Greek Meatball Bowl (Printable)
Juicy Greek meatballs over rice with crisp vegetables, feta, and cool tzatziki.
# What You'll Need:
→ Meatballs
01 - 1 lb 2 oz 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. Mix until just incorporated, then roll into 1-inch diameter meatballs.
02 - Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until evenly browned and cooked through, approximately 8 to 10 minutes. Transfer to paper towels to drain excess oil.
03 - Whisk together Greek yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, salt, and pepper in a bowl. Refrigerate until ready to serve.
04 - 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 Hints:
01 -
- The tzatziki ties everything together with a coolness that balances the warm spiced meat perfectly
- It looks like something from a restaurant but comes together in under an hour with zero fuss
02 -
- Squeezing the grated cucumber for the tzatziki seems tedious but skipping it will leave you with a watery mess that slides right off the bowl
- 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 in the fridge for 15 minutes before shaping so the breadcrumbs can absorb moisture and hold everything together better
- Use the back of a spoon to really press the grated cucumber against a sieve when draining it for the tzatziki, your hands alone will not get enough water out