Feta Meatball Bowls with Greek Salad and Hummus Recipe
These Feta Meatball Bowls are a flavorful and wholesome Greek-inspired meal featuring baked lean beef meatballs mixed with savory feta and herbs, served over a bed of brown rice or orzo. Topped with fresh cucumber salad, garbanzo beans, hummus, pickled beets, and a sprinkle of feta cheese, this recipe offers a balanced combination of protein, grains, and fresh vegetables with a vibrant Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek Mediterranean
Ingredients
Scale
Greek Meatballs
- 1 pound lean Ground Beef
- 1/2 cup feta cheese, crumbled
- 3 tablespoons breadcrumbs
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon onion powder
Gyro Bowls
- 3 cups cooked brown rice (or orzo pasta)
- 1 cup chopped tomatoes
- 1/2 cup onion, thinly sliced
- 1 1/2 cups English cucumber, diced
- 1/4 cup Greek dressing
- 1 can low-sodium garbanzo beans, drained and rinsed
- 1/2 cup hummus
- 1 cup pickled beets
- Lemon slices, for garnish
- Fresh parsley, for topping (optional)
- Whole-wheat pita, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatballs.
- Make Meatball Mixture: In a large bowl, combine 1 pound of lean ground beef with 1/2 cup crumbled feta, 3 tablespoons breadcrumbs, 1 egg, 1/4 cup chopped fresh parsley, 1 teaspoon garlic powder, 1 teaspoon oregano, and 1 teaspoon onion powder. Mix until evenly incorporated.
- Form Meatballs: Shape the mixture into meatballs approximately one tablespoon each, ensuring they are uniform in size to cook evenly.
- Bake Meatballs: Place the meatballs on a baking sheet sprayed with nonstick cooking spray. Bake for about 15 minutes, or until the meatballs are fully cooked and reach an internal temperature of 160°F (71°C).
- Prepare Cucumber Salad: In a separate bowl, combine 1 cup chopped tomatoes, 1/2 cup thinly sliced onion, 1 1/2 cups diced English cucumber, and 1/4 cup Greek dressing. Toss gently to mix well and set aside.
- Assemble Bowls: Divide 3 cups of cooked brown rice or orzo evenly into serving bowls. Top each bowl with baked meatballs, the cucumber salad, drained garbanzo beans, a dollop of hummus, pickled beets, and the remaining 1/2 cup feta cheese.
- Garnish and Serve: Add a slice of lemon and fresh parsley on top if desired. Serve with whole-wheat pita on the side for a complete Mediterranean-inspired meal.
Notes
- You can substitute orzo pasta for brown rice according to your preference.
- If you want a spicier meatball, consider adding a pinch of red pepper flakes or cayenne pepper to the mixture.
- Using low-sodium garbanzo beans helps control the salt content of the dish.
- The meatballs can be cooked a day ahead and reheated in the oven for convenience.
- This recipe is great for meal prep and can be stored in the refrigerator for up to 3 days.
Keywords: Greek meatballs, feta meatballs, Mediterranean bowls, baked meatballs, healthy dinner, gyro bowl, brown rice bowls, easy weeknight meal
