👩🍳 Instructions
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1
In a large bowl, combine ground beef, 1/2 cup chopped red onion, 2 minced garlic cloves, parsley, mint, oregano, cumin, cinnamon, egg, panko, salt, and pepper. Mix gently until just combined. Form into 1 to 1.5-inch meatballs (approx. 18-20).
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2
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temp 160°F/71°C). Remove from pan and set aside.
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3
While meatballs cook, prepare the dressing: whisk together Greek yogurt, lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, dill, salt, and pepper in a small bowl. Taste and adjust seasoning.
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4
Assemble bowls: Divide mixed greens among four bowls. Arrange cucumber, cherry tomatoes, sliced red onion, and Kalamata olives over the greens. Add 4-5 meatballs to each bowl.
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5
Drizzle generously with the prepared Greek dressing and sprinkle with crumbled feta cheese. Serve immediately.
💡 Notes
For meal prep, store meatballs, vegetables, and dressing separately. Dress salads just before serving to maintain freshness. Consider adding cooked quinoa or couscous for a heartier base.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
32g
Total Fat
25g
Saturated Fat
8g
Carbs
28g
Fiber
5g
Sugar
7g
Sodium
550mg
Cholesterol
90mg