Greek Meatball Bowl with Tzatziki, Cucumber Salad & Rice
This bowl is a celebration of Mediterranean flavors — juicy herbed meatballs paired with fluffy rice, cool creamy tzatziki, and a crisp cucumber-tomato salad. It’s light yet satisfying, full of protein and fresh ingredients that make every bite bright and refreshing.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 4 bowls
Ingredients
For the Greek Meatballs
500g (1 lb) ground beef, lamb, or chicken
1 small onion, finely grated
2 garlic cloves, minced
¼ cup breadcrumbs
1 egg
2 tbsp chopped fresh parsley
1 tbsp chopped mint
1 tsp dried oregano
½ tsp cumin
Salt and black pepper, to taste
1 tbsp olive oil
For the Rice
1 ½ cups basmati or jasmine rice
3 cups water or chicken broth
1 tbsp olive oil or butter
Pinch of salt
Optional: ½ tsp lemon zest for brightness
For the Tzatziki Sauce
1 cup Greek yogurt
½ cucumber, grated and squeezed dry
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, finely grated
1 tbsp chopped dill or mint
Salt and pepper, to taste
For the Cucumber Salad
1 large cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
1 tbsp chopped parsley or dill
Salt and pepper, to taste
Optional: ¼ cup crumbled feta cheese
Instructions
Step 1: Cook the Rice
Rinse rice under cold water until clear.
Combine rice, water/broth, olive oil, and salt in a saucepan.
Bring to a boil, cover, and simmer for 12–15 minutes until fluffy.
Fluff with a fork and stir in lemon zest if using.
Step 2: Make the Meatballs
In a mixing bowl, combine ground meat, onion, garlic, breadcrumbs, egg, herbs, oregano, cumin, salt, and pepper.
Mix gently until just combined — don’t overwork.
Form into small meatballs (about 1 inch).
Heat olive oil in a skillet over medium heat.
Sear the meatballs until golden on all sides and cooked through (about 8–10 minutes total).
Air fryer option: Cook at 375°F (190°C) for 10–12 minutes, shaking halfway.
Step 3: Prepare the Tzatziki
Mix all tzatziki ingredients in a bowl until smooth.
Taste and adjust salt, lemon, or herbs.
Chill until ready to serve (the flavor improves as it rests).
Step 4: Make the Cucumber Salad
Toss cucumber, tomatoes, and red onion in a bowl.
Add olive oil, vinegar/lemon juice, parsley, salt, and pepper.
Mix well and top with crumbled feta if desired.
Step 5: Assemble the Bowls
Start with a base of warm rice.
Add a portion of meatballs on top.
Spoon tzatziki generously on the side.
Add cucumber salad to one corner.
Garnish with extra herbs or lemon wedges for a fresh finish.
Notes & Tips
You can swap white rice for brown rice, couscous, or quinoa for extra fiber.
Add roasted chickpeas or grilled zucchini for more variety.
For a lighter option, make the bowl with cauliflower rice.
Tzatziki can be made 1–2 days in advance and stored in the fridge.
Frequently Asked Questions
Q: Can I bake the meatballs instead of frying?
Yes! Bake at 400°F (200°C) for 18–20 minutes until browned and cooked through.
Q: How long does it store?
Up to 3–4 days in the fridge. Keep components (rice, meatballs, tzatziki, salad) stored separately.
Q: Can I make it vegetarian?
Yes! Use falafel or baked chickpea balls instead of meatballs — they pair perfectly with the same bowl setup.
Nutritional Information
Calories: ~520 kcal
Protein: 36g
Carbs: 45g
Fat: 20g
Fiber: 4g