Greek Pork Meatball Bowls with Roasted Lemon Potatoes

Greek Pork Meatball Bowls are the perfect summertime meal! Healthy and satisfying, these are an easy lunch or dinner that can also be meal-prepped!

greek pork meatball bowls with roasted lemon potatoes

Celebrate warmer weather with fresh flavours of the Mediterranean! This recipe includes juicy pork meatballs packed with Greek-inspired seasonings, tangy roasted lemon potatoes, and fresh crunchy vegetables drizzled in a creamy feta yogurt sauce. What’s not to love!

Lean ground pork is used for its relatively low cost compared to other meats – great for students and budget-conscious folks alike! Lean ground pork is also a good source of high quality protein, B vitamins, iron and zinc. Nonetheless, if pork’s not your thing, read on for substitution suggestions!

creamy feta yogurt sauce on a spoon

Tips for Making Greek Pork Meatball Bowls

Substitutions & add-ins:

  • Not into pork? No sweat! Ground chicken or turkey would be great substitutions. You could also try your hand at lentil meatballs (like these from Minimalist Baker!) if you’re looking for a vegetarian version – just substitute any seasonings with the ones in this recipe!
  • Switch up the veggies. This is a great opportunity to use up what you have on hand. Vegetables you would typically find in a Greek salad, like cucumbers, tomatoes, red onions or olives would work especially well in this dish.
  • Save time with a store bought sauce. If you don’t feel like making your own, another yogurt-based sauce like tzatziki would be just as yummy!

Meal Prep & Storage:

This would be a great recipe to add to your weekly lunch rotation! To prep in advance, prepare each component – the meatballs, potatoes, veggies and sauce – and store separately in the fridge. (Note: you could probably pre-portion 2-3 days worth of meals into containers too, as long as you keep the sauce on the side).

Bonus Tip: make a double batch of meatballs and freeze for even easier prep, or last minute meals. To use right away, simply reheat from frozen in the oven or a frying pan until hot all the way through. Or transfer the meatballs from the freezer to the fridge for use throughout the week.

close up of creamy feta yogurt sauce drizzled over a greek pork meatball bowl

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Greek Pork Meatball Bowls with Roasted Lemon Potatoes

These Greek Pork Meatball Bowls are the perfect summertime meal! Juicy meatballs packed with Greek seasonings, roasted lemon potatoes, and fresh crunchy vegetables all drizzled in a tangy feta yogurt sauce.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course, Salad
Servings: 4 people

Ingredients

Greek Pork Meatballs

  • 1 pound ground pork
  • 1 cup frozen spinach (85g), thawed and squeezed of excess liquid
  • 1 large egg
  • 1/4 cup breadcrumbs
  • 1 teaspoon each: garlic powder, dried oregano, salt
  • 1/2 teaspoon each: paprika, dried thyme, onion powder, black pepper, red chili flakes
  • 2 tablespoons olive oil, for frying

Roasted Lemon Potatoes

  • 1 pound yellow potatoes, about 5 small
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each: garlic powder, salt, pepper
  • 1/4 cup chicken broth

Creamy Feta Yogurt Sauce

  • 1/2 cup plain Greek yogurt
  • 1/4 cup feta cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • salt & pepper
  • water, to thin

For the bowls

  • romaine lettuce, chopped
  • bell peppers, sliced
  • feta cheese

Instructions

For the Greek Pork Meatballs

  • Combine all meatball ingredients, except for the olive oil, in a bowl. Gently mix until everything is just incorporated. Avoid over-mixing to prevent tough meatballs. Roll the meat mixture into approximately 16 evenly-shaped balls and set aside for frying.
  • Heat the olive oil in a frying pan over medium heat. Add the meatballs in batches if needed, and brown on all sides (about 15 minutes total). The meatballs are fully cooked when an internal thermometer reads 160°F.

Lemon Roasted Potatoes

  • Preheat your oven to 375°F. Wash and slice the potatoes into 6-8 wedges per potato. Place on a prepared baking sheet and toss with the olive oil, lemon juice and spices. Arrange the potato slices into a single layer to ensure even browning. Pour the broth into the bottom of the pan – avoid pouring over the potatoes so that the spices are not washed off. Bake for 30 minutes, turning halfway, or until golden brown and tender.

Creamy Feta Yogurt Sauce

  • Combine all ingredients in a blender or food processor and mix until mostly smooth. If your Greek yogurt is really thick, add water a tablespoon at a time until you reach your desired consistency.

Bowls

  • In a bowl, arrange the romaine lettuce and bell peppers. Top with meatballs, lemon roasted potatoes and finish with a drizzle of yogurt sauce and extra feta crumbles!

Notes

Baked meatballs: Alternatively, you can bake the meatballs in a 400°F oven for about 20 minutes. The internal temperature of the meatballs should reach 160°F when they are fully cooked.

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