Greek Meatball Bowls

Step 1

Shred the cucumber using a food processor or a box grater. Either method works perfectly. Add the shredded cucumber to a piece of cheesecloth and wrap it up and press it over a sink multiple times until little to no water is being pressed out. In a medium bowl add the greek yogurt, sour cream, dill, garlic powder, lemon juice, olive oil, and kosher salt. Stir together well. Salt and Pepper to taste!This will taste best if it's able to be refrigerated for at least one hour before serving.

Step 2

*If you're making the vegetables and meatballs at the same time be sure to adjust one of the oven racks to the top and one in the middle before preheating. Preheat oven to 425 degrees. Spray an extra large sheet pan with cooking spray (or line with aluminum foil for easy clean up and spray with cooking spray). *If you don't have an extra large sheet pan then use two smaller sheet pans. It's important to not overcrowd the vegetables or they will steam instead of get delicious and lightly "crisp" edges. Place the cut up vegetables onto the sheet pan and drizzle with oil and shake seasoning all over. My secret to the best roasted vegetables is to get in there and massage the spices and oil into the vegetables super well so it's better distributed for cooking.Place the sheet pan into the oven and roasted for about 20-25 minutes. Give'm a good mix about have way through if you can and if you are like me and want them a little extra brown and crispy on the edge you can broil them for a few extra minutes, but be sure to watch'm because they can burn real quick. Salt and pepper to taste!

Step 3

Adjust oven rack to the top position in oven and preheat to 425 degrees. In a bowl add raw beef, turkey, panko, paprika, oregano, garlic, and salt. Mix meat together well for only about 45-50 seconds. You don't want to over mix the meat because the meatballs will become tough. Spray a little cooking spray on hands and form and roll into about 34 (1 oz) meatballs. Lightly spray a sheet pan with cooking spray and add meatballs. Cook the meatballs until golden brown for about 10-12 minutes or until internal temp is 165. Let meatballs rest for a few minutes before cutting into them. To make the Greek Meatballs and the Vegetables at the same time add the pan of vegetables in first and cook for about 12 minutes total. Give the vegetables a good stir and place back in the oven. Add the pan of meatballs to the top oven rack and cook all together for a total of about 10 minutes.

Step 4

In a medium sauce pan, add 1 tsp garlic powder, 1 tsp of oil and 3 cups of water bring to a boil. Add 2 cups dry couscous and cook for about 8-10 minutes until done. Salt and Pepper to taste and if you’ve got it - squeeze half of a lemon over it and lightly stir in for a nice fresh pop of flavor.

Step 5

Build the bowls!

Step 6

Add 1/2 cup couscous to bowl followed by 1 cup of roasted vegetables and 3-4 meatballs then drizzle with 1-2 tablespoons of tzatziki sauce. Enjoy!