Greek Meatball Bowl (Printable)
Juicy Greek meatballs over rice with crisp veggies, olives, feta, and cool tzatziki.
# What You 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
# Directions:
01 - Combine ground meat, grated onion, garlic, egg, breadcrumbs, parsley, mint, oregano, cumin, salt, and pepper in a large bowl, mixing until just incorporated. Roll into small meatballs approximately 1 inch in diameter.
02 - Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until evenly browned and cooked through, about 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 generously with tzatziki, garnish with fresh dill, and serve with lemon wedges.
# Expert Tips:
01 -
- The tzatziki is genuinely the best part and you will want to put it on everything
- It looks like something from a restaurant but uses ingredients you probably already have
02 -
- Squeezing the grated cucumber for the tzatziki is not optional unless you want a watery sauce
- Cooking the meatballs in batches instead of crowding the pan is what gives you that real sear instead of steamed gray balls
03 -
- Wetting your hands slightly before rolling the meatballs prevents sticking without adding extra oil
- Letting the cooked meatballs rest for a couple of minutes before serving keeps them juicier