Name: Briam with Greek Meatballs: Quick & Easy Meals
Yield: 6
Cuisine: Greek
Ingredients: 1/4 cup olive oil; 1 large eggplant, peeled and diced; 3 zucchini, diced; 4-5 potatoes, peeled and diced; 1 onion, finely chopped; 6 garlic cloves, grated; 1 bell pepper, diced; 1 teaspoon dried crushed oregano; 1 (15-oz) can crushed tomatoes; salt, to taste; freshly cracked black pepper to taste; crushed red pepper flakes to taste; 1/4 cup finely chopped parsley; 2 tablespoons finely chopped fresh mint; feta cheese for garnish; feta cheese; kalamata olives; bread; salad; keftedes meatballs

Jump to Recipe

Two Greek classics put together for an amazing dinner your family will love!

My healthy and delicious briam with Greek meatballs is a quick and easy meal for any night of the week. It’s ready in under an hour and a great way to sneak veggies in without your family noticing. Briam is a classic Greek vegetable stew similar to French ratatouille, and my Greek meatballs, known as keftedes, are light, juicy, and packed with flavor.

I’m going to serve it with the homemade no-knead bread I posted last week. It’s super easy to make, has a crispy crust, and is perfect for dipping in the rich briam tomato sauce. If you meal prep for the week ahead, you can make the meatballs and freeze them before cooking, so all you have to do is thaw and cook them. I usually have a couple of batches in my freezer at all times.

Why will I make this often?

Melt in your mouth zucchini and eggplant,

Pillowy soft potatoes,

Sweet peppers,

Rich, sweet heat tomato sauce,

Fresh, peppery, minty herbs

Tangy, creamy feta

Briny, fruity olives, and

Tender, juicy, flavor-packed meatballs!

Greek Vegetable Stew (briam) with meatballs and homemade bread

What do I need to make briam?

Olive oil -you can use cooking oil or a richly flavored extra virgin olive oil to add flavor to the briam.

Eggplant -peeled and diced into large chunks.

Zucchini -diced to about the same size as the eggplant pieces.

Potatoes -peeled and diced to the same size as the eggplant and zucchini.

Onion -finely chopped red or yellow onion to evenly distribute in the sauce.

Garlic cloves -grated or minced to melt into the sauce.

Bell pepper -diced into small chunks to flavor the sauce.

Dried crushed oregano -adds tons of earthy, herby flavor.

Crushed tomatoes -make the perfect rich, sweet, deep-flavored sauce for all the veggies.

Salt & freshly cracked black pepper -enhances the flavor of the veggies.

Crushed red pepper flakes -I like to kick it up a bit, but leave it out if you don’t.

Parsley -finely chopped to add clean, mild pepperiness.

Mint -finely chopped to elevate the briam with tons of incredible freshness.

What can I serve with briam?

Feta cheese -I love topping briam with feta because it adds a salty, creamy texture to the caramelized and roasted veggies.

Kalamata olives -adds another robust, salty, fruity bite to the briam.

Bread -try my no-knead bread for an easy way to soak up every drop of the delicious tomato sauce.

Salad -a green salad is all you need to cool this meal down for summer. It’s so simple and a staple in my house.

Keftedes meatballs -another easy to make Greek classic that pairs perfectly with briam.

How do I cook the eggplant and zucchini?

Heat a large Dutch oven or pot over medium heat and pour in the oil. Add the eggplant to the pot, season with salt and pepper, and cook over medium-high heat until golden. Then, transfer to a plate. Pour some more olive oil into the pot and do the same with the zucchini. Transfer to the plate with the eggplant.

How do I cook the peppers, onions & potatoes?

Reduce the heat to medium and add the onion, potatoes, and bell pepper. Season lightly with salt and pepper and cook until softened, about 10 minutes. Add the garlic and warm through until fragrant.

How do I make the briam?

Return the eggplant and zucchini to the pot and add the tomatoes, oregano, and crushed red pepper flakes. Bring to a boil and then reduce the heat to low. Cover the pot with the lid and simmer for 30 minutes or longer.

How do I thicken the sauce?

The sauce will thicken, and the vegetables will be very tender. The longer you cook it, the thicker the sauce will be. Taste and adjust the seasoning if needed.

How do I serve briam with Greek meatballs?

I mix the herbs right into the briam and top the whole thing with feta, and I fry the meatballs while the stew is cooking so everything is ready at the same time. Then, I serve the meatballs alongside the briam with more feta, kalamata olives, and bread. You can make a quick green salad to lighten the whole meal. Kali Orexi!

Can I make this all ahead?

Yes! I like it best when we eat it fresh and then have leftovers for breakfast with an egg on top the next day. However, you can make the whole thing on the weekend and reheat it for an instant dinner during the week. Once refrigerated, it will stay fresh for up to five days.

Do you have more Briam recipes?

Watch the Video