Greek Meatball Bowl (Print)
Juicy Greek meatballs with tzatziki, feta, and crisp vegetables over rice for a fresh Mediterranean meal.
# Ingredient List:
→ 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
# How-To Steps:
01 - Combine ground meat, grated onion, garlic, egg, breadcrumbs, parsley, mint, oregano, cumin, salt, and pepper in a large bowl, mixing until just incorporated. Roll into 1-inch round meatballs.
02 - Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until deeply browned and cooked through, approximately 8 to 10 minutes. Transfer to paper towels to drain excess fat.
03 - Whisk together Greek yogurt, grated and squeezed cucumber, minced garlic, dill, and lemon juice in a bowl. Season with salt and pepper, then refrigerate until ready to use.
04 - Portion cooked rice or quinoa evenly among four bowls. Arrange meatballs, diced cucumber, cherry tomatoes, red onion, olives, and crumbled feta over the base. Drizzle with tzatziki, garnish with fresh dill, and serve with lemon wedges alongside.
# Expert Suggestions:
01 -
- Everything comes together in under an hour with mostly pantry staples you probably already have
- The tzatziki alone is worth memorizing because it elevates literally anything you spoon it onto
02 -
- Squeezing the grated cucumber for the tzatziki seems tedious but skipping this step turns your sauce into a watery mess every single time
- Cooking the meatballs in batches rather than crowding the pan is the difference between a proper sear and steamed grey balls
03 -
- Let the meatball mixture rest in the fridge for twenty minutes before shaping because cold mixture holds together far better than room temperature
- Use a small cookie scoop to portion the meatballs so they cook evenly and all end up the same size