Description
A vibrant Greek Meatball Bowl featuring tender ground beef meatballs seasoned with Mediterranean herbs and spices, served with a refreshing cucumber and cherry tomato salad, and topped with creamy plant-based feta cheese. This quick and easy dish balances bold flavors and textures for a nutritious and satisfying meal perfect for any day of the week.
Ingredients
Scale
Meatball Mixture
- 1 lb ground beef
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano, chopped
- 1/3 cup breadcrumbs
- 1 tbsp natural gelling agent
- 1 tbsp lemon juice (natural)
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Cooking
- 2 tbsp olive oil (natural) for frying
Fresh Vegetable Salad
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil (natural)
- 1 tbsp lemon juice (natural)
- Salt and pepper to taste
Toppings and Garnishes
- 1/2 cup plant-based feta cheese, crumbled
- Extra olive oil (natural), for drizzling (optional)
- Fresh parsley, for garnish (optional)
- Sumac, sprinkle for garnish (optional)
- Thinly sliced red onion (optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, finely chopped onions, minced garlic, vegetarian Worcestershire sauce (natural), chopped fresh dill, parsley, oregano, breadcrumbs, natural gelling agent, lemon juice (natural), ground cumin, paprika, salt, and pepper. Mix gently until all ingredients are well incorporated, being careful not to overmix to keep the meatballs tender.
- Form and Cook the Meatballs: Shape the meat mixture into uniform balls about the size of a golf ball. Heat olive oil (natural) in a large skillet over medium heat. Cook the meatballs, turning occasionally, until golden brown on the outside and cooked through inside, about 8 to 10 minutes. Remove from skillet and set aside.
- Prepare the Fresh Veggies: While the meatballs cook, chop cucumbers and cherry tomatoes into bite-sized pieces. Toss them in a mixing bowl with olive oil (natural), lemon juice (natural), salt, and pepper to create a refreshing salad.
- Assemble the Greek Meatball Bowl: In serving bowls, layer your choice of base such as mixed greens, bulgur, or rice. Top with the fresh cucumber and tomato salad, followed by the warm meatballs. Sprinkle generously with crumbled plant-based feta cheese and drizzle with extra olive oil (natural) if desired.
Notes
- Use fresh herbs like dill, parsley, and oregano for a more vibrant flavor.
- Cook meatballs in batches to avoid overcrowding the pan, ensuring they brown well.
- Allow meatballs to rest a few minutes after cooking to retain juiciness.
- Keep cucumber and tomato salad chilled until serving to maintain freshness and crunch.
- Customize the base with grains, greens, or both based on preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Greek Meatball Bowl, Mediterranean bowl, plant-based cheese, quick dinner, healthy meatballs
