When I had the idea to make Greek meatballs and turn it into a Greek bowl with couscous, cucumber salad and tzatziki sauce, I honestly wasn’t sure my family would love it. But, I was wrong! They all loved it so much they immediately requested it go on our repeat dinner menu.
Sheet Pan Greek Meatballs Your Family Will Love
My five year old said, “This is alicious!” (which means delicious). If you’re looking for a complete dinner idea that is fresh, healthy and flavorful, that is the one.
Below I’ll teach you how to make delicious, moist Greek meatballs, a simple, fresh cucumber salad, and pair it all with my tried-and-true tzatziki sauce over a bed of soft couscous.
Ingredients for Greek Meatballs with CousCous, Cucumber Salad and Tzatziki Sauce
Get the full recipe with measurements and instructions in the recipe card below. Here is a summary of what you’ll need:
For the Meatballs
- Breadcrumbs
- Egg
- Fresh flat-leaf Italian Parsley, chopped
- Garlic, minced
- Ground cumin
- Sea salt
- Black pepper
- Ground chuck
For the Cucumber Salad
- English cucumber, diced small
- Tomatoes, diced small
- Red onion, diced small
- Flat leaf Italian Parsley, roughly chopped
- Salt & Pepper
For the CousCous
- Water
- Unsalted butter
- Couscous
- Lemon juice
- Salt & Pepper
For the Tzatziki Sauce
- Follow my tried-and-true authentic Greek tzatziki sauce recipe!
Optional Toppings
- Feta cheese
- Freshly chopped parsley for garnish
How to Make Greek Meatballs with CousCous, Cucumber Salad and Tzatziki Sauce
This easy, healthy dinner is packed with flavor and will be a family favorite! Here are the easy steps:
- To make the Tzatziki sauce: Make the tzatziki sauce (I recommend doing this ahead of time so it has time to chill).
- To make the cucumber salad: dice cucumbers, tomatoes, red onion, and flat leaf parsley and combine in a small bowl or tupperware. Add salt & pepper to taste and chill in the refrigerator until time to assemble bowls.
- To make the meatballs: Preheat oven to 425°F.
- Combine bread crumbs and egg, mix well.
- To the egg mixture, add chopped fresh flat-leaf Italian parsley, freshly minced garlic, ground cumin, sea salt, and black pepper. Mix to combine.
- Add ground chuck and stir (or use your hands) to distribute the seasoned mixture throughout the beef.
- Form into meatballs (about golf ball sized). Place meatballs on a lightly greased baking tray.
- Bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs. Rest 5-10 minutes before serving.
- To make the couscous: While the meatballs are resting, bring water, butter, and salt to a boil in a medium saucepan. Add couscous, cover, and remove from the heat. Let stand for 5 minutes and then fluff with a fork. Squeeze the juice of 1/2 a lemon into the couscous and adjust the salt & pepper to your taste.
- Assemble the bowls: Spoon couscous into each serving bowl. Top with tomato cucumber salad and meatballs. Top with Tzatziki sauce and any other desired toppings like feta cheese and fresh chopped parsley. Enjoy!
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Greek Meatballs with CousCous, Cucumber Salad and Tzatziki Sauce
When I had the idea to make Greek meatballs and turn it into a Greek bowl with couscous, cucumber salad and tzatziki sauce, I honestly wasn't sure my family would love it. But, I was wrong! They all loved it so much they immediately requested it go on our repeat dinner menu.
Ingredients
For the Tzatziki Sauce
- Follow my tried-and-true authentic Greek tzatziki sauce recipe! (link in the notes below)
For the Meatballs
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tablespoons fresh flat-leaf Italian parsley chopped
- 1 tablespoon garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 pound ground chuck
For the Cucumber Salad
- 1 cup English cucumber diced
- 1 cup tomatoes diced
- 1/2 cup red onion diced
- 1 tablespoon flat leaf Italian parsley chopped
- Salt & pepper to taste
For the Couscous
- 1 cup water
- 1 teaspoon unsalted butter
- 1 cup couscous
- Juice of 1/2 a lemon
- Salt & Pepper to taste
Optional Toppings
- Feta cheese
- Fresh parsley chopped
Instructions
To make the Tzatziki sauce:
To make the cucumber salad:
- Dice cucumbers, tomatoes, red onion, and flat leaf parsley and combine in a small bowl or tupperware. Add salt & pepper to taste and chill in the refrigerator until time to assemble bowls.
To make the meatballs:
- Preheat oven to 425°F.
- Combine bread crumbs and egg, mix well.
- To the egg mixture, add chopped fresh flat-leaf Italian parsley, freshly minced garlic, ground cumin, sea salt, and black pepper. Mix to combine.
- Add ground chuck and stir (or use your hands) to distribute the seasoned mixture throughout the beef.
- Form into meatballs (about golf ball sized). Place meatballs on a lightly greased baking tray.
- Bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs. Rest 5-10 minutes before serving.
To make the couscous:
- While the meatballs are resting, bring water, butter, and salt to a boil in a medium saucepan. Add couscous, cover, and remove from the heat. Let stand for 5 minutes and then fluff with a fork. Squeeze the juice of 1/2 a lemon into the couscous and adjust the salt & pepper to your taste.
Assemble the bowls:
- Spoon couscous into each serving bowl. Top with tomato cucumber salad and meatballs. Top with Tzatziki sauce and any other desired toppings like feta cheese and fresh chopped parsley. Enjoy!
Hi, I’m Jessica! I am wife to Chris, and mom to Kaip, Alana and Koa. I am a website developer and blogger. In this space, I share about everything from parenting, making money from home, recipes, mom lifestyle, and things for kids! Learn more about me here.
