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overhead photo of quinoa bowls with meatballs

Mediterranean Quinoa Bowls with Lamb Meatballs

I love that these bowls are perfect for lunch of dinner and great for meal prep. Quinoa grains topped with loads of flavor bursting mediterranean ingredients and tender tender lamb meatballs!
Course Main Dish
Cuisine Mediterranean
Keyword lamb meatballs, meal prep grain bowls, mediterranean quinoa bowls, quinoa bowls
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 950kcal


Mediterranean Quinoa Bowls

  • 2 cups mixed greens or baby spinach
  • lamb meatballs about 4 per bowl
  • 2 cups cooked quinoa
  • 1 cup feta crumbles
  • ½ european cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1⅓ cup tzatziki
  • 2 tablespoons tahini
  • ½ cup Greek dressing about 2 tablespoons per bowl
  • 8 wedges pita chips

Lamb Meatballs

  • 1 pound ground lamb
  • 1 clove garlic minced
  • ½ cup plain breadcrumbs
  • ½ cup milk
  • ¼ cup onion flakes
  • 1 teaspoon oregano
  • ½ teaspoon ground coriander
  • ¼ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Toasted Pita Chips

  • 2 whole wheat pitas
  • 1 tablespoon Trader Joes za'tar seasoning see notes
  • 1 pinch salt


  • Prep. 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.
  • Mix. 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.
  • Make the meatballs. 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.
  • Make the quinoa 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 spices and flaked sea salt. Cut in quarters and serve alongside your Mediterranean quinoa bowls.


  • You can mince ¼ of a small yellow onion to substitute for onion flakes.
  • The trader joes za'tar season can easily be substituted.  Just take a pinch of each of the seasonings used in the lamb meatballs (oregano, ground coriander, thyme, and pepper).
  • Quinoa can be served cold or hot.  If meal prepping these bowls, keep the lamb meatballs separate and heat before serving.


Calories: 950kcal | Carbohydrates: 67g | Protein: 39g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1744mg | Potassium: 853mg | Fiber: 7g | Sugar: 14g | Vitamin A: 959IU | Vitamin C: 18mg | Calcium: 438mg | Iron: 6mg