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Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies

Juicy Greek-style meatballs seasoned with oregano, mint, and garlic, baked with cherry tomatoes and served over rice with creamy tzatziki sauce and fresh veggie toppings for a flavorful bowl meal.

Ingredients

Scale
  • 1/2 cup plain dried bread crumbs
  • 1/3 cup water or milk
  • 1/2 cup finely diced yellow onion
  • 1 small egg
  • 2 cloves garlic, peeled and minced
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 tablespoons fresh mint leaves, chopped
  • 1/8 teaspoon cayenne pepper
  • several pinches sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 2 tablespoons butter, melted
  • 1 pint cherry tomatoes
  • 2 cups cooked rice
  • For Tzatziki: 1 cup plain Greek yogurt, 1/2 cup diced cucumber, 1 tablespoon lemon juice, 1 tablespoon olive oil, pinch salt and pepper
  • Optional garnishes: fresh mint, lemon wedges

Instructions

  1. Preheat oven to 375 degrees F with rack in center. Mix bread crumbs with water or milk, then add onion, egg, garlic, oregano, mint, cayenne, salt, and pepper. Incorporate ground beef until well mixed. Form into 8 meatballs.
  2. Brush an oven-safe pan or rimmed baking sheet with 1 tablespoon olive oil. Place meatballs on pan with space between, drizzle with melted butter, and add cherry tomatoes around them. Bake for 25-27 minutes until cooked through.
  3. Cook rice according to package instructions. Mix tzatziki: combine yogurt, cucumber, lemon juice, olive oil, salt, and pepper. Assemble bowls: divide rice into bowls, top with meatballs and tomatoes, scrape pan juices over top, and drizzle or serve tzatziki on side. Garnish with mint or lemon if desired.

Notes

Use cast iron for better caramelization on meatballs. Make tzatziki ahead for enhanced flavor. Substitute milk for water in bread crumbs for richer meatballs. Pairs well with fresh cucumber, lettuce, or feta for extra veggies.

Nutrition

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