Greek Meatball Bowl With Tzatziki, Rice & Fresh Veggies
A flavorful Mediterranean bowl with juicy meatballs, creamy tzatziki, fluffy rice, and crisp vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Bowl
- Method: Stovetop, Assembly
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free
Ingredients
For the Meatballs:
1 lb ground lamb, beef, or a mix
1 egg
1/4 cup breadcrumbs (or almond flour for gluten-free)
2 cloves garlic, minced
1/4 cup red onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)
For the Tzatziki:
1 cup Greek yogurt
1/2 cucumber, grated and excess liquid squeezed out
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and pepper, to taste
For the Bowl:
2 cups cooked basmati or jasmine rice
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup kalamata olives, pitted and halved
Lemon wedges (for serving)
Instructions
Make the Meatballs: In a bowl, combine ground meat, egg, breadcrumbs, garlic, onion, parsley, dill, oregano, cumin, salt, and pepper. Mix until just combined.
Roll mixture into 1-inch balls. Heat olive oil in a skillet over medium heat and cook meatballs for 8–10 minutes, turning to brown evenly, until fully cooked.
Make the Tzatziki: In a small bowl, mix yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper. Chill until ready to serve.
Assemble the Bowls: Divide rice between bowls. Top with meatballs, tomatoes, cucumber, red onion, and olives. Drizzle with tzatziki and serve with lemon wedges.
Notes
For a low-carb version, substitute cauliflower rice.
Meatballs can be baked at 400°F (200°C) for 15–18 minutes instead of pan-frying.
Great for meal prep — store components separately for freshness.
