Greek Meatball Bowl
A comforting and flavorful Greek Meatball Bowl featuring tender meatballs, creamy tzatziki, and fresh vegetables over a bed of rice.
Ingredients
For the Meatballs
- 1 lb ground beef (or mix beef + lamb) Use beef alone for a budget-friendly option.
- 1/2 cup breadcrumbs Use panko for extra crunch.
- 1 large egg
- 3 tbsp plain Greek yogurt Acts as a binder, not just decoration.
- 2 cloves garlic, minced
- 1 small red onion, finely diced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- to taste salt + pepper
For the Bowl
- 2 cups cooked rice Use white, brown, or leftover.
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced Optional if you dislike brine.
- 1 large juice of lemon For flavor balance.
For Tzatziki
- 1 cup Greek yogurt Thicker than regular yogurt.
- 1/2 medium cucumber, grated & drained Remove excess water for better texture.
- 1 clove garlic
- 1 tbsp lemon juice
- to taste dill or mint, salt
Instructions
Prepare the Meatballs
- Mix ground beef, breadcrumbs, egg, 3 tbsp yogurt, garlic, onion, oregano, cumin, and a pinch of salt gently. Avoid overmixing.
- Form the mixture into 1 to 1.5 inch meatballs.
Cook the Meatballs
- Heat olive oil in a skillet over medium-high heat; brown the meatballs on all sides (about 8–10 minutes).
- If they are not fully cooked, finish them in the oven at 375°F.
Prepare Tzatziki
- Stir together tzatziki ingredients; adjust seasoning as needed.
Assemble the Bowl
- In a bowl, layer cooked rice, sliced cucumber, tomatoes, and olives. Top with cooked meatballs and a generous spoonful of tzatziki.
- Finish with a squeeze of lemon juice.
Notes
You can meal-prep the meatballs and store them in the fridge for up to 3 days; reheat gently. They can also be frozen for a month.