Ingredients
-
- 12 oz (350 g) ground beef
- 1 tbsp dried mint
- 1 tbsp dried basil
- 1/2 tsp dried thyme
- 3 tbsp olive oil (divided)
- 1/2 red bell pepper, chopped
- 3 garlic cloves
- 1 scallion, chopped
- 1/2 tsp salt
- 1 tsp crushed red pepper flakes
- Black pepper, to taste
- 1/2 cup Greek yogurt
- 1 garlic clove, minced
- 1 cucumber, chopped
- 1 cup tomatoes (preferably cherry tomatoes, halved)
- Feta cheese, crumbled
- 2 scallions, chopped
- Olives, to taste
- 2 cups lettuce, chopped
Instructions
- In a mixing bowl, combine ground beef, scallion, red bell pepper, 1 tbsp olive oil, thyme, mint, basil, crushed red pepper flakes, salt, black pepper, and 3 pressed garlic cloves.
- Mix thoroughly using your hands or a fork until well combined.
- Form the mixture into meatballs or small patties.
- Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Cook the meatballs for 6-8 minutes, turning until golden brown and fully cooked.
- Prepare the yogurt garlic sauce by mixing Greek yogurt with 1 minced garlic clove and a pinch of salt.
- Assemble bowls: add lettuce, cucumber, tomatoes, olives, scallions, and crumbled feta cheese. Drizzle with olive oil if desired.
- Top with cooked meatballs and serve with the yogurt garlic sauce on the side.
- If meal prepping, store meatballs, salad, and sauce in separate airtight containers for up to 3-4 days.
Notes
-
- For a lighter option, substitute ground beef with ground turkey or chicken.
- Use dairy-free yogurt for a dairy-free version.
- For keto, reduce or omit tomatoes.
- Store sauce and salad separately to maintain freshness.
- Meatballs freeze well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
