Mediterranean Meatball Bowls

Mediterranean Meatball Bowls - Food & Nutrition Magazine - Stone Soup
Photo by Kaleigh McMordie

Are you in need of a nutritious meal that doesn’t leave you underwhelmed in terms of taste or fullness? Of course you are! You also probably want it to be easy to make, right? Maybe you need a meal that’s kid friendly, without being ‘kid food’? If this is you, keep reading because these Mediterranean meatball bowls are going to save your weeknight dinners.

When feeding families, there’s nothing better than deconstructed meals where each person gets to build their own meal from an offering of ingredients. These Mediterranean meatball bowls are the perfect solution for picky eaters (whether adults or kids) and with an option for batch cooking or prepping ahead, you can even throw them together on a busy weeknight without having to cook a thing.

These bowls are filling, satisfying and super nourishing. And they won’t leave you bored since they are loaded with so many delicious Mediterranean flavors.Mediterranean Meatball Bowls -

Batch Cooking for Easier Weeknight Dinners

Not interested in meal prep but also not in to cooking every single night? Batch cooking is a great way to get a delicious, fresh dinner on the table without turning on the oven every time. Basically, you make extra grains, like farro, and protein, like meatballs, when you’re already cooking. Store leftovers in the refrigerator and use them within a few days. If not, package and freeze in portions your family will eat for one meal. Then all you have to do is heat the grains and meatballs when you’re ready to make dinner.

Recipe Variations:

  • Instead of farro you can use your favorite cooked grain, such as quinoa. Or leave the whole grains out altogether and serve with pita bread.
  • If you’re dairy-free, simply leave out the feta cheese and tzatziki.
  • Top with any other toppings you like, such as fresh herbs or olives.
  • Leave off the meatballs for a vegetarian version.

Mediterranean Meatball Bowls


  • 1 cup uncooked farro
  • 3 cups water or broth
  • 1 pound ground beef (I like 90/10 fat for meatballs)
  • 2 cloves garlic, grated or finely minced
  • ⅓ cup onion, grated or finely minced
  • 1 tablespoon fresh oregano, chopped (or 2 teaspoons dried)
  • 2 teaspoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon red wine vinegar (or lemon juice)
  • 1 teaspoon smoked paprika (optional)
  • Pinch salt and black pepper
  • 4 cups baby spinach or other leafy green
  • 1 large cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup hummus and/or tzatziki sauce
  • ¼ cup crumbled feta cheese
  • 1 can chickpeas or garbanzo beans, drained and rinsed
  • Olives, fresh herbs, or any other toppings you like


Preheat oven to 425°F. Make the meatballs by mixing the ground beef, garlic, onion, oregano, dill, red wine vinegar, paprika and salt and pepper in a bowl. Once mixed, roll the ground beef into 1 ½-inch balls and place on a baking sheet lined with parchment or in a cast iron skillet. Bake them for 15 to 20 minutes.

Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

While the meatballs are baking, chop the cucumbers and tomatoes and cook the farro (or your whole grain of choice) according to package instructions.

Once the grains and meatballs are done, assemble the bowls. Start with a bed of grains and leafy greens in each bowl, then add the meatballs, veggies, chickpeas, hummus or tzatziki and feta.


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Kaleigh McMordie
Kaleigh McMordie, MCN, RDN, is a dietitian, mama, extroverted introvert and lover of all things food and cooking with a simple food philosophy: Eat what makes you feel good. She shares real food recipes and wellness tips at