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Greek Salad Bowl with Tzatziki & Baked Meatballs .

  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2
    eggs
  • 1
    English cucumber
  • 1 small bunch
    fresh dill
  • 6 cloves
    garlic
  • 1 pint
    grape tomatoes
  • 2
    green bell peppers
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • 1 ½ lb
    lean ground beef
  • 1
    lemon
  • ⅔ cup
    plain Greek yogurt
  • 4
    shallots
  •  
    almond meal/flour
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    salt
  • 1
    Preheat oven to 400°F.
  • 2
    Wash and dry the fresh produce.
    1 small bunch Italian (flat-leaf) parsley
    1 lemon
    1 small bunch fresh dill
    1 English cucumber
    1 pint grape tomatoes
    2 green bell peppers
  • 3
    Shave parsley leaves off the stems; discard the stems and mince the leaves. Add to a large bowl.
  • 4
    Peel and finely dice the shallot. Peel and mince garlic; add both to the bowl with the parsley.
    2 shallots
    4 cloves garlic
  • 5
    Add ground beef, eggs, almond flour, and spices to the bowl and mix with your hands until well combined.
    1 ½ lb lean ground beef
    2 eggs
    ¼ cup almond meal/flour
    2 tsp oregano
    1 tsp salt
    ½ tsp black pepper
  • 6
    Coat a large baking dish with a thin layer of olive oil. Using a tablespoon measure, form the meat mixture into rounded meatballs and place in the dish. Place the dish in the oven and bake until cooked through, 15-20 minutes.
    2 tsp extra virgin olive oil
  • 7
    Meanwhile, make the tzatziki. Mince half of the cucumber and transfer to a medium bowl along with the yogurt and salt.
    ⅔ cup plain Greek yogurt
    ½ tsp salt
  • 8
    Juice and grate the zest from the lemon into the tzatziki bowl.
  • 9
    Shave the dill leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic. Add both to the tzatziki and stir to combine.
    2 cloves garlic
  • 10
    Halve the remaining cucumber lengthwise, then slice crosswise into half rounds. Halve the tomatoes. Transfer both to a medium salad bowl.
  • 11
    Seed the peppers and slice crosswise to form rings. Peel and slice the remaining shallots into rings. Add both to the salad bowl.
    2 shallots
  • 12
    Add veggies, feta, olives, oil, and oregano to a salad bowl and toss to combine.
    1 (4 oz) pkg crumbled feta cheese
    ½ cup Kalamata olives, pitted
    2 tsp extra virgin olive oil
    1 tsp oregano
  • 13
    To serve, divide salad between bowls and top with meatballs and Tzatziki sauce. Enjoy!