Description
These Greek Pork Meatball Bowls are the perfect summertime meal! Juicy meatballs packed with Greek seasonings, roasted lemon potatoes, and fresh crunchy vegetables all drizzled in a tangy feta yogurt sauce.
Ingredients
Scale
Greek Pork Meatballs
- 1 pound ground pork
- 1 cup frozen spinach (85g) (thawed and squeezed of excess liquid)
- 1 large egg
- 1/4 cup breadcrumbs
- 1 teaspoon each: garlic powder, dried oregano, salt
- 1/2 teaspoon each: paprika, dried thyme, onion powder, black pepper, red chili flakes
- 2 tablespoons olive oil (for frying)
Roasted Lemon Potatoes
- 1 pound yellow potatoes (about 5 small)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon each: garlic powder, salt, pepper
- 1/4 cup chicken broth
Creamy Feta Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup feta cheese
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- salt & pepper
- water (to thin)
For the bowls
- romaine lettuce (chopped )
- bell peppers (sliced)
- feta cheese
Instructions
For the Greek Pork Meatballs
- Combine all meatball ingredients, except for the olive oil, in a bowl. Gently mix until everything is just incorporated. Avoid over-mixing to prevent tough meatballs. Roll the meat mixture into approximately 16 evenly-shaped balls and set aside for frying.
- Heat the olive oil in a frying pan over medium heat. Add the meatballs in batches if needed, and brown on all sides (about 15 minutes total). The meatballs are fully cooked when an internal thermometer reads 160°F.
Lemon Roasted Potatoes
- Preheat your oven to 375°F. Wash and slice the potatoes into 6-8 wedges per potato. Place on a prepared baking sheet and toss with the olive oil, lemon juice and spices. Arrange the potato slices into a single layer to ensure even browning. Pour the broth into the bottom of the pan – avoid pouring over the potatoes so that the spices are not washed off. Bake for 30 minutes, turning halfway, or until golden brown and tender.
Creamy Feta Yogurt Sauce
- Combine all ingredients in a blender or food processor and mix until mostly smooth. If your Greek yogurt is really thick, add water a tablespoon at a time until you reach your desired consistency.
Bowls
- In a bowl, arrange the romaine lettuce and bell peppers. Top with meatballs, lemon roasted potatoes and finish with a drizzle of yogurt sauce and extra feta crumbles!
Notes
Baked meatballs: Alternatively, you can bake the meatballs in a 400°F oven for about 20 minutes. The internal temperature of the meatballs should reach 160°F when they are fully cooked.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course, Salad