Ingredients
Scale
- 1 pound ground beef
- 3 garlic cloves, finely minced
- 2 medium onions, finely minced
- 2 tbsp breadcrumbs
- 1 tsp baking soda powder
- 1 cup fresh herbs (parsley, mint, coriander), finely chopped
- 1 tbsp olive oil
- ½ tsp salt
- black pepper, to taste
- 6 medium potatoes, cut into wedges
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp dried oregano
- black pepper, to taste
- 1 cup thick Greek yogurt
- ½ cucumber, grated and squeezed to remove excess water
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 0.3 cup fresh dill or mint, chopped
- 1 tbsp olive oil
- Salt, to taste
- 2 cups crisp lettuce leaves, roughly chopped
- 2 medium tomatoes, chopped
- 2 cucumbers, chopped
- ½ red onion, chopped
- ½ cup Kalamata olives, pitted and halved
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Extra fresh herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C). In a mixing bowl, combine ground beef with minced garlic and onions, then add breadcrumbs and baking soda.
- Mix in chopped herbs, olive oil, salt, and black pepper until well blended.
- Form small meatballs (about 1 inch) and place them on a lined baking sheet.
- Toss potato wedges in olive oil and seasonings; spread on another baking sheet.
- Bake both trays for about 20 minutes for meatballs and 30–35 minutes for potatoes until browned and crispy.
- For the yogurt sauce, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, dill or mint, and olive oil.
- Assemble your bowls starting with lettuce, followed by roasted potatoes and meatballs topped with yogurt sauce.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg