These delicious Greek Meatball Orzo Bowls with Mint Goddess Dressing are packed with variety of flavors, textures and nutrients making them perfect for satisfying meal. Greek feta meatballs are piled on top of orzo, fresh veggies – cucumbers, cherry tomatoes and arugula. And they’re served with a creamy mint goddess dressing that’s loaded with tasty goodness.
Oh meatballs, how do I love thee? Let me count the ways! 1. You can eat them in one bite. 2. They can take on all kinds of sauces and flavors. 3. They’re just the perfect little package of protein. 4. And what’s not fun about a bunch of ingredients in ball form?! (You know the brain is a little bogged down when you start pairing Shakespeare with meatballs. But here we are!) I don’t know about you, but I grew up eating meatballs. They were either of the Italian variety (good ol spaghetti & meatballs – yum!) or hawaiian. It wasn’t until adult years that I realized that the potential for meatballs can go so much further. So today I’m sharing one of my all-time fav greek meatball recipes. And I’ve combined them with some fresh veggies, orzo and a mint goddess dressing for a bowl that you’re sure to love!
What You’ll Need to Make These Greek Meatball Bowls
- For the Meatballs: these greek meatballs are made with lean ground beef, feta, fresh thyme, parsley and oregano (but you can use dried too), fresh garlic, breadcrumbs, cinnamon, salt and pepper. After they’re baked, glaze them with pomegranate molasses. This step is optional, but I highly recommend it!
- For the Mint Goddess Dressing: The bowls are served with this killer creamy dressing made from greek yogurt, EVOO, white wine vinegar, fresh mint, parsley, basil and chives, salt and pepper.
- Fresh veggies: Cucumbers, cherry tomatoes and arugula.
- Start with a base: Serve the meatballs and veggies on a bed of cooked orzo. Couscous would be a delicious option too!
- Top it off: crumble some fresh feta over the top to make it a little extra tasty!
If you make these Greek Meatball Orzo Bowls with Mint Goddess Dressing Bowls make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Greek Meatball Orzo Bowls with Mint Goddess Dressing
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
- Total Time: 50 minutes
- Yield: About 4 Bowls 1x
- Category: Main
Description
Greek feta meatballs are piled on top of a bed or orzo, fresh veggies – cucumbers, cherry tomatoes and arugula, and they’re served with a flavor-packed mint goddess dressing for a delicious and satisfying bowl.
Ingredients
For the Greek Meatballs:
1 lb ground beef or ground lamb
1/3 c. breadcrumbs
1 egg
1/3 c. crumbled feta
2 Tbsp. minced parsley
1 Tbsp. minced fresh thyme (or 1 tsp. dried)
1 Tbsp. minced fresh oregano (or 1 tsp. dried)
1 garlic clove, minced
1/2 tsp. cinnamon
1/4 tsp. salt
Freshly ground pepper
2 Tbsp. pomegranate molasses (optional, but highly recommend)
For the Mint Goddess Dressing:
1/4 c. fresh mint
1/4 c. fresh parsley
1/4 c. fresh basil
1/4 c. fresh chives
1 c. greek yogurt
2 Tbsp. EVOO
2 Tbsp. white wine vinegar
Pinch of salt
Freshly ground pepper
For the Bowls:
1 c. orzo (whole wheat or regular), cooked according to package directions
1 english cucumber, sliced
1 pint cherry tomatoes, halved
4 handfuls arugula
4 oz. feta crumbled
Instructions
- Preheat oven to 400 degrees. To make the meatballs combine the beef through the salt and pepper. Using your hands mix the ingredients until well incorporated. Scoop 1.5 ounce portions. Using your hands, shape the meatballs into rounds and place on parchment lined baking sheet. Bake for 20 minutes or until cooked through. Remove from the oven and toss warm meatballs with pomegranate molasses.
- To make the mint goddess dressing, add all ingredients to a food processor and pulse until combined.
- Divide the meatballs, cooked orzo, cucumber, tomatoes, arugula and feta between bowls. Serve with mint goddess dressing. Enjoy!
Keywords: greek meatballs, bowl recipe, feta, mint, goddess dressing, orzo
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