Greek Meatball Bowl (Printable Version)
Juicy Greek meatballs with tzatziki, crisp veggies, and feta over rice.
# What You’ll Need:
→ Meatballs
01 - 1.1 lb 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
# Directions:
01 - In a large bowl, combine the 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. Cook the meatballs in batches, turning occasionally, until deeply browned and cooked through, about 8 to 10 minutes. Transfer to paper towels to drain excess fat.
04 - In a separate bowl, fold together the Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Refrigerate until ready to serve.
05 - Divide the cooked rice or quinoa among four serving bowls. Arrange the meatballs, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta over each base. Drizzle generously with tzatziki, finish with chopped dill, and accompany with lemon wedges.
# Top Tips:
01 -
- It comes together faster than delivery would arrive
- The tzatziki alone is worth keeping in your fridge at all times
02 -
- Overmixing the meat mixture makes tough rubbery meatballs so stop as soon as everything is combined
- Squeezing the cucumber for tzatziki seems tedious but skipping it turns your sauce into a watery mess
03 -
- Let the meatball mixture rest for fifteen minutes before shaping so the breadcrumbs absorb moisture and bind better
- A pan that's too hot will burn the outside while leaving the center raw so patience with medium heat pays off