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Mediterranean Meatball Bowl

Mediterranean Lamb Meatball Bowls Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 1 lb ground lamb
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated yellow onion
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 2 tbsp chopped fresh parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 cup uncooked quinoa, rinsed
  • 1 3/4 cups low‑sodium chicken or vegetable broth
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra‑virgin olive oil
  • 2 tbsp chopped fresh parsley
  • 1/4 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup finely grated cucumber, squeezed dry
  • 1 small garlic clove, minced or pressed
  • 1 tsp fresh lemon juice
  • 1 tbsp chopped fresh dill (or 1 tsp dried)
  • Pinch of salt
  • 3 tbsp extra‑virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp red wine vinegar
  • 1/2 tsp dried oregano
  • Pinch of salt and pepper
  • 1 cup halved cherry tomatoes
  • 1 cup diced cucumber
  • 1/4 cup thinly sliced red onion
  • 1/3 cup pitted kalamata olives, halved
  • 1/3 cup crumbled feta cheese

Method
 

  1. Combine lamb, panko, onion, garlic, egg, parsley, cumin, coriander, oregano, salt, and pepper. Mix gently and shape into about 20 meatballs (1 1/2 inches each).
  2. Heat the 2 tbsp olive oil in a large skillet over medium‑high heat. Sear meatballs, turning occasionally, until browned and cooked through, 8 to 10 minutes.
  3. Meanwhile, stir together yogurt, 1/4 cup cucumber, 1 clove garlic, 1 tsp lemon juice, dill, and a pinch of salt for the tzatziki. Whisk 3 tbsp olive oil, 1 tbsp lemon juice, vinegar, 1/2 tsp oregano, salt, and pepper for the vinaigrette.
  4. Bring broth and 1/4 tsp salt to a boil. Add quinoa, cover, and simmer 15 minutes. Rest 5 minutes off heat, then fluff and stir in 2 tbsp lemon juice, 1 tbsp olive oil, and 2 tbsp parsley.
  5. Divide quinoa among bowls. Top with meatballs, tomatoes, cucumber, red onion, olives, and feta. Drizzle with vinaigrette and add a spoonful of tzatziki.

Notes

If you’re short on time, use store‑bought tzatziki. The quinoa can be swapped for couscous or brown rice—just adjust the cook time accordingly. Let the meatballs rest for 5 minutes after cooking if you have the time; they reabsorb a bit of juice.