Greek Meatballs Bowl with Rice (Printable Version)
Juicy Greek meatballs on fluffy rice with creamy tzatziki, cherry tomatoes, and cucumber for a cozy Mediterranean bowl.
# What You'll Need:
→ Greek Meatballs
01 -
250 g ground beef, lamb, or a mix
02 -
1 small onion, finely grated
03 -
2 garlic cloves, minced
04 -
2 tbsp fresh parsley or mint, finely chopped
05 -
1 tsp dried oregano
06 -
1 egg
07 -
2 tbsp breadcrumbs
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Olive oil, for pan-frying
→ Tzatziki Sauce
11 -
125 ml Greek yogurt
12 -
1/2 small cucumber, grated and squeezed dry
13 -
1 garlic clove, minced
14 -
1 tbsp olive oil
15 -
1 tsp lemon juice
16 -
Salt, to taste
17 -
Fresh dill or mint, chopped, for garnish
→ Bowl Assembly
18 -
200 g cooked white rice, warm and fluffy
19 -
75 g cherry tomatoes, halved
20 -
1/2 cucumber, thinly sliced
21 -
Fresh parsley or dill, chopped, for garnish (optional)
22 -
Drizzle of olive oil (optional)
# Steps To Follow:
01 -
Combine ground meat, onion, garlic, parsley or mint, oregano, egg, breadcrumbs, salt, and black pepper in a bowl. Mix thoroughly until integrated.
02 -
Shape mixture into small meatballs, approximately 2.5 cm in diameter. Heat olive oil in a non-stick pan over medium heat. Fry meatballs in batches, turning occasionally, until golden and cooked through, about 8–10 minutes. Set aside on kitchen paper.
03 -
Mix grated cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, and salt in a bowl. Stir well and refrigerate for 10–15 minutes. Garnish with fresh dill or mint before serving.
04 -
Divide warm cooked rice between bowls. Arrange meatballs on the rice. Add a generous spoonful of tzatziki. Scatter halved cherry tomatoes and sliced cucumber around the bowl. Garnish with fresh herbs and drizzle lightly with olive oil if desired.
# Notes and Tips:
01 -
For juicier meatballs, avoid overmixing. Squeeze excess moisture from the grated cucumber to prevent a watery tzatziki.