Greek Chicken Meatballs Bowl with Tzatziki and Herbs
Juicy, herby chicken meatballs served over a bed of fluffy grains or greens, topped with creamy tzatziki, fresh herbs, and a medley of vegetables. This bowl is balanced, satisfying, and bursting with Mediterranean flavors — perfect for lunch, dinner, or meal prep.
Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Chicken Meatballs
500 g ground chicken
1 small onion, finely grated
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp ground cumin (optional)
1 tsp lemon zest
1 egg
3–4 tbsp breadcrumbs (or almond flour for low-carb)
Salt & black pepper, to taste
1 tbsp olive oil (for cooking)
For the Tzatziki Sauce
½ cup Greek yogurt
½ cucumber, grated and squeezed dry
1 clove garlic, minced
1 tsp lemon juice
1 tsp olive oil
Salt & black pepper, to taste
Optional: fresh dill or mint, finely chopped
For the Bowl
1 cup cooked quinoa, brown rice, or couscous
1 cup chopped cucumber and cherry tomatoes
½ cup shredded lettuce or mixed greens
2–3 tbsp olives, sliced
Fresh parsley, mint, or dill for garnish
Lemon wedges for serving
Instructions
1. Make the Meatballs
In a bowl, combine ground chicken, onion, garlic, parsley, oregano, cumin, lemon zest, egg, breadcrumbs, salt, and pepper.
Mix gently until combined. Form into small meatballs (~1–1.5 inch).
2. Cook the Meatballs
Heat olive oil in a skillet over medium heat.
Cook meatballs, turning occasionally, until golden and cooked through, about 12–15 minutes.
Alternatively, bake at 200°C (400°F) for 15–18 minutes.
3. Prepare the Tzatziki
In a small bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, pepper, and fresh herbs.
Chill until ready to serve.
4. Assemble the Bowls
Layer cooked grains or greens at the base.
Arrange cooked meatballs on top.
Add cucumbers, cherry tomatoes, lettuce, and olives.
Drizzle tzatziki over the meatballs.
Garnish with fresh herbs and a squeeze of lemon.
Notes & Tips
Meal prep: Store meatballs, grains, and tzatziki separately for up to 3 days.
Low-carb option: Serve over cauliflower rice or greens.
Flavor boost: Add roasted red peppers or feta crumbles.
Cooking tip: Don’t overmix meatball mixture — it keeps them tender.
❓ frequently asked questions FAQs
Q: Can I bake the meatballs instead of pan-frying?
A: Yes, bake at 200°C (400°F) for 15–18 minutes until cooked through.
Q: Can I use store-bought tzatziki?
A: Absolutely — homemade adds freshness, but store-bought works for convenience.
Q: Can I make this gluten-free?
A: Yes — use almond flour or gluten-free breadcrumbs.
⚡ Nutrition information
Calories: 480 kcal
Protein: 38 g
Carbohydrates: 35 g
Fat: 18 g
Fiber: 6 g
Sodium: 450 mg