Greek Meatball Bowl (Print View)
Juicy Greek meatballs over rice with vegetables, feta, olives, and cool tzatziki.
# What You Need:
→ For the 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
→ 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
# 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, being careful not to overwork the meat.
02 - Portion the mixture into small rounds approximately 1 inch in diameter, rolling gently between your palms to form even meatballs.
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 - In a bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, salt, and pepper. 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 -
- Everything you crave about a Greek taverna gets packed into one bowl with zero fussy plating
- The tzatziki works double duty as a sauce and a cooling agent if you accidentally make the meatballs too spicy
02 -
- Squeezing the grated cucumber for the tzatziki is not optional, I once skipped it and ended up with sauce that ran off the bowl like water
- 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 fifteen minutes before shaping, it holds together so much better when the proteins have time to relax
- Season your rice with a pinch of salt and a drizzle of olive oil while it is still warm, bland rice will drag the whole bowl down no matter how good the toppings are