Greek Meatball Bowl (Print version)
Juicy Greek meatballs over rice with crisp veggies, feta, olives, and cool tzatziki.
# What goes in:
→ 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
# Cooking steps:
01 - Combine ground meat, grated onion, minced garlic, egg, breadcrumbs, parsley, mint, oregano, cumin, salt, and pepper in a large bowl. Mix until just incorporated, then shape into small meatballs approximately 1 inch in diameter.
02 - Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until evenly browned and cooked through, about 8 to 10 minutes. Transfer to paper towels to drain excess oil.
03 - Whisk together Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper in a bowl. 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, garnish with fresh dill, and serve with lemon wedges.
# Tips from flavorandfeast:
01 -
- It comes together in under an hour but tastes like you spent all afternoon on it
- The tzatziki alone is worth making and will become your new refrigerator staple
02 -
- Squeezing the grated cucumber for tzatziki seems tedious but skipping it will leave you with a watery sauce that ruins the bowl
- Frying in batches rather than crowding the pan is what creates the crust that keeps the meatballs juicy inside
03 -
- Let the meatball mixture rest in the refrigerator for twenty minutes before shaping so the breadcrumbs fully hydrate and hold everything together
- Use the back of a spoon to make a shallow well in each bowl for the tzatziki so it does not run into the rice immediately