Go Back
Overhead shot of a Greek lamb meatball bowl with quinoa, tzatziki, cherry tomatoes, and crumbled feta on a wooden table.

Baked Greek Lamb Meatball Bowls with Tzatziki

Baked lamb and feta meatballs over quinoa with tzatziki, tomatoes, and cucumber for a high-protein bowl that meal preps well.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 886
Ingredients Method Notes

Ingredients
  

Lamb Meatballs
  • 500 g ground lamb 80/20 blend
  • 1 egg large
  • 40 g panko breadcrumbs or gluten-free breadcrumbs
  • 60 g feta cheese crumbled
  • 3 cloves garlic minced
  • 1/2 red onion small (about 50 g); grated
  • 2 tbsp fresh mint chopped
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil for the pan
Tzatziki
  • 200 g Greek yogurt full-fat, plain
  • 1/2 cucumber medium (about 100 g); grated and squeezed dry
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped, or sub mint
  • 1 tbsp olive oil
  • 1 pinch salt
Bowl Base and Toppings
  • 1 cup quinoa dry; rinsed, cooked with 2 cups water
  • 1 cup cherry tomatoes (150 g); halved
  • 1/2 cucumber medium (about 100 g); diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup kalamata olives (40 g)
  • 40 g feta cheese crumbled, for topping
  • 1 tbsp olive oil for drizzling
  • 4 lemon wedges for serving

Method
 

Make the Lamb Meatballs
  1. Heat the oven to 200 C / 400 F. Line a 13 x 18-inch sheet pan with parchment paper and drizzle lightly with olive oil.
  2. In a large mixing bowl, combine the ground lamb, egg, breadcrumbs, feta, garlic, grated red onion, mint, parsley, oregano, cumin, salt, and pepper. Mix with your hands just until combined, don't overwork it or the meatballs turn dense.
  3. Roll into 16 meatballs, about 45 g each, and space them 2.5 cm / 1 inch apart on the sheet pan.
  4. Bake for 18 to 20 minutes, until the internal temperature reads 160 F / 71 C on an instant-read thermometer and the outside is browned. Let rest 5 minutes on the pan.
Cook the Quinoa
  1. Meanwhile, rinse the quinoa and cook in a 2-quart saucepan with 2 cups water according to package directions, about 15 minutes, until the water is absorbed. Fluff with a fork.
Make the Tzatziki
  1. Grate the cucumber half for the tzatziki and squeeze out excess water in a clean towel. Stir together with Greek yogurt, minced garlic, lemon juice, dill, olive oil, and a pinch of salt in a small bowl.
Assemble the Bowls
  1. Divide the cooked quinoa among 4 bowls. Top each with 4 meatballs.
  2. Add cherry tomatoes, diced cucumber, sliced red onion, and kalamata olives around the meatballs.
  3. Spoon tzatziki over the top, then scatter crumbled feta. Drizzle with olive oil, add a lemon wedge, and finish with dill or mint.

Notes

  • Grate the onion, don't dice it, for a smoother meatball texture.
  • Pull meatballs at 160 F / 71 C, don't guess by color alone.
  • Rinse quinoa before cooking to avoid a bitter edge.
  • Squeeze cucumber dry before mixing into tzatziki.