Greek Meatball Bowl (Print Version)
Juicy Greek meatballs over rice with crisp vegetables, feta, olives, and tzatziki.
# What You'll 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 to avoid overworking 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 meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Transfer to paper towels to drain excess oil.
04 - In a separate bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, chopped 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, Kalamata olives, and crumbled feta over each portion. Drizzle with tzatziki sauce and garnish with fresh dill. Serve with lemon wedges alongside.
# Expert Advice:
01 -
- The tzatziki alone is worth keeping in your fridge all week long
- Everything tastes better when you can assemble it exactly how you like it in a bowl
02 -
- Squeezing the grated cucumber dry for the tzatziki is not optional, skipping it turns your sauce into soup
- Frying in batches instead of crowding the pan is what creates that golden crust instead of steamed gray meatballs
03 -
- Wet your hands with cold water before rolling the meatballs to keep the mixture from sticking to your palms
- Let the seasoned meatball mixture rest for ten minutes before shaping so the breadcrumbs can absorb moisture evenly