Description
This Greek Meatball Bowl combines juicy baked meatballs with creamy homemade tzatziki, fluffy rice, and fresh vibrant vegetables for a wholesome and flavorful meal. Perfect for a quick weeknight dinner or meal prep, the dish showcases classic Mediterranean flavors and textures with a healthy balance of protein, carbs, and fresh veggies.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef (or lamb, or chicken)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
For the Tzatziki Sauce
- 1 cup Greek yogurt (preferably full-fat)
- 1/2 cucumber, finely grated
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
For the Bowl
- 2 cups cooked rice (white, brown, or jasmine rice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced (optional)
- Fresh parsley for garnish
- Lemon wedges (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, minced garlic, parsley, oregano, cumin, coriander, salt, pepper, and egg. Mix thoroughly until well combined to ensure even seasoning and binding.
- Form the Meatballs: Shape the mixture into small meatballs about 1 1/2 inches in diameter using your hands. Place each meatball evenly spaced on the prepared baking sheet to allow even cooking.
- Bake the Meatballs: Bake in the preheated oven for 15-20 minutes, or until browned on the outside and cooked through with an internal temperature of 165°F (75°C). This ensures safe consumption and juiciness.
- Prepare the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated cucumber, lemon juice, minced garlic, and chopped dill. Season with salt and pepper to taste, mix well, and refrigerate until ready to serve to develop flavors and maintain coolness.
- Cook the Rice: Prepare rice according to package instructions or reheat leftover rice until warm and fluffy as the base of the bowl.
- Prepare the Fresh Veggies: Slice the cherry tomatoes, cucumber, and red onion thinly. If using, slice the Kalamata olives to add a briny flavor and texture contrast.
- Assemble the Bowl: Place a serving of rice at the bottom of each bowl. Top with baked meatballs, fresh vegetables, and olives. Drizzle generously with the chilled tzatziki sauce for a creamy finish.
- Garnish and Serve: Garnish each bowl with fresh parsley and a lemon wedge for an added burst of brightness. Serve immediately for the best flavor and texture experience.
Notes
- Ground beef can be substituted with lamb or chicken for different flavor profiles.
- Use full-fat Greek yogurt for a richer, creamier tzatziki sauce.
- Breadcrumbs can be replaced with gluten-free breadcrumbs for a gluten-free version.
- Leftover meatballs and tzatziki keep well in the refrigerator for up to 3 days.
- Feel free to add chopped fresh mint to the tzatziki for an extra herbal note.
- Adjust seasoning in tzatziki sauce according to your taste preferences.
