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Mediterranean Meatball Bowl

A fresh and healthy bowl featuring warm meatballs, roasted potatoes, and a crisp salad, perfect for meal prep and weight loss.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef Can substitute with lean turkey for a lower calorie option.
  • 1/2 cup breadcrumbs For gluten-free, use gluten-free breadcrumbs.
  • 1/4 cup grated Parmesan cheese Can omit or substitute for a dairy-free option.
  • 1 large egg Acts as a binder for the meatballs.
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper To taste.
For the roasted potatoes
  • 4 medium potatoes, diced
  • 2 tbsp olive oil Use less for a lower calorie option.
For the salad
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 medium red onion, thinly sliced
  • Feta cheese, crumbled (optional) Can be omitted for dairy-free.
  • Olives (optional)
  • Lemon juice, for dressing

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper.
  3. Form the mixture into meatballs and place them on a baking sheet.
  4. In another bowl, toss diced potatoes with olive oil, salt, and pepper, then spread them out on a separate baking sheet.
Cooking
  1. Bake the meatballs and potatoes for 20-25 minutes until cooked through and golden.
Salad Preparation
  1. In a salad bowl, combine cucumber, cherry tomatoes, red onion, and toss with lemon juice.
Serving
  1. Serve meatballs and potatoes over the salad, topped with feta and olives if desired.

Notes

Store leftovers separately in airtight containers. Meatballs and potatoes can be refrigerated for up to 4 days, while the salad stays fresh for 2–3 days if dressed lightly. Freezing is also possible; meatballs and potatoes can last up to 3 months when properly stored.