This Mediterranean Bowl brings bold Greek flavors to a low-carb, high-fat plate that’s both nourishing and satisfying. Tender baked venison meatballs are paired with roasted vegetables, crisp greens, briny olives, and creamy feta, then finished with an easy and delicious tzatziki sauce. It’s everything you love about a classic Mediterranean bowl—without the grains or excess carbs. If you don’t have venison, feel free to swap it out with ground beef, chicken or turkey!
Perfect for meal prep or an easy weeknight dinner, this bowl balances protein, healthy fats, and fresh herbs while letting the natural flavor of venison shine. Light, hearty, and deeply flavorful, it’s a keto meal that doesn’t feel like a compromise.
I love keeping this recipe low carb, but it would be delicious paired with quinoa or rice to add some heartiness!
Greek Venison Meatball Mediterranean Bowls
Ingredients
- 1 lb (450 g) ground venison (or Beef or Turkey!)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 large egg
- ½ cup bread crumbs (I like Italian herb!)
- ¼ cup fresh parsley, finely chopped
- 1½ tablespoons fresh mint, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Zest of ½ lemon
- 2 tablespoons olive oil
- 1–1½ teaspoons salt
- ½ teaspoon black pepper
Turmeric Roasted Vegetables
- 1 medium zucchini, sliced
- 1½ cups cauliflower florets or diced eggplant
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Bowl Assembly (quantity per bowl)
- 1-2 cups romaine, arugula, or spring mix
- ¼ cup Kalamata olives, sliced
- ⅓ cup full-fat feta cheese, crumbled
- ½ cup chopped artichokes
- 1 cup sliced cucumbers
- ½ cup chopped tomatoes
- ¼ avocado, cubed
- Fresh parsley or mint, for garnish
- Extra olive oil, for drizzling
Tzatziki Sauce
- small container of full-fat Greek yogurt or labneh
- 1½ tablespoons olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove, finely grated
- 2 tablespoons grated or thinly sliced cucumber, squeezed very dry
- ¼ teaspoon salt
- 1 tablespoon dill
- Pinch of black or white pepper
Instructions
1. Prepare the Meatballs
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground venison, grated onion, garlic, egg, bread crumb, parsley, mint, oregano, cumin, lemon zest, olive oil, salt, and pepper. Mix gently just until combined.
Roll the mixture into golf-ball-sized meatballs and place them evenly on the prepared baking sheet.
Bake for 18–22 minutes, turning once halfway through, until cooked through and lightly browned. For extra color, broil for 1–2 minutes at the end if desired.
2. Roast the Vegetables
While the meatballs bake, toss the zucchini and cauliflower (or eggplant) with olive oil, oregano, turmeric, salt, and pepper.
Spread evenly on a baking sheet and roast at 400°F (220°C) for 15–20 minutes, flipping once, until tender and lightly caramelized.
3. Make the Keto Tzatziki
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, cucumber, dill, salt, and pepper until smooth. Refrigerate until ready to use.
4. Assemble the Bowls
Divide the greens between bowls and add the olives, cucumbers, tomatoes, artichokes and avocado. Top with roasted vegetables and 2-3 venison meatballs per serving.
Finish with crumbled feta, fresh herbs, and a generous spoon of keto tzatziki. Drizzle lightly with olive oil before serving.
5. Enjoy, Cheers!
Notes
- This bowl is naturally gluten-free and keto-friendly
- Ideal for meal prep—store components separately and assemble before serving
- For ultra-low carbs, use cabbage or greens instead of cauliflower