Greek Meatball Bowl

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Cook Pearl Barley

• 50g Pearl Barley
• 175mL Chicken Stock

In a pot, add your pearl barley and chicken stock. Bring to a boil and allow to simmer for about 25-30 minutes or until liquid is fully absorbed.

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Form and Cook Meatballs

• 200g Ground Beef
• 1/4 Small Red Onion
• 2 Garlic Clove
• 10g Fresh Parsley
• 1/2 tsp Dried Oregano
• 2 tbsp Breadcrumbs
• 1 Small Egg

While barley is simmering, preheat your oven to 400 F. In a bowl, mix your ground beef, red onion, garlic clove, fresh parsley, dried oregano, breadcrumbs, and egg together to form roughly 8-10 small meatballs. Add them onto a baking tray and bake in the oven at 400 F for around 15-18 minutes, flipping halfway through and ensuring they are fully cooked.

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Assemble Bowl

• 1/4 Cucumber
• 1 Roma Tomato
• 5 Kalamata Olives
• 40g Shredded Lettuce
• 1 tbsp Tzatziiki
• 1 tbsp Hummus

Chop and prepare all of your vegetables to begin layering your bowl. Start with your pearl barley on the bottom, followed by your meatballs and then your vegetables on the side. Add a dalop of tzatziki and hummus to finish the dish and enjoy!