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Delicious Greek meatball bowls topped with tzatziki and fresh vegetables

Greek Meatball Bowls

A hearty and flavorful dish featuring crispy meatballs paired with a refreshing cucumber-tomato salad and creamy tzatziki.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef (or ground chicken) Use halal ground meat if needed.
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley Fresh herbs preferred.
  • 1 clove garlic, minced
  • 1 tsp dried oregano Can substitute with fresh oregano.
  • Salt and pepper, to taste
For the Bowls
  • 1 cup cooked rice (bulgur or quinoa can be used for extra texture)
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 1/2 cup feta cheese, crumbled
  • 1 cup tzatziki sauce (store-bought or homemade)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine ground meat, breadcrumbs, Parmesan cheese, parsley, minced garlic, oregano, salt, and pepper. Mix until well-combined.
  3. Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a lined baking tray.
Cooking
  1. Bake the meatballs for approximately 20-25 minutes or until golden brown and cooked through.
  2. While the meatballs are baking, cook your rice according to package instructions. Once fluffy, set aside.
Assembly
  1. In serving bowls, layer the rice, add the baked meatballs on top, and generously sprinkle with cucumbers, tomatoes, and feta cheese. Drizzle with tzatziki sauce to finish.

Notes

Store components separately in airtight containers to keep fresh. Meatballs last 3-4 days in the fridge or can be frozen for up to 3 months. Reheat by baking at 350°F (175°C) for 10-15 minutes.