Greek Meatball Bowls with Quinoa and Tzatziki
By Elena Voss
Prep
20 min
Total
20 min
Servings
4
Level
Easy
Baking the lamb meatballs at 200°C (400°F) browns the outside while the center cooks through, and keeping them close to golf-ball size lets the batch finish together. I pair them with fluffy quinoa and cool tzatziki, then finish with a sharp lemon-olive oil drizzle for warm and cold parts in one bowl.
The meat mixture needs a light hand. I combine it only until the breadcrumbs, egg, and seasonings are distributed, then shape 12 to 14 pieces that are all about the same size. Pressing and working it too much turns the lamb dense, while uneven meatballs leave some dry before the larger ones finish. I use my hands for this, and stop as soon as no dry breadcrumbs show.
Rinse the quinoa under cold water before it goes into the saucepan. It removes bitterness, and the covered low simmer takes about 15 minutes, until the water is absorbed and the grains look fluffy. The grains shouldn't have water sitting in the bottom of the pan. I leave the meatballs in the oven for the full range only when they still need more color, then build the bowls while everything is warm.
For the bowls, I like the cool toppings piled over the hot quinoa, then tzatziki and dressing at the end. You can set out roasted bell peppers, zucchini, eggplant, Greek salad, or herbed rice pilaf alongside it when you want a larger spread. Assemble each bowl just before serving, with the feta still in distinct crumbles on top.
Why you'll love this recipe
- The oven gives the meatballs browned edges while the centers cook through in the same 15 to 20 minutes.
- Rinsing quinoa removes its bitter edge before the covered simmer, and the water absorbs into separate, fluffy grains.
- Golf-ball-size portions bake evenly on one parchment-lined sheet, and there’s no skillet splatter to clean up.
- Mix only until combined because a heavy hand turns the lamb mixture tough and dense.
- The lemon and olive oil dressing goes on last for a sharp finish.
- You can prep the bowl parts ahead and assemble them right before dinner.
Ingredients
- •500 g ground lamb
- •1 cup breadcrumbs
- •1 large egg
- •1 teaspoon dried oregano
- •0.5 teaspoon ground cumin
- •0.5 teaspoon garlic powder
- •0.25 cup red onion (finely chopped)
- •2 tablespoons fresh parsley (chopped)
- •salt (to taste, plus a pinch for the dressing)
- •black pepper (to taste, plus a pinch for the dressing)
- •1 cup quinoa
- •2 cups water
- •1 tablespoon olive oil
- •1 medium cucumber (diced)
- •1 cup cherry tomatoes (halved)
- •0.5 cup feta cheese (crumbled)
- •0.25 cup kalamata olives (sliced)
- •0.5 cup tzatziki sauce
- •1 tablespoon lemon juice
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Combine the 500 g ground lamb, 1 cup breadcrumbs, 1 large egg, 1 teaspoon dried oregano, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ cup finely chopped red onion, 2 tablespoons chopped fresh parsley, salt, and black pepper in a large mixing bowl. Mix until evenly combined.
- 3
Shape the mixture into 12–14 meatballs, each roughly the size of a golf ball. Arrange them evenly on the prepared baking sheet.
- 4
Bake for 15–20 minutes, until the meatballs are cooked through, golden brown, and at least 70°C (160°F) internally.
- 5
Rinse 1 cup quinoa under cold water. Bring 2 cups water to a boil in a saucepan, add the quinoa, then reduce the heat to low. Cover and simmer for about 15 minutes, until the water is absorbed and the quinoa is fluffy.
- 6
Whisk the 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt and black pepper in a small bowl.
- 7
Divide the cooked quinoa among bowls. Top with the baked meatballs, diced cucumber, halved cherry tomatoes, crumbled feta cheese, and sliced kalamata olives.
- 8
Drizzle each bowl with tzatziki sauce and the lemon-olive oil dressing.
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