Greek Meatball Bowl (Printable)
Juicy Greek meatballs with tzatziki, feta, and crisp veggies over rice for a fresh Mediterranean meal.
# What you'll need:
→ For the 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
→ For the Bowl
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
→ For the Tzatziki
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 - In a large bowl, combine ground meat, grated onion, garlic, egg, breadcrumbs, parsley, mint, oregano, cumin, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
02 - Portion the mixture and roll into small meatballs approximately 1 inch in diameter.
03 - Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through, about 8 to 10 minutes. Drain on paper towels.
04 - In a bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, salt, and pepper. Refrigerate until ready to serve.
05 - Divide cooked rice or quinoa among four bowls. Arrange meatballs, diced cucumber, cherry tomatoes, sliced red onion, olives, and crumbled feta on top. Drizzle with tzatziki, garnish with fresh dill, and serve with lemon wedges.
# Expert Tips:
01 -
- Everything comes together in under an hour with barely any fancy technique involved
- The tzatziki alone is worth memorizing because it makes everything taste like a vacation
02 -
- Squeezing the grated cucumber for the tzatziki is the single most important step and I learned this the hard way after serving watery sauce twice
- Frying in batches instead of crowding the pan is what gives you that caramelized crust instead of steamed pale meatballs
03 -
- Let the meatball mixture rest for ten minutes before shaping so the breadcrumbs absorb moisture and hold everything together better
- Making the tzatziki a few hours ahead rather than right before serving transforms it completely