Greek Meatball Bowl (Printer-Friendly)
Juicy Greek meatballs over rice with vegetables, feta, olives, and tzatziki.
# 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 the ground meat, grated onion, garlic, egg, breadcrumbs, parsley, mint, oregano, cumin, salt, and pepper, mixing until just incorporated. Roll into small rounds approximately 1 inch in diameter.
02 - Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning periodically, until evenly browned and cooked through, about 8 to 10 minutes. Transfer to paper towels to drain excess oil.
03 - 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 use.
04 - Divide the cooked rice or quinoa among four bowls. Arrange the meatballs, diced cucumber, cherry tomatoes, sliced red onion, olives, and crumbled feta on top. Drizzle with tzatziki, garnish with fresh dill, and serve with lemon wedges.
# Helpful Hints:
01 -
- It hits that rare sweet spot where something feels restaurant quality but comes together with zero fuss on a weeknight
- The tzatziki alone is worth learning by heart because it upgrades literally everything it touches
02 -
- Squeezing the grated cucumber for the tzatziki is not optional, I learned this the hard way after serving soup on top of my first batch
- Frying in batches instead of crowding the pan is what gives you that caramelized crust instead of steamed grey meatballs
03 -
- Let the meatball mixture rest in the fridge for 15 minutes before shaping if you have the time, it holds together much better
- Use your palm to gently roll the meatballs instead of squeezing them tight, loose meatballs stay tender