Save
This Greek meatballs bowl with rice and tzatziki always transports me straight to a sunlit kitchen table somewhere along the Mediterranean. The combination of juicy herbed meatballs, creamy cucumber-yogurt sauce, and colorful fresh veggies is not just comforting but also surprisingly easy for a busy weeknight dinner.
The first time I made this I was amazed at how quickly the kitchen filled with the scent of oregano and garlic. Now when my family smells these keftedes sizzling they all gather in the kitchen before I can even set the table.
Ingredients
- Ground beef or lamb: lends hearty richness and authentic Greek taste. Choose a blend for extra juicy meatballs or lean beef for something lighter
- Small onion, grated: blends more thoroughly for sweetness and subtle background flavor
- Garlic cloves, minced: bring savory complexity and a Mediterranean aroma to the dish
- Fresh parsley or mint, chopped: add vibrant color and a fresh herbal note go for flat-leaf parsley for tenderness
- Dried oregano: gives classic Greek flavor use a fragrant high-quality oregano if possible
- Egg: acts as a natural binder for the meatballs
- Breadcrumbs: ensure the meatballs stay tender and moist use fresh crumbs for best results
- Salt and pepper to taste: amplify all the flavors. Taste for seasoning before forming meatballs
- Olive oil for pan-frying: selects extra virgin for best flavor and luscious results
- Greek yogurt in the tzatziki sauce: offers creamy tanginess go for full-fat for richness and traditional taste
- Small cucumber, grated and squeezed dry: brings cool crispness and keeps the sauce from being watery
- Garlic clove, minced: livens up the creamy yogurt with gentle heat
- Lemon juice: offers brightness and slight acidity to cut through the richness
- Fresh dill or mint for garnish on tzatziki: provides a final herbal lift choose lush green leaves
- Cooked white rice: forms the fluffy hearty base for the bowl use medium or long grain for the best texture
- Fresh cherry tomatoes, halved: burst with sweetness and color bite into each for a little pop
- Cucumber, thinly sliced: offers cool crunch and beautiful contrast
- Fresh herbs like dill or parsley: make an optional garnish for extra visual and flavor appeal
Step-by-Step Instructions
- Prepare the Meatball Mixture:
- Combine ground meat freshly grated onion minced garlic fresh herbs oregano egg breadcrumbs salt and pepper in a large bowl. Use your hands to gently mix until just combined for tender meatballs that are never tough.
- Shape the Meatballs:
- Scoop out small portions of the mixture and gently roll each one between your palms into bite-sized balls about one inch across. A light touch keeps them juicy.
- Pan Fry the Meatballs:
- Heat olive oil in a wide nonstick skillet over medium heat. When shimmering add the meatballs without crowding the pan. Fry for eight to ten minutes turning occasionally until the outsides are golden and crisp and the centers are fully cooked. Transfer to a paper towel to drain.
- Prepare the Tzatziki:
- Mix the grated squeezed cucumber with the Greek yogurt minced garlic olive oil lemon juice and a big pinch of salt in a small bowl. Stir until creamy and well combined. Chill for fifteen minutes so the flavors can meld then sprinkle the top with fresh dill or mint.
- Assemble the Bowl:
- Lay a bed of fluffy white rice in each serving bowl. Arrange meatballs over the top nestling them into the rice. Add a big spoonful of tzatziki to one side. Scatter cherry tomatoes and cucumber slices around for crunch and color. Garnish generously with extra herbs and a drizzle of fruity olive oil if you like.
Save
My favorite part is always the tzatziki. Sometimes I double the batch so I have extra for dipping bread veggies or even using as a salad dressing. My daughter always sneaks extra cucumber slices to swipe through the sauce before I finish assembling the bowls.
Storage Tips
The meatballs store beautifully in an airtight container in the fridge for three days. Reheat gently in a skillet with a splash of water or in the microwave. Tzatziki can be made a day ahead but eat within two days to keep it fresh. If arranging bowls for later wait to slice the veggies and do not drizzle olive oil until ready to eat to maintain their crisp bite.
Ingredient Substitutions
You can use ground chicken or turkey if you prefer lighter meatballs. If gluten is a concern swap breadcrumbs for quick oats or almond flour. For the yogurt sauce any creamy Greek-style non-dairy yogurt works well and fresh mint can stand in for dill if that is what you have.
Serving Suggestions
Serve the bowl with warm wedges of pita bread to scoop up every bit of sauce. Add a sprinkle of crumbled feta over the top for another layer of salty richness. Sometimes I build a big platter family-style and let everyone add their favorite toppings right at the table.
Cultural Context
Keftedes are a staple of Greek family kitchens especially for big gatherings. Tzatziki is a popular meze dip all over Greece. This bowl brings together those flavors in a modern easy format perfect for busy home cooks who still want a link to Mediterranean tradition.
Recipe FAQs
- → What type of meat works best for Greek-style meatballs?
A blend of beef and lamb creates rich, traditional flavor, though all-beef works well for a lighter option.
- → How is tzatziki prepared for serving?
Mix grated cucumber with Greek yogurt, garlic, lemon juice, olive oil, and salt for a creamy, refreshing sauce.
- → Can the bowl be made ahead for meal prep?
Yes. Prepare the meatballs, rice, and tzatziki in advance. Assemble just before serving for best texture.
- → What are good garnish options?
Fresh parsley, dill, or mint add a bright finish. A light drizzle of olive oil enhances flavor and presentation.
- → How do you achieve crisp edges on the meatballs?
Pan-fry the meatballs in a hot skillet with olive oil, ensuring they're evenly browned for golden, crisp edges.
- → What vegetables pair well in the bowl?
Cherry tomatoes and cucumber bring color and crunch, but bell peppers or radish slices also work well.