Ingredients
Scale
- 1 pound (500 g) ground beef
- 3 garlic cloves, finely minced
- 2 medium onions, finely minced (or blended)
- 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 your oven to 400°F (200°C).
- In a mixing bowl, combine ground beef, minced garlic, onions, breadcrumbs, baking soda powder, chopped herbs, olive oil, salt, and black pepper. Form into 1-inch meatballs.
- Toss potato wedges with olive oil and seasonings; spread on a baking sheet and bake for 30-35 minutes until crispy.
- Sauté meatballs in olive oil until browned and cooked through (10-15 minutes).
- For the yogurt sauce: Mix Greek yogurt with grated cucumber, minced garlic, lemon juice, chopped dill or mint, olive oil, and salt.
- Assemble bowls with lettuce as the base and top with meatballs, potatoes, chopped salad ingredients, and drizzle with olive oil and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 550g)
- Calories: 590
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 95mg