Greek Meatball Bowl (Printable View)
Juicy Greek meatballs over rice with crisp veggies, feta, olives, and tangy 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 Steps:
01 - In a large bowl, combine ground meat, grated onion, garlic, egg, breadcrumbs, parsley, mint, oregano, cumin, salt, and pepper until just incorporated. Roll 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 fat.
03 - 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.
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.
# Expert Advice:
01 -
- The tzatziki does double duty as a sauce and a refreshing element that ties every component together
- You get restaurant quality Mediterranean flavors with barely 45 minutes of honest work
02 -
- Squeezing the grated cucumber for the tzatziki is the single step that determines whether your sauce is velvety or a watery mess
- Frying in batches instead of crowding the pan is what gives you that caramelized crust instead of steamed grey meatballs
03 -
- Soak the sliced red onion in ice water for five minutes before adding it to the bowl to remove the harsh raw bite
- Let the meatball mixture rest in the fridge for 15 minutes before shaping if you have the time because it helps them hold together better during frying