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- 1 lb ground beef or ground turkey - 1/2 cup breadcrumbs (whole wheat optional) - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 clove garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 egg, beaten - 1 red bell pepper, chopped - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 2 cups cherry tomatoes - 2 tablespoons olive oil - Salt and pepper to taste - 1 cup plain Greek yogurt - 1/2 cucumber, grated and drained - 1 clove garlic, minced - 1 tablespoon lemon juice - Salt to taste You need these ingredients to make the Sheet-Pan Greek Meatball Bowls. Start with the meatballs. They are the heart of this dish. You can choose ground beef or turkey. Both taste great. Mix them with breadcrumbs, Parmesan, parsley, and garlic. Dried oregano adds a nice Greek flavor. Add salt and pepper to season well. Then, mix in a beaten egg. The egg helps bind everything. Make medium-sized meatballs and place them on the sheet pan. Next, you’ll prepare the vegetables. The red bell pepper, zucchini, and red onion add color and taste. Cherry tomatoes burst with juice when roasted. Toss these veggies with olive oil, salt, and pepper. Spread them out on the other side of the pan. Finally, we need the tzatziki sauce. This sauce is cool and creamy. Mix Greek yogurt with grated cucumber, garlic, lemon juice, and salt. It pairs well with the meatballs and veggies. Now you have everything ready to create a quick and tasty meal! Set your oven temperature to 400°F (200°C). This step warms up your oven for roasting. In a large bowl, combine the following meatball ingredients: - 1 lb ground beef or ground turkey - 1/2 cup breadcrumbs (can use whole wheat) - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 clove garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 egg, beaten Mix these ingredients until just combined. Then, form the mixture into medium-sized balls. Place them on one side of a lined sheet pan. In a separate bowl, toss these vegetables with olive oil and seasonings: - 1 red bell pepper, chopped - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 2 cups cherry tomatoes - 2 tablespoons olive oil - Salt and pepper to taste Spread the vegetables evenly on the other side of the sheet pan. This ensures they roast well. Place the sheet pan in the preheated oven. Roast for 20-25 minutes. Check that the meatballs reach an internal temperature of 165°F (74°C). The veggies should be tender and slightly charred. While the meatballs and vegetables roast, prepare the tzatziki sauce. In a bowl, combine: - 1 cup plain Greek yogurt - 1/2 cucumber, grated and drained - 1 clove garlic, minced - 1 tablespoon lemon juice - Salt to taste Mix well and refrigerate until ready to serve. Once everything is cooked, remove the sheet pan from the oven. To assemble, create bowls with a portion of cooked meatballs, roasted vegetables, and a generous dollop of tzatziki sauce on top. Enjoy this colorful meal! To make great meatballs, use fresh herbs. Fresh parsley adds a bright taste. It lifts the dish and makes it pop. Be sure not to overmix the meatball mixture. This keeps them tender and juicy. Mix just until the ingredients blend. Feel free to swap seasonal vegetables for variety. Try using asparagus or eggplant when in season. You can also add more color by using different bell peppers. Yellow and orange peppers give a lovely hue to the dish. For a tasty twist, add fresh dill to your tzatziki sauce. It brings a refreshing taste. Adjust the garlic level based on your taste. If you like it mild, use less garlic. If you want a bold flavor, add more. {{image_2}} You can easily change the protein in your meatballs. Ground chicken or lamb works great. They add a unique flavor while keeping the dish light. Want something meat-free? Try chickpeas or lentils instead. They make a tasty vegetarian option. You can serve these bowls over different grains. Brown rice is a hearty choice. Quinoa adds a nice crunch and protein boost. Couscous is quick and fluffy. If you prefer something handheld, wrap the meatballs and veggies in pita bread. It makes for a fun meal on the go. Add some heat for a spicy kick. Toss in red pepper flakes to the meatballs or veggies. This gives your dish a nice zing. You can also serve a spicy sauce on the side. It’s a great way to customize your meal to your taste. Store leftover meatballs and veggies in an airtight container. This will keep them fresh for up to three days. Make sure to keep the tzatziki sauce in a separate container. This helps it stay cool and tasty. When you reheat, the oven is best. Set it to 350°F (175°C) and place the food inside for even warmth. If you need a quick option, use the microwave. Just heat in short bursts until warm. For easy meals later, freeze the meatballs in portions. This way, you can grab what you need. Avoid freezing the tzatziki sauce. It tastes best when fresh, so make it when you're ready to eat. Check the internal temperature reaches 165°F (74°C). This ensures they are safe to eat. Use a meat thermometer for the best accuracy. Once they reach this temp, they are juicy and fully done. Yes, you can prepare them and store in the fridge or freeze. If you freeze them, form the meatballs and place them in a single layer on a tray. Once frozen, transfer them to a bag. They will be ready when you need a quick meal. Substitute with sour cream or plain yogurt. These options will still give you a creamy sauce. While the flavor may differ slightly, they will still taste great. Use gluten-free breadcrumbs for a gluten-conscious option. This small swap keeps the meatballs tasty while catering to those who avoid gluten. Always check the labels to ensure no hidden gluten. Any combination of bell peppers, zucchini, or root vegetables can work well. Feel free to mix and match based on what you have. Seasonal veggies always add extra flavor and nutrition to your meal. This recipe brings together healthy meatballs, vibrant veggies, and refreshing tzatziki. You can easily follow each step to create a delicious meal. Remember to use fresh herbs for the best taste. Feel free to mix and match ingredients, and store any leftovers properly. This dish is versatile and great for any night of the week. Enjoy cooking and making this meal your own!

Sheet-Pan Greek Meatball Bowls

Savor the flavors of Greece with these delicious Sheet-Pan Greek Meatball Bowls! This easy recipe combines juicy meatballs, vibrant roasted vegetables, and a refreshing tzatziki sauce for a satisfying meal. Perfect for busy nights, it takes just 40 minutes from prep to table. Click through to discover how you can whip up this flavorful dish that everyone will love. Your taste buds will thank you!
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Ingredients
  

For the Meatballs:

1 lb ground beef or ground turkey

1/2 cup breadcrumbs (can use whole wheat)

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 egg, beaten

For the Vegetables:

1 red bell pepper, chopped

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

2 cups cherry tomatoes

2 tablespoons olive oil

Salt and pepper to taste

For the Tzatziki Sauce:

1 cup plain Greek yogurt

1/2 cucumber, grated and drained

1 clove garlic, minced

1 tablespoon lemon juice

Salt to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Make the Meatballs: In a large bowl, combine the ground beef (or turkey), breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, pepper, and beaten egg. Mix until just combined. Form into medium-sized meatballs and place on one side of a large sheet pan lined with parchment paper.

      Prepare the Vegetables: In a separate bowl, toss the chopped bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread them out on the other side of the sheet pan, ensuring they’re in a single layer for even roasting.

        Roast in the Oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.

          Make the Tzatziki Sauce: While the meatballs and vegetables are roasting, prepare the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, and salt. Mix well and refrigerate until ready to serve.

            Serve the Bowls: Once everything is cooked, remove the sheet pan from the oven. To assemble, create bowls with a portion of cooked meatballs, roasted vegetables, and a generous dollop of tzatziki sauce on top. You can also serve it over cooked brown rice or quinoa for a complete meal.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                - Presentation Tips: Serve in shallow bowls, layering the meatballs and vegetables, and drizzle additional tzatziki sauce on top. Garnish with a sprinkle of fresh parsley for added color.