The Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies is a vibrant, flavor-packed meal that’s as delightful to look at as it is to eat. Tender, herb-laced meatballs nestle into fluffy rice, surrounded by crisp, colorful vegetables, creamy feta, and a generous drizzle of tzatziki. Every forkful delivers a riot of textures and tastes—savory meat, cooling cucumber, sweet tomatoes, and briny olives—all finished bright with a squeeze of lemon. It’s a satisfying dinner that balances healthful ingredients with pure Mediterranean comfort, and one that will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
The beauty of the Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies lies in its simple, wholesome ingredients. Each plays a key role, bringing unique taste, texture, or fresh color to your bowl, so be sure to choose the freshest you can find.
- Ground beef or lamb: Choose high-quality meat for juicy, flavorful meatballs; beef gives you a hearty classic, while lamb adds an authentic Greek touch.
- Breadcrumbs: These bind the meatball mixture, keeping it tender and light instead of dense.
- Egg: Acts as the glue for your meatballs, ensuring they hold their shape beautifully as they cook.
- Garlic: Freshly minced garlic infuses each bite with unmistakable Mediterranean aroma.
- Onion: Grated onion blends perfectly into the meat mixture, adding subtle sweetness and moisture.
- Fresh parsley: Bright, peppery parsley brings color and a green freshness to both the look and flavor.
- Dried oregano: This staple Greek herb lends earthy, slightly minty notes you’ll recognize in every bite.
- Ground cumin: Adds warmth and a gentle smokiness that makes these meatballs unbeatable.
- Salt & black pepper: Essential for balancing and enhancing all the other flavors.
- Olive oil: Besides keeping the meatballs from sticking, it adds savory richness to their golden crusts.
- Cooked basmati or jasmine rice: Soft, aromatic rice forms the cozy foundation for the whole dish.
- Cucumber: Cool, crisp, and refreshing—perfect for countering the warm, spiced meatballs.
- Cherry tomatoes: Their juicy sweetness pops against all the savory notes in the bowl.
- Red onion: Thinly sliced, it adds vivid color, crunch, and a mild bite.
- Kalamata olives: Briny and rich, just a few bring a big punch of Greek flavor.
- Feta cheese: Crumbled feta delivers creamy texture with that signature salty tang.
- Tzatziki sauce: This cool, garlicky yogurt sauce ties everything together; use a store-bought favorite or make your own.
- Lemon wedges: A squeeze of fresh lemon turns the flavors up, adding a burst of brightness at the very end.
How to Make Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
Step 1: Mix the Meatball Ingredients
Start by gathering all your meatball ingredients: ground meat, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, dried oregano, cumin, salt, and black pepper. Place them in a large mixing bowl. With clean hands or a sturdy spatula, combine everything just until mixed. Be gentle—overmixing can make your meatballs tough, so stop as soon as everything’s evenly incorporated.
Step 2: Shape the Meatballs
Once your mixture is ready, use a tablespoon or small cookie scoop to portion out meatballs that are about one tablespoon each. Roll them between your palms until smooth and compact. You should end up with roughly 20 to 24 little meatballs, ready for browning.
Step 3: Sear and Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches so you don’t overcrowd the pan. Brown them on all sides—this takes about 8 to 10 minutes total. Give them a gentle turn every couple of minutes so they get evenly golden and cook through completely. Once done, transfer them to a plate and repeat with the remaining meatballs.
Step 4: Prepare the Bowl Ingredients
While the meatballs cook, prep your toppings. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, pit and halve the kalamata olives, and crumble the feta cheese. Warm your cooked rice gently on the stove or in the microwave so it’s fluffy and ready to serve.
Step 5: Assemble the Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
To build each bowl, start with a bed of warm rice. Arrange the seared meatballs on top, then scatter cucumber, tomatoes, red onion, olives, and feta over everything. Finish with generous dollops of tzatziki sauce and a final squeeze from a fresh lemon wedge. It’s a feast for the eyes—and the taste buds.
