Name: Mediterranean Quinoa Bowls with Lamb Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 bowls
Cuisine: Mediterranean
Ingredients: 1 pound ground lamb; 1 clove garlic (minced); 0.5 cup plain breadcrumbs; 0.5 cup milk; 0.25 cup onion flakes; 1 teaspoon oregano; 0.5 teaspoon ground coriander; 0.25 teaspoon thyme; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 cups mixed greens or baby spinach; 2 cups cooked quinoa; 0.5 european cucumber chopped; 1 cup cherry tomatoes (halved); 1 cup feta crumbles; 1.33 cup tzatziki; 2 tablespoons tahini; 0.5 cup Greek dressing; 2 whole whole wheat pitas; 1 tablespoon Trader Joe's za'atar seasoning; 1 pinch salt

How to Make the Best Mediterranean Quinoa Bowls with Lamb Meatballs

These Mediterranean quinoa bowls with lamb meatballs bring together the best flavors of the Mediterranean in one nutritious, satisfying bowl. The tender, herb-infused lamb meatballs provide a delicious protein base, while the fresh vegetables, creamy feta, and zesty tzatziki sauce make every bite burst with Mediterranean goodness. Whether you’re looking for a wholesome lunch or a dinner that feels restaurant-quality, these bowls deliver.

What makes these bowls so special is their versatility and meal-prep friendly nature. You can prepare the components ahead of time and assemble them when you’re ready to eat, making them perfect for busy weekdays. The combination of cooked quinoa, fresh greens, crisp vegetables, and a homemade tahini drizzle creates a perfectly balanced meal that’s both satisfying and nourishing.

Complete your Mediterranean feast with homemade pita chips—toasted until golden and seasoned with za’atar for an authentic touch. These bowls are a celebration of fresh, quality ingredients coming together in perfect harmony, transforming a simple grain bowl into something truly special.

Instructions

Prepare

Preheat the oven to 350°F and line a sheet pan with parchment paper.
In a medium bowl combine the breadcrumbs and milk, set aside.

Make the Meatballs

In a large bowl, combine the ground lamb, garlic, onion flakes, oregano, coriander, thyme, salt, pepper, and the soaked breadcrumb mixture.
Mix with your hands until the ingredients are evenly distributed, or combine the ingredients in the bowl of a standing mixer and mix on the lowest speed with the paddle attachment for about 45 to 60 seconds.
To get the most tender meatballs, handle the meat as little as possible. Scoop about 2 tablespoons of the meatballs mixture with your hands, a tablespoon, or a medium cookie scoop and gently pinch into a rough ball shape.
Bake on the parchment-lined sheet pan at 350°F for 25 minutes.

Assemble the Bowls

While the meatballs bake, prep the quinoa bowls. Layer the greens, quinoa, cucumbers, tomatoes, and feta into four bowls. Drizzle with dressing.
Top the quinoa bowls with tzatziki, cooked meatballs, and a light drizzle of tahini.
*Optional:* sprinkle lightly with fresh chopped mint.

Make the Pita Chips

Heat a cast-iron pan over medium to medium-high heat.
Generously drizzle pitas with olive oil and toast until golden brown on both sides.
Sprinkle with za'atar seasoning and flaked sea salt. Cut in quarters and serve alongside your Mediterranean quinoa bowls.

Notes

For a lighter version, you can reduce the tahini drizzle or use Greek yogurt instead of some of the tzatziki.
These bowls are perfect for meal prep—assemble the components in separate containers and combine when ready to eat.
If you don't have za'atar seasoning, substitute with a mix of dried oregano, sumac, and sesame seeds.

Mediterranean Quinoa Bowls with Lamb Meatballs Recipe

How to Make the Best Mediterranean Quinoa Bowls with Lamb Meatballs