Description
This Greek Meatball Bowl with Pita and Hummus is a delightful blend of flavors and textures. It features savory meatballs, creamy hummus, and warm pita, creating a comforting dish that’s perfect for any occasion.
Ingredients
Scale
- For the Meatballs:
- 1 pound ground lamb or beef
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (or 1 tablespoon dried mint)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for spice)
- For the Tzatziki Sauce:
- 1 cup Greek yogurt (plain)
- 1/2 medium cucumber, grated and excess moisture squeezed out
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- For Serving:
- 4 whole wheat pita breads
- 1 cup hummus (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- Fresh parsley or mint leaves for garnish (optional)
Instructions
- Preheat your oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for the meatballs. This will help them cook evenly and achieve a nice, golden-brown exterior.
- Mix the meatball ingredients: In a large mixing bowl, combine 1 pound of ground lamb or beef, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1/4 cup of finely chopped onion, 2 minced garlic cloves, 1 large egg, 2 tablespoons of chopped fresh parsley, 2 tablespoons of chopped fresh mint, 1 teaspoon of dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (if using). Use your hands to mix gently until just combined; overmixing can lead to tough meatballs.
- Form the meatballs: Scoop out about 2 tablespoons of the mixture and roll it into a ball, placing it on a baking sheet lined with parchment paper. Repeat until all the mixture is formed into meatballs, ensuring they’re evenly spaced apart (about 1 inch) for even cooking.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for 15-20 minutes. You’ll know they’re done when they are browned and the internal temperature reaches 160°F (70°C). Avoid opening the oven door too often, as this can lower the temperature and affect cooking time.
- Prepare the tzatziki sauce: While the meatballs are baking, mix together 1 cup of Greek yogurt, 1/2 grated cucumber (ensuring excess moisture is squeezed out), 1 minced garlic clove, 1 tablespoon of chopped dill, 1 tablespoon of lemon juice, and salt and pepper to taste in a separate bowl. Stir until well combined and refrigerate until ready to serve.
- Warm the pita breads: About 5 minutes before the meatballs are done, wrap the 4 pita breads in foil and place them in the oven to warm through. This will make them soft and pliable for serving.
- Assemble the bowls: Once the meatballs are cooked, remove them from the oven. In serving bowls, layer with 1 cup of hummus, followed by the warm pita, and top with the meatballs, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives. Add a dollop of tzatziki sauce on top for extra flavor.
- Garnish and serve: Finish by garnishing with fresh parsley or mint leaves if desired. Serve immediately and enjoy your Greek Meatball Bowl with Pita and Hummus!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Don’t skip the resting time: Allow the meatball mixture to rest for about 10 minutes before rolling. This helps the breadcrumbs absorb moisture and results in a juicier texture.