Greek Meatball Bowls (Print Version)
# Ingredients:
→ Meatballs
01 -
350g ground beef
02 -
1 tbsp dried mint
03 -
1 tbsp dried basil
04 -
1/2 tsp dried thyme
05 -
3 tbsp olive oil, divided
06 -
1/2 red bell pepper, finely chopped
07 -
3 garlic cloves
08 -
1 scallion, chopped
09 -
1/2 tsp salt
10 -
1 tsp crushed red pepper
11 -
Freshly ground black pepper
→ Meal Prep Bowls
12 -
1/2 cup Greek yogurt
13 -
1 garlic clove, minced
14 -
1 cucumber, chopped
15 -
1 cup tomatoes, chopped or cherry tomatoes
16 -
Feta cheese, crumbled
17 -
2 scallions, sliced
18 -
Olives
19 -
2 cups lettuce, torn
# Instructions:
01 -
In a mixing bowl combine ground beef, chopped scallion, chopped bell pepper, 1 tbsp olive oil, thyme, mint, basil, crushed red pepper flakes, salt, black pepper and pressed garlic cloves. Mix thoroughly until all ingredients are well incorporated.
02 -
Shape the mixture into meatballs or small patties. Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Cook meatballs until golden brown on all sides and thoroughly cooked through.
03 -
In a small bowl, combine Greek yogurt with minced garlic and a pinch of salt. Mix well and set aside.
04 -
For immediate serving, arrange meatballs with a salad of olives, chopped tomatoes, cucumbers, feta cheese, scallions, and 1 tbsp olive oil. Add lettuce to the side and serve with the yogurt garlic sauce.
05 -
For meal prep, use containers with 2-3 compartments to keep meatballs, salad components, and yogurt sauce separate. Use cherry tomatoes instead of chopped tomatoes and pack the olive oil separately to dress just before eating.
# Notes:
01 -
Allow meatballs to cool completely before storing in meal prep containers for best results.
02 -
This meal maintains freshness in the refrigerator for up to 3 days when properly stored.