Description
A quick and flavorful Greek meatball bowl with homemade tzatziki, fresh veggies, and a base of rice or orzo, ready in just 30 minutes. Perfect for a satisfying Mediterranean-inspired weeknight dinner.
Ingredients
- 1 pound (450g) ground beef or lamb
- ½ cup (60g) breadcrumbs (plain or Italian seasoned)
- 1 large egg
- 3 cloves garlic, minced (about 1 tablespoon)
- ¼ cup fresh parsley, chopped (about 15g)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons (30ml) olive oil
- ½ medium cucumber, grated and squeezed dry (about 100g)
- 1 cup (240g) Greek yogurt (full fat preferred)
- 2 tablespoons (30ml) lemon juice
- 2 tablespoons fresh dill, chopped (about 8g)
- 2 cups (360g cooked) rice or orzo
- 1 cup cherry tomatoes, halved (about 150g)
- ½ small red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and sliced (about 40g)
Instructions
- Grate the cucumber and squeeze out excess water using a clean kitchen towel or paper towels.
- Mince the garlic, chop the parsley and dill, halve the cherry tomatoes, and thinly slice the red onion.
- Measure lemon juice and have cooked rice or orzo ready.
- In a large bowl, combine ground beef or lamb, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, ground cumin, salt, and pepper. Mix gently until just combined.
- Shape the mixture into small meatballs about 1 ½ inches in diameter.
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, 3-4 minutes per side, until golden and cooked through.
- While meatballs cook, mix Greek yogurt with grated cucumber, minced garlic, chopped dill, lemon juice, salt, and a pinch of black pepper in a small bowl. Adjust seasoning to taste.
- Divide cooked rice or orzo between bowls. Top with warm meatballs, cherry tomatoes, red onion slices, and Kalamata olives.
- Drizzle generously with tzatziki sauce and finish with a sprinkle of fresh parsley or dill and a drizzle of olive oil if desired.
Notes
[‘Squeeze cucumber well to prevent watery tzatziki.’, ‘Use a mix of beef and lamb for authentic flavor, or all beef if preferred.’, ‘Cook meatballs over medium heat to keep them juicy and golden.’, ‘Homemade tzatziki tastes fresher and creamier than store-bought.’, ‘Orzo is preferred for a more authentic Mediterranean texture but rice or quinoa can be used.’, ‘Make extra tzatziki; it keeps for 2-3 days in the fridge and is great on sandwiches or salads.’, ‘Cook meatballs in batches to avoid overcrowding the pan.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 480
- Sugar: 5
- Sodium: 400
- Fat: 24
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
Keywords: Greek meatball bowl, tzatziki, Mediterranean dinner, quick dinner, homemade tzatziki, meatballs, orzo bowl, healthy dinner