If you love bold Mediterranean flavors and hearty, nutritious meals, these Mediterranean Salad Bowls with Lebanese BBQ Meatballs are for you! This dish is packed with spiced meatballs, fresh vegetables, fluffy grains, and a tangy dressing, creating a perfectly balanced and satisfying meal.
The Lebanese-inspired meatballs are made with a blend of ground beef or lamb, aromatic spices, and fresh herbs, grilled to perfection with a smoky BBQ glaze. Paired with a refreshing salad, creamy hummus, and fluffy couscous or quinoa, this dish is both delicious and nutrient-rich. Whether you’re meal-prepping for the week or serving a healthy family dinner, these bowls are a fantastic option!
Why You Will Love Making This Recipe
- Healthy & Nourishing: Packed with lean protein, fiber, and essential vitamins.
- Bursting with Flavor: The spiced Lebanese meatballs bring deep, savory notes complemented by fresh Mediterranean ingredients.
- Perfect for Meal Prep: These salad bowls store well and can be easily customized.
- Versatile & Customizable: Swap grains, veggies, or proteins to suit your dietary needs.
- Great for Any Occasion: Ideal for quick lunches, healthy dinners, or meal prepping for the week!
Ingredients:
For the Lebanese BBQ Meatballs:
- 1 lb ground beef or lamb
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp BBQ sauce (for glazing)
For the Mediterranean Salad Bowls:
- 2 cups cooked quinoa or couscous
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, sliced
- 1/2 cup hummus
- 1/4 cup feta cheese (optional)
- 1/4 cup kalamata olives
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Salt & pepper, to taste
Equipment Used:
- Mixing bowls
- Baking sheet or grill
- Skillet (for pan-searing)
- Tongs
Directions & Instructions
1. Prepare the Meatballs:
- In a mixing bowl, combine ground beef or lamb, onion, garlic, parsley, cumin, coriander, cinnamon, salt, and black pepper.
- Roll the mixture into small meatballs (about 1 inch in diameter).
- Heat olive oil in a skillet over medium heat.
- Cook the meatballs for 8-10 minutes, turning occasionally until browned.
- Brush with BBQ sauce and grill or broil for an additional 2-3 minutes for a smoky glaze.
2. Assemble the Salad Bowls:
- In a large bowl, mix cherry tomatoes, cucumber, red onion, olives, olive oil, lemon juice, oregano, salt, and pepper.
- Divide cooked quinoa or couscous into serving bowls.
- Add the salad mixture, hummus, feta cheese (if using), and grilled meatballs.
- Drizzle with additional lemon juice and olive oil before serving.
Nutritional Information
Per serving:
- Calories: 450
- Protein: 30g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 6g
- Sugar: 4g
This meal is high in protein and fiber, making it a great balanced option for those looking to eat healthy while enjoying rich Mediterranean flavors.
Prep Time and Cook Time:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations:
- Vegetarian Version: Use falafel or grilled halloumi instead of meatballs.
- Dairy-Free Option: Omit feta cheese or use dairy-free alternatives.
- Extra Crunch: Add toasted pine nuts or sunflower seeds.
Frequently Asked Questions
1. Can I make the meatballs ahead of time?
Yes! You can prepare the meatballs and store them in the fridge for up to 3 days or freeze them for up to 3 months.
2. What can I use instead of couscous or quinoa?
Try brown rice, farro, or even cauliflower rice for a low-carb option.
3. How do I store leftovers?
Keep everything in separate airtight containers in the fridge for up to 4 days.
Pro Tips By Lyndy
- Use fresh herbs like parsley and mint for an extra boost of flavor.
- Grill the meatballs instead of pan-searing for a smokier taste.
- Let the meatballs rest for 5 minutes before serving to lock in the juices.
Serving Suggestions
- Serve with pita bread and a side of tzatziki sauce.
- Top with extra lemon juice for a fresh, tangy taste.
- Pair with a cold glass of lemonade for a refreshing summer meal!
Mediterranean Salad Bowls with Lebanese BBQ Meatballs : A Flavorful & Healthy Meal
If you love bold Mediterranean flavors and hearty, nutritious meals, these Mediterranean Salad Bowls with Lebanese BBQ Meatballs are for you! This dish is packed with spiced meatballs, fresh vegetables, fluffy grains, and a tangy dressing, creating a perfectly balanced and satisfying meal.
- Mixing bowls
- Baking sheet or grill
- Skillet (for pan-searing)
- Tongs
For the Lebanese BBQ Meatballs:
- 1 lb ground beef or lamb
- 1/2 cup finely chopped onion
- 2 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp BBQ sauce (for glazing)
For the Mediterranean Salad Bowls:
- 2 cups cooked quinoa or couscous
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (diced)
- 1/4 red onion (sliced)
- 1/2 cup hummus
- 1/4 cup feta cheese (optional)
- 1/4 cup kalamata olives
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Salt & pepper (to taste)
- Prepare the Meatballs:
- In a mixing bowl, combine ground beef or lamb, onion, garlic, parsley, cumin, coriander, cinnamon, salt, and black pepper.
- Roll the mixture into small meatballs (about 1 inch in diameter).
- Heat olive oil in a skillet over medium heat.
- Cook the meatballs for 8-10 minutes, turning occasionally until browned.
- Brush with BBQ sauce and grill or broil for an additional 2-3 minutes for a smoky glaze.
- Assemble the Salad Bowls:
- In a large bowl, mix cherry tomatoes, cucumber, red onion, olives, olive oil, lemon juice, oregano, salt, and pepper.
- Divide cooked quinoa or couscous into serving bowls.
- Add the salad mixture, hummus, feta cheese (if using), and grilled meatballs.
- Drizzle with additional lemon juice and olive oil before serving.
Use fresh herbs like parsley and mint for an extra boost of flavor.
Grill the meatballs instead of pan-searing for a smokier taste.
Let the meatballs rest for 5 minutes before serving to lock in the juices.