Greek Meatball Bowl (Printable)
Juicy Greek meatballs with tzatziki, fresh vegetables, and feta over rice.
# 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 - In a large bowl, combine ground meat, grated onion, minced 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 into small rounds approximately 1 inch in diameter. Roll gently between your palms to form even spheres.
03 - Heat olive oil in a large skillet over medium heat. Cook meatballs in batches without crowding, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Transfer to paper towels to drain.
04 - Combine Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper in a bowl. Stir until smooth and refrigerate until ready to serve.
05 - Divide cooked rice or quinoa among four bowls. Arrange meatballs, diced cucumber, cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta over each portion. Drizzle generously with tzatziki and finish with chopped fresh dill and lemon wedges.
# Expert Advice:
01 -
- Everything comes together in under 45 minutes with zero fancy techniques required
- The tzatziki is the kind of sauce you will want to eat with a spoon straight from the bowl
- Each bite hits crunchy, creamy, tangy, and savory all at once
02 -
- Squeezing the grated cucumber for the tzatziki thoroughly is the single most important step and skipping it will ruin the consistency
- Letting the meatball mixture rest for ten minutes before shaping makes them hold together much better in the pan
03 -
- Pan fry instead of bake if you want that caramelized crust that oven cooking simply cannot replicate
- Substitute ground chicken or turkey and add an extra half teaspoon of cumin to compensate for the milder flavor