Greek Meatball Bowls

Name: Greek Meatball Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb ground lamb (can sub ground beef); 1/3 cup panko breadcrumbs (I use Aleia Gluten-Free panko); 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp ground cinnamon (optional, but adds warmth); Salt and pepper, to taste; 1 egg; 2 cups cooked quinoa; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 1/4 cup crumbled feta cheese (optional); 1/4 cup SideDish Greek Vinaigrette

Alex Snodgrass

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For the meatballs:

1 lb ground lamb (can sub ground beef)
1/3 cup panko breadcrumbs (I use Aleia Gluten-Free panko)
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp ground cinnamon (optional, but adds warmth)
Salt and pepper, to taste
1 egg

For the bowls:

2 cups cooked quinoa
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese (optional)
1/4 cup SideDish Greek Vinaigrette

Method

Make the meatballs:

Preheat your oven to 375°F and line a large baking sheet with parchment paper. In a large bowl, combine the ground lamb, panko, parsley, garlic, oregano, cumin, cinnamon, salt, pepper, and egg.
Mix until fully combined. Roll the mixture into small meatballs (about 1 1/2 inches each) and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.

Prepare the bowls:

While the meatballs are baking, prepare the bowl ingredients. Cook the quinoa according to package instructions, and divide it between 4 bowls.
Top each bowl with cherry tomatoes, cucumber, red onion, olives, and a sprinkle of feta cheese (if using).
Once the meatballs are done, place 4-5 meatballs in each bowl on top of the quinoa and veggies. Drizzle generously with SideDish Greek Vinaigrette for that tangy, zesty flavor that ties everything together.