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Greek Meatball Bowls
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4.97 from 27 votes

Greek Meatball Bowls

Bowl filled with meatballs, couscous, delicious roasted vegetables, and topped with a creamy Tzatziki sauce
Prep Time6 hrs 20 mins
Cook Time25 mins
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Greek, greek meatball bowls, greek meatballs, meal prep, tzatziki sauce
Servings: 5 Bowls
Author: Star @ the skinny-ish dish


Tzatziki Sauce

  • 1/2 cup light sour cream
  • 1/2 cup non fat greek yogurt
  • 1/2 cup shredded english cucumber (about 1/2 cup total after water is pressed out)
  • 1-2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1 tsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp kosher salt

Greek Roasted Vegetables

  • 2 lbs total fresh vegetables i love a mix yellow squash, zucchini, bell peppers, red onions, asparagus
  • 2 tbsp olive oil
  • tbsp Greek Seasoning I use Cavender's
  • 2 tsp dried oregano
  • ½ tsp smoked paprika

Greek Meatballs

  • 1 lb uncooked extra lean ground beef
  • 1 lb lean ground turkey
  • 2 tsp kosher salt
  • 2 tbsp oregano
  • tsp garlic powder
  • ½ tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • cooking spray


  • 2 cups uncooked Pearl Couscous
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 tbsp fresh lemon juice (optional)

Optional additions

  • Feta
  • Chopped lettuce/cucumber/tomato


Tzatziki Sauce

  • Shred the cucumber using a food processor or a box grater. Either method works perfectly. Add the shredded cucumber to a piece of cheesecloth and wrap it up and press it over a sink multiple times until little to no water is being pressed out.
    In a medium bowl add the greek yogurt, sour cream, dill, garlic powder, lemon juice, olive oil, and kosher salt. Stir together well. Salt and Pepper to taste!
    This will taste best if it's able to be refrigerated for at least one hour before serving.

Greek Roasted Vegetables

  • *If you're making the vegetables and meatballs at the same time be sure to adjust one of the oven racks to the top and one in the middle before preheating.
    Preheat oven to 425 degrees. Spray an extra large sheet pan with cooking spray (or line with aluminum foil for easy clean up and spray with cooking spray). *If you don't have an extra large sheet pan then use two smaller sheet pans. It's important to not overcrowd the vegetables or they will steam instead of get delicious and lightly "crisp" edges.
    Place the cut up vegetables onto the sheet pan and drizzle with oil and shake seasoning all over. My secret to the best roasted vegetables is to get in there and massage the spices and oil into the vegetables super well so it's better distributed for cooking.
    Place the sheet pan into the oven and roasted for about 20-25 minutes. Give'm a good mix about have way through if you can and if you are like me and want them a little extra brown and crispy on the edge you can broil them for a few extra minutes, but be sure to watch'm because they can burn real quick. Salt and pepper to taste!

Greek Meatballs

  • Adjust oven rack to the top position in oven and preheat to 425 degrees.
    In a bowl add raw beef, turkey, panko, paprika, oregano, garlic, and salt. Mix meat together well for only about 45-50 seconds. You don't want to over mix the meat because the meatballs will become tough. Spray a little cooking spray on hands and form and roll into about 34 (1 oz) meatballs. Lightly spray a sheet pan with cooking spray and add meatballs. Cook the meatballs until golden brown for about 10-12 minutes or until internal temp is 165. Let meatballs rest for a few minutes before cutting into them.
    To make the Greek Meatballs and the Vegetables at the same time add the pan of vegetables in first and cook for about 12 minutes total. Give the vegetables a good stir and place back in the oven. Add the pan of meatballs to the top oven rack and cook all together for a total of about 10 minutes.


  • In a medium sauce pan, add 1 tsp garlic powder, 1 tsp of oil and 3 cups of water bring to a boil. Add 2 cups dry couscous and cook for about 8-10 minutes until done. Salt and Pepper to taste and if you’ve got it - squeeze half of a lemon over it and lightly stir in for a nice fresh pop of flavor.
  • Build the bowls!
  • Add 1/2 cup couscous to bowl followed by 1 cup of roasted vegetables and 3-4 meatballs then drizzle with 1-2 tablespoons of tzatziki sauce. Enjoy!


Suggested serving size based on WW points and nutrition (adjust according to your own amount preference and needs: 1/2 cup couscous, 4 Greek meatballs, 1 cup roasted vegetables, 2 tablespoons Tzatziki sauce 


Bowls should be about 9 Points for the above amounts, but to double check tap the links below for your personal points and be sure to adjust points for serving sizes of different components if needed.  (plus the amount of couscous or whatever grain you use)


Tzatziki Sauce: Link to your ww personal points 


Greek Meatballs: Link to your ww personal points (be sure to adjust servings for how many meatballs you putting in the bowl- 1 point for 1 meatball, 2 points for 2 meatballs, 3 points for 3 meatballs etc etc)


Roasted Greek Vegetables: Link to your ww personal points


Cooked Couscous should be 2pts for 1/2 cup, but check your tracker. It might be zero points for some or it might be more for others because that's the way ww personal points can be. 


Calorie Info including 4 (4 oz) Greek Meatballs, 1 Cup Roasted Vegetables, 2 tbsp Tzatziki sauce 

403 Calories, 17g, 4.5g saturated fat, 178g sodium, 16g carbohydrates, 12g net carbohydrates, 3g fiber, 7g sugar (0g added sugar/0g sugar alcohol), 25.2g protein

If adding 1/2 cup couscous add these nutritional facts into your calculation

88 calories, 0g fat, 3.9g sodium, 18.2 carbohydrates, 1.1g fiber, 0g sugar (0g added sugar, 0g sugar alcohol), 3g protein 


Note: the nutritional info and ww points in this recipe are estimated depending on the individual products I used. Please input your own products and info if you need complete accuracy. Thank you!