How to Serve Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
Garnishes
The perfect finishing touches elevate your Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies into something truly special. Sprinkle freshly chopped parsley, an extra crumble of feta, or a few dashes of cracked pepper over each serving. Lemon wedges on the side let everyone brighten their bowl to taste, and a little drizzle of extra-virgin olive oil never hurts.
Side Dishes
Warm, pillowy naan or toasted pita bread makes a fantastic side for scooping up every last bit of meatball, rice, and tzatziki. For a lighter feel, serve with a simple Greek salad or a platter of seasonal fruit. Even a handful of crispy oven-roasted chickpeas can add a crunchy, satisfying counterpoint.
Creative Ways to Present
This dish is versatile enough for casual weeknights or impressive entertaining. Try building a “Greek Bowl Bar,” letting guests assemble their own Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies with all the garnishes and toppings arranged buffet-style. For parties, serve in mini appetizer bowls or even in lettuce cups for a lighter, hand-held option.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies, you’re in luck: this dish holds up wonderfully for meal prep. Store the cooked meatballs, rice, veggies, and tzatziki in separate airtight containers in the fridge. This keeps everything fresh, prevents sogginess, and makes assembling a quick meal later on a breeze.
Freezing
The meatballs themselves freeze beautifully. Line them on a baking sheet and freeze until solid, then transfer to a freezer bag or container for up to 2 months. You can also freeze the cooked rice, but avoid freezing the fresh veggies and tzatziki—they’re best enjoyed fresh for texture and flavor.
Reheating
To reheat Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies, gently warm the meatballs and rice in the microwave or on the stovetop with a splash of water to keep things moist. Add fresh veggies, feta, and tzatziki just before serving for maximum crispness and flavor.
FAQs
Can I use ground chicken or turkey instead of beef or lamb?
Absolutely! Ground chicken or turkey are both fantastic lighter options for this recipe. If you go with poultry, keep an eye on the cook time (they may cook a bit faster) and don’t skip the herbs and spices for that authentic Greek flavor.
What other grains can I use instead of white rice?
Feel free to get creative with the base—quinoa, brown rice, or even cauliflower rice all work beautifully. Each lends a slightly different texture and nutritional twist, so pick your favorite to mix things up.
Is there a dairy-free alternative for the feta and tzatziki?
Yes! Look for dairy-free feta-style cheese at your grocery store, and make homemade tzatziki with coconut or almond yogurt. The bowl keeps its Mediterranean flair while staying friendly for those avoiding dairy.
How can I make this dish gluten-free?
Swap the regular breadcrumbs for your favorite gluten-free variety or use ground oats instead. Double-check all store-bought ingredients like tzatziki and feta to ensure they’re gluten-free as well.
Can I meal prep Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies?
This dish is a dream for meal prep. Prepare all the components ahead, keep them separate in the fridge, and simply assemble and add tzatziki right before eating. The leftovers taste just as amazing the next day!
Final Thoughts
If you’re searching for a stress-free weeknight dinner or an exciting meal-prep idea, give the Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies a spot on your table. Its flavors are fresh and bold, and the combination of hearty and healthy is always a winner. I can’t wait for you to try it and experience the magic of these Mediterranean-inspired bowls!
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Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies is a satisfying and flavorful meal that combines juicy meatballs with fragrant rice, crunchy vegetables, creamy tzatziki sauce, and tangy feta cheese. It’s a perfect blend of Mediterranean flavors in one bowl!
Ingredients
For the Meatballs:
- 1 pound ground beef or lamb
- 1/3 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Bowl:
- 2 tablespoons olive oil
- 2 cups cooked basmati or jasmine rice
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/2 cup tzatziki sauce
- lemon wedges for serving
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Shape into small meatballs.
- Cook the Meatballs: Heat olive oil in a skillet, cook the meatballs until browned and cooked through.
- Assemble the Bowls: Divide rice among bowls, top with meatballs, cucumber, tomatoes, red onion, olives, and feta. Drizzle with tzatziki sauce and serve with lemon wedges.
Notes
- You can use ground turkey or chicken for a lighter option.
- For meal prep, store components separately and assemble before eating.
- Warm naan or pita bread complements the meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
