle with feta and fresh herbs.
Serve warm or at room temperature.
Tips
Don’t overmix the meatball mixture
Mix just until everything is combined. Overworking the meat can make the meatballs tough.
Drain cucumber well for tzatziki
Grate the cucumber and squeeze out excess moisture using a paper towel or clean kitchen cloth. This keeps the sauce thick and creamy.
Roast potatoes evenly
Cut the potatoes into similar-sized chunks for even cooking and crispiness. Spread them out well on the pan—don’t overcrowd!
Use high-heat oil for pan-frying
If pan-frying the meatballs, use oils like avocado oil or light olive oil for a good sear without burning.
Meal prep friendly
Everything can be made ahead and stored separately. Assemble just before eating, or store bowls for up to 4 days in the fridge (tzatziki separately).
Variations
Protein Swaps
Use ground chicken or turkey for a lighter option.
Try falafel or chickpea patties for a vegetarian version.
Carb Alternatives
Swap roasted potatoes with quinoa, brown rice, couscous, or cauliflower rice.
Add pita wedges or warm flatbread on the side.
Greens Boost
Serve the meatballs and potatoes over a bed of spinach, arugula, or romaine for a lighter bowl.
Add a scoop of tabbouleh or Mediterranean slaw for freshness.
Spice It Up
Add harissa, chili flakes, or a drizzle of spicy yogurt sauce to bring the heat.
Sprinkle in a pinch of sumac or za’atar for extra Mediterranean flavor.
Cheesy Touch
Top the bowl with crumbled feta, goat cheese, or even a dollop of whipped ricotta.
Extra Add-ins
Kalamata olives, sun-dried tomatoes, grilled zucchini, or roasted red peppers all complement the flavor beautifully.
Q&A:
Can I make this dish ahead of time?
Yes! The meatballs, potatoes, and tzatziki can all be made 1–2 days in advance. Store them separately in the fridge and reheat just before assembling the bowls.
Can I freeze the meatballs?
Absolutely. Cooked meatballs freeze well for up to 2 months. Let them cool, then place in a zip-lock or airtight container. Reheat in the oven or skillet before serving.
What can I use instead of roasted potatoes?
Try quinoa, couscous, brown rice, or even cauliflower rice for a lighter or gluten-free option.
Is tzatziki dairy-free?
Traditional tzatziki contains Greek yogurt, but you can make a dairy-free version using coconut or almond yogurt. Just make sure it’s unsweetened and thick.
Can I bake the meatballs instead of pan-frying?
Yes! Bake at 400°F (200°C) for 15–18 minutes, or until golden and cooked through. This is easier for batch cooking and keeps them leaner.
Nutrition
Serving Size: 1 full bowl (meatballs, potatoes, toppings, and tzatziki)
Makes: 4 servings
Calories: ~530 kcal
Protein: 29g
Carbohydrates: 38g
Dietary Fiber: 5g
Sugars: 5g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 90mg
Sodium: 550mg (may vary based on salt, feta, etc.)
Calcium: ~12% DV
Iron: ~18% DV
High in protein and fiber, this bowl is a balanced Mediterranean meal packed with healthy fats and antioxidants.
Conclusion
The Mediterranean Meatball Bowl with Roasted Potatoes & Tzatziki is a vibrant, wholesome dish that’s perfect for both weeknight meals and entertaining. With its blend of crispy potatoes, juicy spiced meatballs, cool and creamy tzatziki, and fresh Mediterranean veggies, every bite offers a harmony of textures and flavors.
It’s a meal that can be easily adapted to suit different diets, made in advance, or turned into a build-your-own bowl station for a crowd. Whether you’re meal-prepping or just craving something delicious and nourishing, this bowl delivers every time.