Name: Mediterranean Meatball & Veggie Bowls with Zesty Feta Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lb lean ground beef or a mix of beef and lamb; 1/2 cup finely chopped red onion (for meatballs); 2 cloves garlic, minced (for meatballs); 1/4 cup fresh parsley, finely chopped (for meatballs); 2 tbsp fresh dill, finely chopped (for meatballs); 1 large egg; 1/4 cup breadcrumbs (panko or regular); 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; Pinch of red pepper flakes (optional); 2 tbsp olive oil, for baking; 4 cups cooked quinoa or brown rice, cooled; 1 large English cucumber, diced; 2 ripe Roma tomatoes, diced; 1/2 red onion, thinly sliced (for bowls); 1/2 cup Kalamata olives, pitted and halved; 1/4 cup crumbled feta cheese (for garnish); 1/4 cup fresh mint, roughly chopped (for garnish); Fresh lemon wedges, for serving; 1/2 cup plain Greek yogurt (full-fat or 2%); 1/4 cup crumbled feta cheese (for dressing); 2 tbsp fresh lemon juice (for dressing); 1 clove garlic, minced (for dressing); 1 tbsp extra virgin olive oil (for dressing); 1 tbsp fresh dill, chopped (for dressing); Salt and black pepper to taste (for dressing); 1-2 tbsp water or milk, to thin (optional, for dressing)

👩‍🍳 Instructions

1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2
In a large bowl, combine ground meat, 1/2 cup chopped red onion, 2 minced garlic cloves, 1/4 cup parsley, 2 tbsp dill, egg, breadcrumbs, oregano, 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes (if using). Mix gently until just combined.
3
Roll mixture into 1- to 1.5-inch meatballs (yields 20-24). Arrange on the prepared baking sheet, drizzle with 2 tbsp olive oil.
4
Bake for 18-22 minutes, or until cooked through and nicely browned.
5
While meatballs bake, prepare the dressing: In a small bowl, whisk together Greek yogurt, 1/4 cup feta, 2 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, and 1 tbsp dill. Season with salt and pepper. Thin with water or milk if desired.
6
Assemble bowls: Divide cooked quinoa or rice among 4 bowls. Arrange diced cucumber, diced tomatoes, thinly sliced red onion, and Kalamata olives over the base. Add 5-6 meatballs to each bowl.
7
Drizzle generously with tangy feta dressing. Garnish with fresh mint and serve with lemon wedges.

💡 Notes

Meatballs can be made ahead and refrigerated for up to 3-4 days or frozen. Store dressing and chopped vegetables separately for best freshness when meal prepping. For a low-carb option, use a bed of mixed greens instead of quinoa or rice.

Mediterranean Meatball & Veggie Bowls with Zesty Feta Dressing