Greek Pork Meatball Bowls


  • 1 Mini Cucumber
  • 1 Roma Tomato
  • 10 ounces Ground Pork
  • 1 Tablespoon Dried Oregano
  • 1/4 Cup Panko
  • 2 Tablespoons Greek Vinaigrette
  • 2 Tablespoons Sour Cream
  • 1/4 teaspoon Sugar


  1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and quarter cucumber lengthwise; slice crosswise into 1/2-inch-thick pieces. Dice Tomato.
  2. In a medium bowl, combine pork, oregano, panko, 3/4 teaspoon salt, and pepper. Form into 12 1-1/2 inch meatballs.
  3. Place meatballs on a lightly oiled baking sheet. Roast on top rack until browned and cooked through, 14-16 minutes.
  4. In a small bowl, combine cucumber, tomato, and 2 teaspoons vinaigrette; season with salt and pepper. 
  5. In a second small bowl, combine sour cream, remaining vinaigrette, and sugar; season with salt and pepper. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency.
  6. Serve meatballs and veggies in bowl with couscous; drizzle with creamy Greek sauce. Or put everything in pita bread as sandwiches.
Serves 2.

Recipe from the kitchen of Every Plate.


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