A Hearty Spring Mediterranean Meatball Bowl

This vibrant, satisfying bowl combines juicy herb-packed meatballs with fresh spring vegetables, creamy feta, and a bright lemon-herb sauce. It’s filling yet light, perfect for spring evenings when you want comfort without heaviness.

Ready in about 40 minutes.

Servings: 4 generous bowls Prep time: 15 minutes Cook time: 20–25 minutes

Ingredients

For the Meatballs (makes about 20 small meatballs)

• 1 lb (450g) ground lamb or lean ground beef (or a 50/50 mix; which is what I prefer)

• ½ cup finely chopped shallots

• 3 garlic cloves, minced

• ⅓ cup chopped fresh parsley + 2 tbsp chopped fresh mint (or 1 tsp dried mint)

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp ground coriander

• ½ tsp cinnamon (optional, for warmth)

• 1 large egg

• ⅓ cup breadcrumbs (or almond flour for gluten-free)

• Zest of 1 lemon + 1 tbsp lemon juice

• 1 tsp salt + ½ tsp black pepper

• 2 tbsp olive oil (for cooking)

For the Bowl Base & Veggies

• 1 cup uncooked quinoa, couscous, or farro

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 1 cup fresh peas

• 2 cups baby spinach or arugula

• 1 cucumber, diced

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• ½ cup Kalamata olives

• ¾ cup crumbled feta cheese

• Fresh mint and parsley for garnish

• Lemon wedges

For the Quick Lemon-Herb Sauce (or use tzatziki)

• ½ cup Greek yogurt

• 2 tbsp tahini

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 garlic clove, grated

• 2 tbsp chopped fresh dill or parsley

• Salt & pepper to taste

• Water to thin if needed

Instructions

1. Cook the grain: Prepare quinoa, couscous, or farro according to package instructions. Fluff and set aside. While it cooks, prep everything else.

2. Make the meatballs: In a large bowl, combine all meatball ingredients except the olive oil. Mix gently with your hands until just combined — don’t overmix. Roll into 1.5-inch meatballs.

3. Cook the meatballs & spring veggies: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 8–10 minutes, turning occasionally, until browned and cooked through (internal temp 160°F/71°C for beef/lamb). Remove meatballs to a plate.

   In the same skillet (add a splash more oil if needed), add asparagus pieces and cook 3 minutes. Add peas and cook another 2–3 minutes until bright green and tender-crisp. Season lightly with salt and a squeeze of lemon.

4. Make the sauce: Whisk together all sauce ingredients. Add a splash of water to reach a drizzle-able consistency. Taste and adjust seasoning.

5. Assemble the bowls: Divide the warm grain among 4 bowls. Layer on spinach/arugula, roasted asparagus and peas, cucumber, tomatoes, red onion, and olives. Add 4–5 meatballs per bowl. Sprinkle generously with feta, fresh herbs, and a big drizzle of the lemon-herb sauce. Serve with extra lemon wedges.

What is your favorite spring dish?

Stay Hungry Besties-

Until Next Time!

Serena - Wild Bloom Farm Cafe'