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Mediterranean Beef Meatballs Bowl

A healthy and satisfying meal featuring flavorful beef meatballs, roasted potatoes, and a refreshing Greek salad, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef You can use lean ground beef or substitute with ground turkey or chicken.
  • 1/2 cup breadcrumbs Substitute with gluten-free breadcrumbs if needed.
  • 1/4 cup grated Parmesan cheese
  • 1 each egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
For the Roasted Potatoes
  • 4 medium potatoes, cubed
  • 2 tablespoons olive oil
  • to taste Salt and pepper
For the Greek Salad
  • 1 each cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 each red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 each Juice of 1 lemon

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, dried oregano, salt, and pepper. Mix until everything is well combined, then form the mixture into meatballs.
Baking
  1. Place the meatballs on a baking sheet and bake in the oven for 20 to 25 minutes until they are cooked through.
  2. While the meatballs are baking, toss the cubed potatoes with olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for 30 to 35 minutes, until they are golden and tender.
Preparing Greek Salad
  1. In a large bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, crumbled feta cheese, chopped parsley, and lemon juice. Toss everything together to create a refreshing Greek salad.
Serving
  1. Place the meatballs, roasted potatoes, and Greek salad in a bowl to serve. Enjoy your Mediterranean Beef Meatballs Bowl!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze the meatballs and roasted potatoes separately for up to three months. To reheat, thaw overnight and reheat in the oven or microwave.