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

Scale

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