Description
This Greek meatball bowl combines juicy, herb-infused meatballs with fluffy basmati rice, fresh Mediterranean vegetables, and a creamy homemade tzatziki sauce for a vibrant, balanced meal perfect for any time of day.
Ingredients
For the Meatballs:
- 1 lb ground beef or lamb (or a mix)
- 2 tablespoons breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Bowl:
- 2 cups cooked basmati or jasmine rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill or parsley (for garnish)
For the Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped dill or mint
- Salt and pepper to taste
Instructions
- Prepare the Tzatziki: In a bowl, combine Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, olive oil, chopped dill or mint, and a pinch of salt and pepper. Mix well to integrate all flavors and refrigerate to chill and allow flavors to meld.
- Make the Meatball Mixture: In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, finely chopped red onion, parsley, dried oregano, cumin, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 1-inch meatballs ensuring even sizing for uniform cooking.
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Cook the meatballs in batches for 8 to 10 minutes, turning occasionally to brown all sides and cook through. Ensure meatballs reach a safe internal temperature.
- Assemble the Bowls: Start with a scoop of cooked rice as the base. Add a few meatballs on top, followed by cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, and crumbled feta cheese.
- Add Tzatziki and Garnish: Spoon the chilled tzatziki generously over the meatballs and vegetables. Garnish with fresh dill or parsley for a bright finish. Serve warm or chilled according to preference.
Notes
- For a lower-carb version, replace rice with cauliflower rice or a bed of fresh greens.
- Meatballs and tzatziki can be prepared ahead and stored in the refrigerator for up to 3 days.
- Consider adding hummus or pita chips on the side to add extra texture and flavor.
