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A colorful Greek Meatball Bowl with lemon rice, cherry tomatoes, olives, and creamy tzatziki sauce.
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Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Servings: 4 servings
Calories: 650kcal

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.