Greek Meatball Bowl (Printable)
Juicy Greek meatballs with tzatziki, crisp vegetables, and feta over rice for a fresh Mediterranean meal.
# What You'll Need:
→ Meatballs
01 - 1.1 lbs ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 1 large egg
05 - 1 oz breadcrumbs
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh mint, chopped
08 - 1 tsp dried oregano
09 - ½ tsp ground cumin
10 - Salt and pepper to taste
11 - 2 tbsp olive oil for frying
→ Bowl Components
12 - 7 oz cooked brown or white rice, or quinoa
13 - 1 medium cucumber, diced
14 - 7 oz cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
16 - 3.5 oz Kalamata olives, pitted
17 - 3.5 oz feta cheese, crumbled
18 - 2 tbsp fresh dill, chopped
19 - Lemon wedges for serving
→ Tzatziki Sauce
20 - 7 oz Greek yogurt
21 - ½ cucumber, grated and squeezed dry
22 - 1 garlic clove, minced
23 - 1 tbsp fresh dill, chopped
24 - 1 tbsp fresh lemon juice
25 - Salt and pepper to taste
# How To Make It:
01 - Combine ground meat, grated onion, garlic, egg, breadcrumbs, parsley, mint, oregano, cumin, salt, and pepper in a large bowl. Mix until just incorporated, then shape into 1-inch diameter meatballs.
02 - Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through, approximately 8 to 10 minutes. Transfer to paper towels to drain excess oil.
03 - Combine Greek yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, salt, and pepper in a bowl. Stir until smooth and refrigerate until ready to serve.
04 - Divide cooked rice or quinoa among four bowls. Arrange meatballs, diced cucumber, cherry tomatoes, red onion, olives, and crumbled feta on top. Drizzle with tzatziki, garnish with fresh dill, and serve with lemon wedges.
# Expert Hints:
01 -
- The tzatziki does double duty as sauce and salad dressing so every bite stays creamy without feeling heavy
- You can prep the components separately and build differently each time so it never gets boring
02 -
- Squeezing the grated cucumber for the tzatziki with your hands over the sink saves you from a watery sauce that ruins the whole bowl
- Frying in batches instead of crowding the pan is what gives you that caramelized crust instead of steamed grey meatballs
03 -
- Let the meatball mixture rest in the fridge for fifteen minutes before shaping so the breadcrumbs absorb moisture and hold everything together better
- Crumbling the feta from a block instead of buying precrumbled gives you irregular creamy pieces that melt slightly against the warm meatballs