Greek Meatball Bowl (Printable)
Juicy Greek meatballs over rice with crisp veggies, feta, and cool tzatziki sauce.
# 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 - 1/2 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
20 - 7 oz Greek yogurt
21 - 1/2 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, avoiding overworking the meat.
02 - Portion the mixture into small rounds approximately 1 inch in diameter, rolling gently between your palms to form even balls.
03 - Heat olive oil in a large skillet over medium heat. Fry meatballs in batches, turning occasionally, until browned and cooked through, about 8 to 10 minutes. Drain on paper towels.
04 - 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.
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, sprinkle with fresh dill, and serve with lemon wedges.
# Expert Tips:
01 -
- The tzatziki recipe alone is worth keeping in your back pocket for everything from grilled chicken to pita chips
- Everything comes together in under an hour with zero fancy techniques or equipment
02 -
- Squeezing the grated cucumber for the tzatziki is not optional, I once skipped it and ended up with a soup instead of a sauce
- Frying in batches instead of crowding the pan is what gives you that brown crust instead of steamed pale meatballs
03 -
- Let the meatball mixture rest for 15 minutes in the fridge before shaping, the breadcrumbs absorb moisture and hold everything together better
- Use a microplane to grate the onion and cucumber, it creates a finer texture that disappears into the meat and sauce