Greek Meatball Bowls with Quinoa and Tzatziki
Baking the lamb meatballs at 200°C (400°F) browns the outside while the center cooks through, and keeping them close to golf-ball size lets the batch finish together. I pair them with fluffy quinoa and cool tzatziki, then finish with a sharp lemon-olive oil drizzle for warm and cold parts in one bowl.
