Zesty Greek Meatballs Bowl with Lemon Rice and Tzatziki
This bowl combines juicy Greek-style beef-and-lamb (or turkey) meatballs, fluffy lemon-infused rice, and cool creamy tzatziki, finished with crisp vegetables and fresh herbs. It’s a hearty, wholesome meal that feels indulgent yet nourishing — perfect for lunch, dinner, or meal prep.
Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Greek Meatballs:
500 g (1 lb) ground beef, lamb, or turkey
1 small onion, finely grated
2 garlic cloves, minced
½ cup breadcrumbs
1 large egg
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tsp dried oregano
1 tsp ground cumin
Zest of 1 lemon
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
For the Lemon Rice:
1 cup basmati or long-grain rice, rinsed
2 cups chicken or vegetable broth
Zest and juice of 1 lemon
1 tbsp olive oil
2 tbsp fresh parsley, chopped
Salt, to taste
For the Tzatziki:
1 cup Greek yogurt
½ cucumber, grated and squeezed dry
1 small garlic clove, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh dill or mint, chopped
Salt & pepper, to taste
Bowl Add-Ons:
Cherry tomatoes, halved
Cucumber slices
Kalamata olives
Red onion, thinly sliced
Extra lemon wedges
Instructions
1. Make the tzatziki:
In a bowl, combine Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill/mint, salt, and pepper.
Mix well, cover, and refrigerate until serving.
2. Prepare the lemon rice:
In a saucepan, heat olive oil over medium heat.
Add rinsed rice and toast lightly for 1–2 minutes.
Add broth, lemon zest, and salt. Bring to a boil, then cover and reduce heat to low.
Cook for 12–15 minutes until rice is tender. Remove from heat, stir in lemon juice and parsley, fluff with a fork.
3. Make the Greek meatballs:
In a large bowl, mix meat, onion, garlic, breadcrumbs, egg, parsley, mint, oregano, cumin, lemon zest, salt, and pepper.
Form into 1½-inch meatballs.
Pan-fry method: Heat olive oil in a skillet over medium heat, cook meatballs 8–10 minutes, turning occasionally, until golden and cooked through.
Bake method: Preheat oven to 200°C (400°F). Arrange meatballs on a lined sheet, drizzle with olive oil, and bake 15–18 minutes until cooked through.
4. Assemble the bowls:
Divide lemon rice among 4 bowls.
Add meatballs, dollops of tzatziki, tomatoes, cucumber, olives, and onion.
Garnish with parsley and lemon wedges.
Notes & Tips
For extra zest, drizzle with lemon-olive oil before serving.
Meatballs freeze well — reheat in the oven at 180°C (350°F).
Use cauliflower rice for a lighter, low-carb version.
Try a mix of lamb and beef for authentic flavor depth.
Frequently Asked Questions
Q: Can I make this dairy-free?
A: Yes — use coconut yogurt in tzatziki and skip feta cheese garnishes.
Q: Can I meal-prep this bowl?
A: Yes — store meatballs, rice, and veggies separately for up to 4 days. Assemble just before eating.
Q: What if I don’t like lamb?
A: Ground chicken or turkey works great; add a little olive oil to keep them juicy.
Nutritional Information
Calories: 520 kcal
Protein: 30 g
Carbohydrates: 52 g
Fiber: 4 g
Sugars: 5 g
Fat: 20 g
Saturated Fat: 6 g
Sodium: 720 mg