Greek Meatball Bowl with Savory Lamb and Quinoa

By Isabella QuinnSep 12, 2026

The Greek Meatball Bowl features succulent lamb meatballs paired with nutrient-rich quinoa and fresh vegetables. This hearty dish delights with bold Mediterranean flavors, making it perfect for a weeknight dinner or a casual gathering. Each bowl is topped with crisp cucumbers, juicy cherry tomatoes, and tangy feta, all drizzled with a zesty tzatziki sauce. It's a satisfying meal that balances comfort and nutrition without compromising on taste.

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4 servings

Instructions

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground lamb, breadcrumbs, egg, oregano, cumin, garlic powder, finely chopped red onion, parsley, salt, and pepper.

Use your hands to knead the mixture until well combined, ensuring that all ingredients are evenly distributed.

Shape the meat mixture into 12-14 equal meatballs about the size of a golf ball.

Place the formed meatballs evenly on the prepared baking sheet.

Bake the meatballs for 15-20 minutes until golden brown and cooked through.

Rinse the quinoa under cold water to remove bitterness, then bring 2 cups of water to a boil in a saucepan.

Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for 15 minutes.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a dressing.

Divide the cooked quinoa among your serving bowls, then top with baked meatballs, diced cucumber, halved cherry tomatoes, crumbled feta, and kalamata olives.

Drizzle each bowl with tzatziki sauce and the lemon-olive oil dressing.

Greek Meatball Bowl with Savory Lamb and Quinoa

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Dinner One Pot

Greek Meatball Bowl with Savory Lamb and Quinoa

Name: Greek Meatball Bowl with Savory Lamb and Quinoa
Yield: 4 servings
Ingredients: 500 g round lamb (Choose good-quality lamb for rich flavor); 1 cup breadcrumbs (Fresh breadcrumbs work best); 1 large egg (Helps bind the meat mixture); 1 teaspoon dried oregano; 0.5 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.25 cup finely chopped red onion; 2 tablespoons chopped fresh parsley; salt (to taste); black pepper (to taste); 1 cup quinoa (Packaged dry, rinse before cooking); 2 cups water; 1 medium cucumber, diced; 1 cup cherry tomatoes, halved; 0.5 cup crumbled feta cheese; 0.25 cup sliced kalamata olives; 0.5 cup tzatziki sauce; 1 tablespoon lemon juice; 1 tablespoon olive oil

By Isabella QuinnSep 12, 2026

0(0)

4 servings

Ingredients

Servings4

•500 g round lamb (Choose good-quality lamb for rich flavor)
•1 cup breadcrumbs (Fresh breadcrumbs work best)
•1 large egg (Helps bind the meat mixture)
•1 teaspoon dried oregano
•0.5 teaspoon ground cumin
•0.5 teaspoon garlic powder
•0.25 cup finely chopped red onion
•2 tablespoons chopped fresh parsley
•salt (to taste)
•black pepper (to taste)
•1 cup quinoa (Packaged dry, rinse before cooking)
•2 cups water
•1 medium cucumber, diced
•1 cup cherry tomatoes, halved
•0.5 cup crumbled feta cheese
•0.25 cup sliced kalamata olives
•0.5 cup tzatziki sauce
•1 tablespoon lemon juice
•1 tablespoon olive oil

Instructions

1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground lamb, breadcrumbs, egg, oregano, cumin, garlic powder, finely chopped red onion, parsley, salt, and pepper.
3
Use your hands to knead the mixture until well combined, ensuring that all ingredients are evenly distributed.
4
Shape the meat mixture into 12-14 equal meatballs about the size of a golf ball.
5
Place the formed meatballs evenly on the prepared baking sheet.
6
Bake the meatballs for 15-20 minutes until golden brown and cooked through.
7
Rinse the quinoa under cold water to remove bitterness, then bring 2 cups of water to a boil in a saucepan.
8
Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for 15 minutes.
9
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a dressing.
10
Divide the cooked quinoa among your serving bowls, then top with baked meatballs, diced cucumber, halved cherry tomatoes, crumbled feta, and kalamata olives.
11
Drizzle each bowl with tzatziki sauce and the lemon-olive oil dressing.