Greek Meatball Bowl
Enjoy tender turkey meatballs, roasted vegetables, and creamy hummus in this vibrant and satisfying Greek meatball bowl. A perfect, easy-to-assemble meal for any night of the week that's packed with Mediterranean flavor.
Equipment
- Large sheet pan
- Small sheet pan
- large bowl
- Small bowl
Ingredients
- 10 ounces cauliflower florets
- 10 ounces broccoli florets
- 12 ounces sweet potatoes, peeled and cut into ½ inch pieces
- 4 teaspoons olive oil
- 1 ½ teaspoons kosher salt
- black pepper, to taste
- ⅓ cup panko breadcrumbs, plain, or gluten-free
- 2 tablespoons chicken bone broth, or water
- 1 large egg
- ¼ cup parsley, chopped
- 1 teaspoons cumin
- ½ teaspoons sweet paprika
- ½ teaspoons garlic powder
- 1 lb 93% lean ground turkey
- ½ cup hummus, I love supremely spicy for heat or roasted pepper hummus
- 2 ounces feta cheese, crumbled
- fresh dill, optional for topping
- 1 lemon, cut into wedges
Quick Pickled Red Onions:
- ½ small red onion, thinly sliced
- ¼ cup red wine vinegar
- 3 tablespoons water
- ¼ teaspoon kosher salt
Instructions
Prep the oven and vegetables
- Heat the oven to 400°F. On a large sheet pan, toss the sweet potatoes with 1 teaspoon of olive oil and ¼ teaspoon of salt. Spread into a single layer and roast for 10 minutes to give them a head start.
- While the potatoes roast, combine the cauliflower and broccoli in a large bowl with 1 tablespoon of olive oil and ¼ teaspoon of salt. Toss well to coat.
Mix and shape the meatballs
- In a large bowl, stir together the panko breadcrumbs, chicken broth, egg, parsley, cumin, sweet paprika, garlic powder, and the remaining 1 teaspoon of salt until evenly moistened.
- Add the ground turkey and mix gently with a fork just until combined. Avoid overmixing to keep the meatballs tender.
- Using wet hands, shape the mixture into 12 evenly sized meatballs and arrange them on a smaller, foil-lined sheet pan.
Roast and finish
- Remove the sweet potatoes from the oven. Push them to one side of the pan and spread the broccoli and cauliflower on the other side. Return the pan to the oven and place the meatball pan on a second rack.
- Bake for 20 to 25 minutes, or until the vegetables are tender and the meatballs are cooked through.
- Remove the pans from the oven. Set the oven to a high broil and broil the meatballs for 2-3 minutes until the tops are nicely browned and sizzling.
Pickle the onions and build the bowls
- While everything cooks, make the pickled onions. In a small bowl, stir together the sliced red onion, red wine vinegar, water, and ¼ teaspoon salt. Let it sit for at least 10 minutes, then drain before using.
- To serve, divide the roasted vegetables and meatballs among 4 bowls. Add a scoop of hummus to each, then top with pickled onions, crumbled feta, fresh dill, and a lemon wedge on the side.
Notes
Meatball Tips: For the most tender meatballs, do not overmix the meat mixture. Using grated onion (instead of chopped) also adds moisture. For a richer, more traditional flavor, try a 50/50 blend of ground lamb and ground beef.
Vegetable Variations: Feel free to substitute other vegetables like bell peppers, zucchini, or cherry tomatoes. Keep in mind that softer vegetables may cook faster.
Storage Instructions: For best meal prep results, store the meatballs, roasted vegetables, and toppings in separate airtight containers in the refrigerator for up to 4 days. Reheat the warm components before assembling the bowls with the cold toppings.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.