Looking for a fresh, bright meal to kickstart your healthy reset this spring?
This Greek Meatball Bowl is exactly what your busy family needs right now. It is packed with protein and bursting with garden-fresh flavors. You will love how simple and satisfying every bite feels.
Why This Recipe Is a Winner
This recipe is a total winner for your busy weeknight routine. You get juicy meatballs, zesty lemon rice, and creamy tzatziki. It feels like a Mediterranean vacation at your dinner table.
The combination of beef and lamb creates a wonderful, tender texture. It is a budget-friendly way to feed a hungry crowd. Your family will keep coming back for seconds.
Simple Method
Making this bowl is much easier than it looks. You simply bake the meatballs while the rice simmers away. Even if you are a beginner, you can master this meal. The oven-baked method keeps things quick and mess-free.
Simple Ingredients
These ingredients are mostly pantry staples with a few fresh additions from the garden.
- 500g ground beef (80/20)
- 250g ground lamb
- 1 cup basmati rice
- 2 cups chicken broth
- 1 large cucumber, grated and drained
- 2 cups Greek yogurt
- 4 cloves garlic, minced
- 1 small red onion, finely diced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons dried oregano
- 1/4 cup fresh mint, chopped
- 200g cherry tomatoes, halved
- 100g kalamata olives
- 100g feta cheese, crumbled
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step-by-Step
- Rinse rice and cook in chicken broth with 1 tablespoon olive oil and lemon juice until liquid is absorbed.
- Preheat oven to 200C (400F) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, lamb, diced red onion, 2 cloves minced garlic, breadcrumbs, egg, oregano, mint, salt, and pepper.
- Form meat mixture into 24 small meatballs and arrange on the prepared baking sheet.
- Bake meatballs for 18 to 20 minutes until browned and cooked to an internal temperature of 71C (160F).
- Prepare tzatziki by combining grated cucumber, Greek yogurt, remaining minced garlic, 1 tablespoon olive oil, and 1 tablespoon lemon juice in a small bowl.
- Dice remaining cucumber and halve cherry tomatoes to prepare the fresh salad components.
- Assemble bowls by placing a portion of lemon rice at the base, followed by 6 meatballs, fresh vegetables, olives, and crumbled feta.
- Top each bowl with a generous portion of tzatziki sauce and garnish with extra mint if desired.
Best Ways to Enjoy It
Serve these bowls warm for a cozy weeknight dinner. You can also pack them into containers for easy weekday lunches. Pair this with a crisp white wine or sparkling water. Add extra feta if you want a saltier, creamier finish.
Keep It Fresh
Store the meatballs and rice in airtight containers for up to four days. Keep the fresh veggies and tzatziki in separate containers. This prevents the rice from getting soggy. Reheat the meatballs in a 350°F oven for 10 minutes for best results.
Tips for Best Results
- Squeeze all the liquid out of your cucumber for thick tzatziki.
- Do not overmix the meat to keep the meatballs tender.
- Use a cookie scoop to make perfectly even meatballs.
- Rinse your rice thoroughly to ensure it stays fluffy.
- Prepare the tzatziki an hour early to let flavors meld.
- Garnish with extra fresh mint for a bright spring finish.
- Check the internal temperature to avoid overcooking the meat.
Ways to Switch It Up
- Swap the rice for quinoa or cauliflower rice for a lighter option.
- Use ground turkey or chicken for a leaner meatball.
- Add roasted red peppers or chickpeas for extra texture.
- Try using dill instead of mint in your tzatziki sauce.
Common Questions
Can I freeze these meatballs?
Yes, these meatballs freeze beautifully for up to three months. Freeze them on a tray before transferring to a bag. Thaw them in the fridge before reheating.
Can I use only beef?
You certainly can use only ground beef for this recipe. However, the lamb adds a rich, authentic flavor. If you skip lamb, use a slightly higher fat beef.
I hope this fresh Greek Meatball Bowl brings some joy to your kitchen. It is the perfect way to welcome the warmer spring weather. Happy cooking, friends!
— Katie Wood
Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
Ingredients
- 500 g ground beef (80/20)
- 250 g ground lamb
- 1 cup basmati rice
- 2 cups chicken broth
- 1 large cucumber , grated and drained
- 2 cups Greek yogurt
- 4 cloves garlic , minced
- 1 small red onion, finely diced
- 1/2 cup breadcrumb s
- 1 large eg g
- 2 tablespoons dried oregano
- 1/4 cup fresh mint, chopped
- 200 g cherry tomatoes, halved
- 100 g kalamata olives
- 100 g feta cheese, crumbled
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
Instructions
- Rinse rice and cook in chicken broth with 1 tablespoon olive oil and lemon juice until liquid is absorbed.
- Preheat oven to 200C (400F) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, lamb, diced red onion, 2 cloves minced garlic, breadcrumbs, egg, oregano, mint, salt, and pepper.
- Form meat mixture into 24 small meatballs and arrange on the prepared baking sheet.
- Bake meatballs for 18 to 20 minutes until browned and cooked to an internal temperature of 71C (160F).
- Prepare tzatziki by combining grated cucumber, Greek yogurt, remaining minced garlic, 1 tablespoon olive oil, and 1 tablespoon lemon juice in a small bowl.
- Dice remaining cucumber and halve cherry tomatoes to prepare the fresh salad components.
- Assemble bowls by placing a portion of lemon rice at the base, followed by 6 meatballs, fresh vegetables, olives, and crumbled feta.
- Top each bowl with a generous portion of tzatziki sauce and garnish with extra mint if desired.
