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A bowl with couscous, herbed meatballs, cucumber-tomato-olive salad, and a dollop of tzatziki, garnished with dill. Yellow cherry tomatoes are in the background.
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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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6
Calories: 544kcal

Ingredients

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

Instructions

  • Preheat the oven to 400°F if baking the meatballs.
  • 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.
  • Using a 1½-tablespoon cookie scoop or spoon, portion the mixture and gently roll into meatballs. You should get about 18–20 meatballs.
  • 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.
  • 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.
  • While the meatballs cook, heat the olive oil in a medium saucepan over medium heat.
  • Add the pearl couscous and toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant.
  • Add the chicken broth and salt. Bring to a boil, then reduce the heat to low.
  • Cover and simmer for 10–12 minutes, stirring once or twice, until the couscous is tender and most of the liquid has been absorbed.
  • 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.
  • Add the grated cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, and dill to a bowl. Stir until combined.
  • 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.
  • Refrigerate until ready to serve.
  • Add the cucumber, tomatoes, olives, dill, and feta to a large bowl.
  • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, and pepper.
  • Pour the dressing over the salad and gently toss to combine.
  • Divide the pearl couscous between bowls. Top with the Greek chicken meatballs, Greek salad, and a generous spoonful of tzatziki.
  • 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: 544kcal | Carbohydrates: 43g | Protein: 33g | Fat: 28g | Saturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1293mg | Fiber: 3g | Sugar: 5g