Greek Meatball Bowl (Printable)
Juicy Greek meatballs over rice with fresh vegetables, feta, and tangy tzatziki.
# Ingredient List:
→ For the 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
→ 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
# Directions:
01 - In a large bowl, combine ground meat, grated onion, garlic, egg, breadcrumbs, parsley, mint, oregano, cumin, salt, and pepper. Mix until just combined, then shape into small meatballs about 1 inch in diameter.
02 - 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.
03 - In a bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, salt, and pepper. Stir until smooth, then 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, sprinkle with fresh dill, and serve with lemon wedges.
# Expert Tips:
01 -
- The tzatziki alone is worth keeping in your fridge at all times
- Everything comes together in under an hour with barely any fancy technique
02 -
- Squeezing the grated cucumber for tzatziki with your bare hands is messy but a clean kitchen towel works even better
- Crowding the pan when frying meatballs drops the oil temperature and steams them instead of browning them
03 -
- Pan fry instead of bake if you want that caramelized crust that adds so much depth to every bite
- Let the meatball mixture rest for ten minutes before shaping so the breadcrumbs fully hydrate