Loaded Greek Meatball Bowl with Creamy Tzatziki and Rice
Juicy Greek-spiced meatballs served over fluffy rice with crisp vegetables, tangy olives, creamy feta, and refreshing tzatziki. A complete meal that’s balanced, colorful, and satisfying.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 4
Ingredients
For the Greek Meatballs:
1 lb (450 g) ground beef, lamb, or chicken
1 egg
½ cup breadcrumbs (whole wheat or panko)
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp cumin
½ small red onion, finely grated
2 tbsp olive oil (for pan frying)
Salt & pepper, to taste
For the Tzatziki Sauce:
1 cup Greek yogurt
½ cucumber, grated & squeezed dry
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh dill, chopped
Salt & black pepper, to taste
For the Bowl:
2 cups cooked basmati rice or brown rice
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives
½ cup crumbled feta cheese
Fresh parsley or dill, for garnish
Instructions
Make the meatballs
In a bowl, mix ground meat, egg, breadcrumbs, garlic, parsley, oregano, cumin, onion, salt, and pepper.
Form into 1-inch balls.
Heat olive oil in a skillet over medium heat. Cook meatballs 8–10 minutes, turning, until browned and cooked through. (Option: bake at 200°C / 400°F for 18–20 minutes).
Prepare the tzatziki
In a bowl, mix yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Chill until ready to use.
Assemble the bowls
Start with a base of rice.
Add meatballs, tomatoes, cucumber, onion, olives, and feta.
Drizzle generously with tzatziki.
Garnish with fresh parsley or dill.
Notes & Tips
Add roasted veggies (zucchini, peppers, or eggplant) for extra nutrition.
Swap rice for quinoa or cauliflower rice for a lighter version.
Leftover meatballs + tzatziki = great pita wraps the next day!
Frequently Asked Questions
Q: Can I make this ahead?
Yes — store meatballs, rice, and toppings separately. Add tzatziki fresh before serving.
Q: Can I freeze the meatballs?
Yes — cook, cool, then freeze up to 2 months. Reheat in oven or skillet.
Q: What’s the best meat to use?
Lamb for traditional flavor, beef for hearty, chicken or turkey for lighter.
Nutritional Information
Calories: 520
Protein: 35 g
Carbs: 46 g
Fiber: 5 g
Fat: 22 g