Description
A sophisticated Greek Meatball Bowl featuring succulent meatballs and vibrant Mediterranean accompaniments, creating an elegant dining experience.
Ingredients
Scale
- 1 pound ground lamb (or a mix of ground lamb and beef)
- 1/3 cup breadcrumbs (preferably homemade for texture)
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (room temperature)
- 1 cup Greek yogurt (preferably full-fat)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 garlic clove, minced
- Salt to taste
- 1/2 cup cucumber, diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- Additional fresh parsley, for garnish
Instructions
- In a large bowl, combine ground lamb, breadcrumbs, parsley, garlic, oregano, salt, pepper, and the egg. Mix gently to keep the meatballs tender.
- Shape the mixture into golf-ball sized meatballs and place on a baking tray lined with parchment paper.
- In a large skillet over medium heat, add olive oil and sear the meatballs for 4-5 minutes on each side until golden-brown.
- Reduce the heat to low, cover the skillet, and cook the meatballs for an additional 8-10 minutes until they reach an internal temperature of 160°F (71°C).
- In a separate bowl, blend Greek yogurt, lemon juice, minced garlic, and a pinch of salt until smooth to prepare the sauce.
- To assemble, start with a base of yogurt sauce, arrange the meatballs on top, and add cucumber, olives, feta, and parsley.
Notes
For best flavor, use fresh herbs and high-quality meat. Customize the sauce to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg