Greek Meatball Bowl

It doesn’t get any better than this Greek Meatball Bowl. We’re talking chicken meatballs stuffed with feta cheese rest on toasted pearl couscous topped with Greek salad and homemade tzatziki. Everything goes into one pan, and you just let it cook, which makes it perfect for a busy night. It’s truly one of my favorite bowl dinners and a family favorite as well, plus it freezes great for the entire week.

A Quick Look At This Recipe

• Recipe Name: Greek Meatball Bowls with Tzatziki and Pearl Couscous
• Ready In: 45 minutes
• Serves: 6
• Calories: 544 cal
• Main Ingredients: ground chicken or turkey, crumbled feta cheese, egg, panko breadcrumbs, finely grated onion or shallot, garlic cloves, fresh dill
• Why You'll Love It: These Greek meatball bowls combine feta-stuffed chicken meatballs over toasted pearl couscous with a fresh Greek salad and homemade tzatziki for an easy Mediterranean-inspired dinner ready in 45 minutes.

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Why You’ll Love This Recipe

Four components that all come together in about 45 minutes and store separately for a full week of meal prep lunches. Make it once and eat well for days.

Feta and fresh dill in the meatball mixture give them a bold, specifically Mediterranean flavor that makes them genuinely interesting and not just another chicken meatball.

Homemade tzatziki takes about five minutes and tastes about a thousand times better than anything from a container.

– Lyuda

Ingredients Needed to Make A Greek Meatball Bowl

The Chicken Meatballs

Ground chicken or turkey at 92% lean keeps the meatballs juicy without being greasy. Crumbled feta adds salty tang throughout. Egg and panko bind everything together. Grated onion adds moisture and flavor invisibly. Fresh dill, garlic, salt, and pepper season throughout.

The Pearl Couscous

Pearl couscous toasted in olive oil before the broth goes in develops a slightly nutty flavor that makes it a much more interesting bowl base than plain couscous. Chicken broth adds savory depth as it cooks.

The Tzatziki

Finely grated cucumber, thick Greek yogurt, lemon juice, olive oil, garlic, salt, and fresh dill. Stir together and refrigerate. It’s the cooling, creamy element that ties every bowl component together.

The Greek Salad

Chopped English cucumber, halved cherry tomatoes, olives, fresh dill, and crumbled feta dressed in a simple red wine vinegar and olive oil dressing. Bright, fresh, and the perfect contrast to the warm meatballs and couscous.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make Greek Chicken Meatball Bowls

Step 1: Make the Meatballs

Preheat oven to 400°F. Combine all meatball ingredients in a large bowl and mix gently until combined. Portion with a scoop and roll into 18 to 20 meatballs. Bake on a parchment-lined sheet for 18 to 22 minutes until cooked through to 165°F. Or, you can cook in a lightly oiled skillet over medium-high heat for 10 to 12 minutes turning occasionally until golden on all sides.

Step 2: Toast and Cook the Couscous

While the meatballs cook, heat olive oil in a medium saucepan over medium heat. Add the pearl couscous and stir for 2 to 3 minutes until lightly golden and fragrant. Add the broth and salt, bring to a boil, reduce to low, cover, and simmer for 10 to 12 minutes. Let rest covered for 5 minutes then fluff with a fork.

Step 3: Make the Tzatziki

Stir together the grated cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, and dill. Refrigerate until assembly.

Step 4: Make the Greek Salad

Toss the cucumber, tomatoes, olives, dill, and feta together. Whisk the dressing ingredients and pour over. Toss gently.

Step 5: Build the Bowls

Spoon the couscous into bowls. Add the meatballs, a generous scoop of Greek salad, and a big spoonful of tzatziki over everything. Extra dill and feta on top.

Storing and Reheating

Store the meatballs, couscous, Greek salad, and tzatziki separately in sealed containers in the refrigerator for 3 to 4 days. If preferred, the meatballs and couscous can be stored together. Keep the salad and tzatziki separate until serving so that the salad stays crisp and the tzatziki stays fresh. You can reheat the meatballs and couscous in the microwave and assemble fresh bowls at the time you want to eat it.

More Bowl Recipes to Check Out

• Street Corn Chicken Potato Bowl
• Loaded High-Protein Sweet Potato Beef Bowl
• Chicken Gyro Bowl (Easy Greek Chicken Gyros Recipe)
• Chipotle Chicken Burrito Bowls

More Bowl Recipes

Cajun Garlic Butter Steak Bites

Chipotle Chicken Burrito Bowls

Sesame Ginger Chicken Bowls

Chili Crunch Honey Chicken Bowls

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Greek Meatball Bowls with Tzatziki and Pearl Couscous

These Greek meatball bowls combine feta-stuffed chicken meatballs over toasted pearl couscous with a fresh Greek salad and homemade tzatziki for an easy Mediterranean-inspired dinner ready in 45 minutes.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Greek, Mediterranean

Calories: 544

Step By Step Instructions

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Ingredients

  

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For the Chicken Meatballs

• 1 pound ground chicken or turkey 92% lean works especially well
• ⅓ cup crumbled feta cheese
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely grated onion or shallot
• 3 garlic cloves minced
• 1 tablespoon fresh dill finely chopped
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil or avocado oil

For the Pearl Couscous

• 1½ cups pearl couscous
• 2 cups chicken bone broth
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt

For the Tzatziki

• ½ cup finely grated cucumber
• 1 cup thick plain Greek yogurt
• 1 tablespoon fresh lemon juice
• ½ tablespoon olive oil
• 1 garlic clove finely minced, or 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon fresh dill finely chopped

For the Greek Salad

• 1 English cucumber chopped
• 1 pint cherry tomatoes halved
• ½ cup Kalamata or green olives
• 1 tablespoon fresh dill chopped
• 4 ounces feta cheese crumbled

For the Greek Salad Dressing

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• ½ tablespoon fresh lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Method

 

1. Preheat the oven to 400°F if baking the meatballs.
2. In a large bowl, combine the ground chicken or turkey, feta, egg, panko breadcrumbs, grated onion, garlic, dill, salt, pepper, and 2 tablespoons of olive oil. Mix gently until just combined, being careful not to overmix.
3. Using a 1½-tablespoon cookie scoop or spoon, portion the mixture and gently roll into meatballs. You should get about 18–20 meatballs.
4. Oven: Place the meatballs on a parchment-lined or lightly greased baking sheet. Bake for 18–22 minutes, or until the internal temperature reaches 165°F.
5. Stovetop: Heat a large skillet over medium-high heat and lightly coat with oil. Cook the meatballs in batches, turning every few minutes, until golden brown on all sides and the internal temperature reaches 165°F, about 10–12 minutes total.
6. While the meatballs cook, heat the olive oil in a medium saucepan over medium heat.
7. Add the pearl couscous and toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant.
8. Add the chicken broth and salt. Bring to a boil, then reduce the heat to low.
9. Cover and simmer for 10–12 minutes, stirring once or twice, until the couscous is tender and most of the liquid has been absorbed.
10. Remove from the heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Tip: If the couscous is tender but there is still a small amount of liquid left, simply drain off the excess. Cooking time can vary slightly by brand.
11. Add the grated cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, and dill to a bowl. Stir until combined.
12. If using a thinner Greek yogurt, squeeze excess liquid from the cucumber before adding it. If using thick Greek yogurt, you can leave a little of the cucumber liquid for a creamier consistency.
13. Refrigerate until ready to serve.
14. Add the cucumber, tomatoes, olives, dill, and feta to a large bowl.
15. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, and pepper.
16. Pour the dressing over the salad and gently toss to combine.
17. Divide the pearl couscous between bowls. Top with the Greek chicken meatballs, Greek salad, and a generous spoonful of tzatziki.
18. Finish with fresh dill and an extra sprinkle of feta, if desired.

Notes

• Toast the pearl couscous: Don’t skip this step! It gives the couscous a slightly nutty flavor and makes the bowls even more delicious.
• Don’t overcook the couscous. You want it tender but still slightly chewy.
• Use 92% lean ground chicken or turkey for juicy meatballs. Very lean meat can result in drier meatballs.
• Don’t overmix the meatballs. Gently mixing keeps them tender.
• Meal prep tip: Store the meatballs and couscous together, but keep the salad and tzatziki separate until serving.

Nutrition

Calories: 544kcalCarbohydrates: 43gProtein: 33gFat: 28gSaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 123mgSodium: 1293mgFiber: 3gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.