Description
These nutrient-dense Greek lamb meatball bowls are packed with 32g of high-quality protein per serving. Featuring succulent, herb-infused lamb paired with a refreshing crisp cucumber and tomato salad, this dish is the perfect Mediterranean-inspired meal for muscle recovery and clean energy. Serve over your favorite grain base with a dollop of creamy tzatziki for a balanced, vibrant lunch or dinner that satisfies every craving while keeping you fueled throughout the day.
Ingredients
1.5 lbs ground lamb
1 cup red onion, diced
1 large egg
3 cloves garlic, minced
0.5 cup parsley, chopped
1 tbsp fresh mint, chopped
1 tsp dried oregano
0.25 cup tapioca flour
2 cups cucumber, diced
2 cups cherry tomatoes, halved
0.25 cup red onion, sliced
0.25 cup Kalamata olives, pitted
2 tbsp olive oil
1 tbsp lemon juice
3 cups cooked grain base
2 cups romaine lettuce, shredded
0.75 cup tzatziki
Feta cheese, crumbled
Lemon wedges
Instructions
Place lamb, diced onion, egg, garlic, herbs, oregano, salt, and pepper in a large bowl and mix until uniform.
Cover and refrigerate for 60 minutes to bloom flavors and set structure.
Combine cucumber, tomatoes, onions, and olives in a bowl; toss with olive oil, lemon juice, salt, and pepper.
Form the chilled meat into 30 small meatballs and roll lightly in tapioca flour.
Heat a cast-iron skillet over medium-high heat and sear meatballs until browned and cooked through (165°F internal temperature).
Assemble bowls by layering lettuce and grain base, topping with meatballs and Greek salad, and finishing with tzatziki and feta.
Notes
Ensure meat mixture is very cold before shaping to prevent the meatballs from falling apart. Use brown rice, quinoa, or farro as the grain base. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25
- Cook Time: 15
- Category: High Protein Meals
- Method: Pan-searing
- Cuisine: Mediterranean