You’re going to love these Greek Meatball Bowls. Bright, savory, and loaded with Mediterranean flavor, they pair crumbled feta and Greek yogurt with fragrant spices for juicy pork meatballs that shine alongside a crisp salad. They’re perfect for an easy weeknight dinner or meal-prepped lunches.
Greek Meatball Bowls
These bowls showcase ground pork mixed with tangy feta and Mediterranean spices for a flavor profile that’s both bright and comforting. The meatballs are straightforward to make and versatile enough to serve on a bed of salad, tucked into pita, or plated family-style. The blend of herbs, spices, and creamy yogurt creates tender meatballs that pair beautifully with fresh vegetables and a zesty dressing.
I recently wanted to expand beyond my usual Greek chicken bowls and tried a version inspired by a neighbor’s stunning dinner photos. The result: an easy, crave-worthy recipe that finishes quickly and holds up well for meal prep.
Why You’ll Love This Dish…
- Flavorful: A mix of Mediterranean spices and crumbled feta gives the meatballs depth and tang.
- Healthy: Served with a fresh Greek-style salad for a balanced meal.
- Versatile: Enjoy as meatballs on a salad, in pita pockets, or as a protein-packed main.
- Easy: Simple ingredients and quick preparation make this weeknight-friendly.
- Meal Prep-Friendly: Cooks up well in advance and stores easily for lunches.
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Recipe Shopping List
Here are the ingredients you’ll need. For exact measurements, follow the recipe card below.
- Ground pork
- Mediterranean spice rub
- Green onion (white part only)
- Garlic powder
- Onion powder
- Red pepper flakes
- Crumbled feta
- Homemade Greek dressing
- Plain Greek yogurt
- Red wine vinegar
- Olive oil
- Lemon juice
- Romaine lettuce
- Kalamata olives
- Cherry tomatoes
- English cucumber
- Marinated artichoke hearts
- Red bell pepper
How To Make This Recipe
Below is a concise overview of the process. Follow the recipe card for full details and exact measurements.
- Preheat: Heat a pellet grill or grill to 350°F.
- Make the dressing: Combine the vinegar, oil, lemon juice, yogurt, and spices and shake or whisk until emulsified.
- Prepare the meatballs: Mix ground pork with the rub, green onion, garlic and onion powders, red pepper flakes, feta, Greek dressing, and yogurt. Form into even patties or meatballs.
- Grill: Cook meatballs 4–6 minutes per side, or until the internal temperature reaches 160°F.
- Assemble: While meat cooks, chop salad ingredients and toss with a portion of the dressing. Drizzle additional dressing over the cooked meatballs before serving.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep meatballs separate from fresh salad components to maintain texture.
Reheat gently in a 350°F oven, briefly on the grill, or in the microwave until warmed through. A quick toss in a skillet with a little butter or oil also works well.
Yes. You can form the meatballs and store them in the refrigerator for up to 24 hours before cooking.
Ground turkey or chicken can replace pork. Swap in your preferred Mediterranean spice blend if you don’t have a specific rub.
Serve This With…
- Grilled pita or warm flatbread
- Tzatziki or yogurt-based sauce
- Hummus
- Roasted or grilled vegetables
More Pork Recipes
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Instant Pot Pork Tenderloin Teriyaki
-
Swedish Meatballs
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Traeger Jalapeno Poppers
Pin For Later
Greek Meatball Bowls
These flavor-packed pork patties are perfect on top of a Greek salad or tucked into warm pita.
15 minutes
20 minutes
35 minutes
Ingredients
Greek Pork Patties
- 1 pound ground pork
- 1 tablespoon Mediterranean rub
- 1 tablespoon green onion, chopped (white part only)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- 2 tablespoons crumbled feta
- 2 tablespoons homemade Greek dressing
- 2 tablespoons plain Greek yogurt
Dressing
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 tablespoons Mediterranean rub
- 2 tablespoons lemon juice
- 2 tablespoons plain Greek yogurt
Salad
- 1 small head romaine lettuce, chopped
- ½ cup kalamata olives, sliced
- 8 cherry tomatoes, halved
- ½ English cucumber, sliced
- ½ cup marinated artichoke hearts, drained and chopped
- ½ cup sliced red bell pepper
- ¼ cup crumbled feta cheese
Instructions
- Preheat your pellet grill or grill to 350°F.
- Mix the dressing ingredients in a jar and shake vigorously until emulsified. Set aside.
- Combine the pork patty ingredients in a bowl and mix until evenly combined.
- Shape the mixture into 6 equal patties. Grill for 4–6 minutes per side, or until the internal temperature reaches 160°F.
- Remove from the grill and let rest briefly.
- While the patties cook, prep the salad and assemble in a large bowl or individual containers for meal prep.
- Drizzle dressing over the patties and salad before serving.
- Optional: Serve with grilled pita strips or tuck the patties into pita pockets for a heartier meal.
Nutrition Information:
Yield:
4
Amount Per Serving:
Calories: 568
Total Fat: 48g
Saturated Fat: 14g
Trans Fat: 0.01g
Unsaturated Fat: 29g
Cholesterol: 98mg
Sodium: 713mg
Carbohydrates: 9g
Fiber: 2g
Sugar: 4g
Protein: 25g
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