Greek Meatball Bowl With Tzatziki, Rice & Fresh Veggies

Why You’ll Love This Recipe

I love how this recipe is full of vibrant flavors and textures. The savory meatballs, tangy tzatziki, and fresh veggies make every bite exciting. It’s also a great make-ahead option—perfect for meal prep or assembling quickly on a busy weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• 1 lb ground beef, lamb, turkey, or a mix

• 1/3 cup breadcrumbs (or almond flour for gluten-free)

• 1 large egg

• 2 cloves garlic, minced

• 1/4 cup onion, finely diced

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil (for cooking)

For the tzatziki:

• 1 cup Greek yogurt

• 1/2 cucumber, grated and excess moisture squeezed out

• 1 clove garlic, minced

• 1 tablespoon lemon juice

• 1 tablespoon fresh dill, chopped

• Salt and pepper to taste

For the bowls:

• 2 cups cooked white or brown rice

• 1 cup cherry tomatoes, halved

• 1 cup cucumber slices

• 1/2 cup red onion, thinly sliced

• 1/2 cup Kalamata olives (optional)

• Lemon wedges for serving

Directions

1. I make the tzatziki first by mixing Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl. I cover and refrigerate until ready to serve.

2. In a large mixing bowl, I combine the ground meat, breadcrumbs, egg, garlic, onion, parsley, oregano, salt, and pepper. I mix until just combined.

3. I shape the mixture into meatballs, about 1 inch in size.

4. I heat olive oil in a skillet over medium heat and cook the meatballs for 8–10 minutes, turning occasionally, until browned and cooked through (internal temperature of 165°F/74°C).

5. I assemble the bowls with a base of rice, adding meatballs, fresh veggies, olives (if using), and a generous dollop of tzatziki.

6. I serve with lemon wedges for squeezing over the top.

Servings And Timing

• Servings: 4

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

• Total Time: 30 minutes

Variations

I sometimes swap rice for quinoa, cauliflower rice, or orzo. For more flavor, I marinate the tomatoes and cucumbers in olive oil and lemon juice before adding them to the bowl. If I want a little heat, I add red pepper flakes to the meatball mixture.

Storage/Reheating

I store the meatballs, rice, and veggies separately in the fridge for up to 3 days. I reheat the meatballs and rice in the microwave or on the stovetop, then assemble the bowls fresh with cold veggies and tzatziki.

FAQs

Can I Bake The Meatballs Instead Of Pan-Frying?

Yes, I bake them at 400°F (200°C) for 15–18 minutes until cooked through.

Can I Use Store-Bought Tzatziki?

Absolutely—though homemade always tastes fresher.

Can I Make It Vegetarian?

Yes, I replace the meatballs with falafel or roasted chickpeas.

How Do I Keep The Meatballs Tender?

I avoid overmixing the meat mixture and don’t overcook them.

Can I Meal Prep These Bowls?

Yes, I portion the rice, meatballs, and veggies into containers, keeping the tzatziki separate until serving.

Conclusion

I find this Greek meatball bowl to be a perfect balance of savory, fresh, and tangy flavors. It’s colorful, customizable, and nourishing—exactly the kind of meal I’m happy to enjoy for lunch or dinner all week long.

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