Ingredients
Scale
- 1 pound (500 g) ground beef
- 3 garlic cloves, finely minced
- 2 medium onions, finely minced
- 2 tbsp breadcrumbs
- 1 tsp baking soda powder
- 1 cup fresh herbs (parsley, mint, coriander), finely chopped
- 1 tbsp olive oil
- ½ tsp salt
- black pepper, to taste
- 6 medium potatoes, cut into wedges
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp dried oregano
- 1 cup thick Greek yogurt
- ½ cucumber, grated and squeezed
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 0.3 cup fresh dill or mint, chopped
- 2 cups crisp lettuce leaves
- 2 medium tomatoes, chopped
- 2 cucumbers, chopped
- ½ red onion, chopped
- ½ cup Kalamata olives, pitted and halved
Instructions
- Mix ground beef, garlic, onions, breadcrumbs, baking soda, herbs, olive oil, salt, and pepper. Refrigerate for 2 hours.
- Roll into meatballs. Bake at 425°F for 30-40 minutes or cook in a skillet for 10-15 minutes.
- Toss potato wedges with olive oil, salt, pepper, cumin, paprika, and oregano. Roast at 425°F for 40-60 minutes.
- Combine yogurt, cucumber, garlic, lemon juice, dill, and olive oil for tzatziki. Chill until serving.
- Layer lettuce, Greek salad, potatoes, meatballs, and tzatziki in a bowl. Garnish with herbs.
Notes
- Refrigerate meatball mixture for better texture.
- Squeeze excess water from cucumber for thicker tzatziki.
- Flip potatoes halfway for even roasting.
- Prep Time: 2 hours 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: Greek
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg