Description
This Greek Meatball Bowl with Tzatziki Rice combines savory lamb or beef meatballs with fluffy herbed rice, fresh vegetables, and creamy homemade tzatziki sauce for a vibrant, satisfying meal inspired by traditional Greek flavors.
Ingredients
Scale
For the Meatballs
- 1 pound ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/2 cup breadcrumbs
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Rice
- 1 cup jasmine or basmati rice
- 1 1/2 cups water or chicken broth
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
For the Bowl Toppings
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 1/4 cup feta cheese, crumbled
- Fresh parsley, chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs after browning.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef or lamb, finely chopped onion, minced garlic, egg, breadcrumbs, dried oregano, ground cumin, salt, and black pepper. Thoroughly mix until all ingredients are evenly incorporated.
- Form Meatballs: Shape the meat mixture into small meatballs approximately 1 inch in diameter, ensuring uniform size for even cooking.
- Brown Meatballs: Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and brown on all sides, about 5 minutes total, to develop flavor and texture.
- Bake Meatballs: Transfer the skillet with browned meatballs into the preheated oven and bake for 10-15 minutes, or until the meatballs are fully cooked through.
- Cook Rice: While meatballs bake, rinse the rice under cold water. Bring water or chicken broth to a boil in a medium saucepan. Add rice, cover, reduce heat to low, and simmer for 15-18 minutes until tender and liquid is absorbed. Remove from heat and let rice sit covered for a few minutes.
- Prepare Tzatziki Sauce: In a bowl, mix Greek yogurt with grated and drained cucumber, lemon juice, chopped dill, salt, and pepper until well combined to create a refreshing tzatziki sauce.
- Combine Rice and Sauce: In a large serving bowl, mix the cooked rice with half of the tzatziki sauce, blending thoroughly for flavor infusion.
- Assemble Bowl: Arrange the cherry tomatoes, cucumber slices, red onion, kalamata olives, and crumbled feta cheese decoratively around the sides of the rice in the serving bowl.
- Finish and Serve: Top the rice and veggies with the baked meatballs. Drizzle the remaining tzatziki sauce over the meatballs, garnish with fresh parsley, and serve immediately to enjoy warm and fresh flavors.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a gluten-free version, use gluten-free breadcrumbs or omit them and add an extra egg for binding.
- Drain the grated cucumber well to prevent watery tzatziki sauce.
- Leftover meatballs and rice can be stored in the refrigerator for up to 3 days.
- Serve with warm pita bread for a more traditional Greek meal.
