Description
This dish is bursting with your favourite Greek flavours combined into one delicious bowl. Don’t be intimidated by the amount of ingredients, it’s quite easy to put together but just needs a little time to cook. And it’s worth it – this is one meal you definitely want to make enough for leftovers!
Ingredients
Scale
For the Potatoes
- 1 lb nugget potatoes, quartered
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon oregano
- 2 garlic cloves, minced
- 2 lemons, zest and juice
- Sea salt and freshly ground black pepper
For the Meat Balls
- 1 lb organic, grass-fed ground beef
- 1 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Sea salt and freshly ground pepper
For the Bowls
- 4 cups mixed lettuce
- Greek Salad (omit the quinoa and feta cheese)
- Tzatziki
- Feta Cheese
Instructions
To Make the Potatoes
- Preheat your oven to 400F.
- In a medium bowl, combine the potatoes, oil, oregano, garlic cloves, lemon juice and zest, sea salt, and black pepper.
- Place in a single layer on a cookie sheet and bake for 30 minutes. Flip and bake for 20 more minutes.
To Make the Meat Balls
- In a large bowl, combine the beef, onion, garlic, oregano, basil, onion powder, garlic powder, sea salt, and pepper.
- Form into 12 balls.
- Place on a cookie sheet and bake for 20 minutes (right after you flip the potatoes). Or until cooked through.
To Assemble the Bowls
- Divide lettuce, Greek salad, potatoes, and meat balls between four balls.
- Top with tzatziki and feta cheese (optional).
Notes
Prep Tip
Cook the meatballs ahead and freeze. The potatoes and Greek salad can also be made ahead for quick assembly.
Time-Saving Tip
Use pre-chopped onions and garlic.
Ingredient Tip
Triple the seasoning for the meatballs (oregano, basil, onion powder, garlic powder, sea salt, and pepper) and use it to season the potatoes and salad to save time.
Nutrition
- Serving Size: 4