Mediterranean Meatball Bowls

Mediterranean meatball bowls with Greek-inspired beef meatballs, whole grain farro, fresh veggies, chickpeas, tzatziki, and feta make a delicious mix and match family dinner that's healthy and filling.

In need of a nutritious meal that doesn't leave you underwhelmed in terms of taste (or worse, fullness)? Of course! And you'd probably like it to be easy to make. Maybe you even need it to be kid friendly, without being 'kid food'. If this is you, keep reading because these Mediterranean meatball bowls are going to save your weeknight dinners!

Why You'll Love These Mediterranean Meatball Bowls

For feeding families, there's nothing better than deconstructed meals where each person gets to build their own meal from an offering of ingredients. Except for maybe when you don't have to cook said meal. These Mediterranean meatball bowls are the perfect solution for picky eaters (whether adults of kids!) and with an option for batch cooking or prepping ahead, you can even throw them together on a busy weeknight without having to cook a thing!

With the perfect mix of fiber, protein, and fat, these bowls are also filling, satisfying and super nourishing. And they won't leave you bored since they are loaded with so many delicious Mediterranean flavors!

How To Make Mediterranean Meatball Bowls

1. Place farro in a saucepan with water or broth. Bring to a boil and then lower heat, cover and simmer 30-35 minutes, or until farro is tender. Drain any excess water if necessary.
2. While the farro cooks, make the meatballs.
3. Mix up the meatballs by adding everything to a large bowl and mixing with a large spoon or your hands. Roll into 1 ½ inch balls and place in a large cast iron skillet or on a baking sheet lined with parchment.
4. Bake the meatballs in a hot oven for 15-20 minutes or until the internal temperature reaches 160°F.
5. While meatballs cook, chop cucumbers and tomatoes, and prep tzatziki or hummus, if needed.
6. Assemble bowls by adding farro and spinach to bowls, top with meatballs and any veggies or toppings you like.

Batch Cooking For Easier Weeknight Dinners

Not really into meal prep but also not into cooking every single night? Batch cooking is a great way to get a delicious, fresh dinner on the table without turning on the oven every time. Basically, you make extra grains, like farro, and protein, like meatballs, when you're already cooking. Store leftovers in the refrigerator if you'll use them within a few days. If not, package and freeze in portions your family will eat for one meal. Then you just have to heat the grains and meatballs when you're ready to make dinner without ever turning on the oven (or meal prepping!).

Recipe Variations:

• I made these bowls super easy with fresh veggies only, but they’re also delicious with sautéed kale or roasted red peppers and red onions.
• Instead of farro you can use your favorite cooked grain, such as quinoa. Or leave the whole grains out altogether and serve with pita bread.
• If you’re dairy-free, simply leave off the feta cheese and tzatziki. 
• Top with any other toppings you like, such as fresh herbs or olives.
• Leave off the meatballs for a vegetarian version.

If you love this bowl, you'll love my other bowl recipes!

Did you make this recipe? Please leave a rating in the comments!

Mediterranean Meatball Bowls

Print Recipe

Mediterranean meatball bowls with Greek-inspired beef meatballs, whole grain farro, fresh veggies, chickpeas, tzatziki, and feta make a delicious mix and match family dinner that's healthy and filling.

• Author: Kaleigh
• Prep Time: 20 min
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: main dish
• Method: baked
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 1 cup uncooked farro
• 3 cups water or broth
• 1 lb ground beef (I like 90/10 for meatballs)
• 2 cloves garlic, grated or finely minced
• ⅓ cup onion, grated or finely minced
• 1 tbsp fresh oregano, chopped (or 2 tsp dried)
• 2 tsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp red wine vinegar (or lemon juice)
• 1 tsp smoked paprika (optional)
• Pinch salt and black pepper
• 4 cups baby spinach or other leafy green
• 1 large cucumber, sliced
• 1 cup cherry tomatoes, halved
• ½ cup hummus and/or tzatziki sauce
• ¼ cup crumbled feta cheese
• Canned chickpeas, drained and rinsed or roasted
• Olives, fresh herbs, or any other toppings you like

Instructions

1. Heat oven to 425°F.
2. Make the meatballs by mixing together all the ingredients in a bowl. Roll them into 1 ½-inch balls and place on a baking sheet lined with parchment or in a cast iron skillet. Bake them for 15-20 minutes. 
3. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. 
4. While the meatballs are baking, chop the veggies and cook your favorite whole grain. I like farro or quinoa, but you can really use any whole grain that you love. These bowls are also great for using leftover grains if you like to batch cook.
5. Once the grains and meatballs are done, assemble the bowls. Start with a bed of grains and leafy greens in each of 4 bowls, then add the meatballs, veggies, chickpeas, hummus/tzatziki and feta.

Notes

• Double up on the farro and meatballs when cooking and freeze for next time you want to make these bowls.

Recipe Variations:

• I made these bowls super easy with fresh veggies only, but they’re also delicious with sautéed kale or roasted red peppers and red onions.
• Instead of farro you can use your favorite cooked grain, such as quinoa. Or leave the whole grains out altogether and serve with pita bread.
• If you’re dairy-free, simply leave off the feta cheese and tzatziki. 
• Top with any other toppings you like, such as fresh herbs or olives.
• Leave off the meatballs for a vegetarian version.

Keywords: mediterranean grain bowls, mediterranean meatball grain bowls, Greek meatball bowls