Greek Meatball Bowl (Printable Version)
Juicy Greek meatballs over rice with vegetables, feta, and tzatziki sauce.
# 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
# Method:
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, then shape into small meatballs about 1 inch in diameter.
02 - Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until browned and cooked through, about 8 to 10 minutes. Drain on paper towels.
03 - In a bowl, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, salt, and pepper. Stir until smooth and refrigerate until ready to serve.
04 - Divide the cooked rice or quinoa among four bowls. Arrange the meatballs, diced cucumber, cherry tomatoes, red onion, olives, and feta cheese on top. Drizzle with tzatziki, sprinkle with fresh dill, and serve with lemon wedges.
# Chef's Tips:
01 -
- The tzatziki alone is worth making and you will find yourself eating it with a spoon
- It comes together fast enough for a weeknight but looks like something from a proper restaurant
02 -
- Squeezing the cucumber for the tzatziki sounds tedious but skipping it will give you a watery sauce that slides right off the meatballs
- Frying in batches instead of crowding the pan is what creates that beautiful caramelized crust instead of steamed gray balls
03 -
- Wetting your hands slightly before rolling the meatballs prevents the mixture from sticking to your fingers and gives you a smoother shape
- Let the cooked meatballs rest on the paper towels for a full two minutes before plating so they hold their juices when you bite into them