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Greek Meatball and Tzatziki Rice Bowls Recipe

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★★★★★

4.9 from 67 reviews

These Greek Meatball and Tzatziki Rice Bowls are a delicious and wholesome meal featuring juicy baked meatballs made from ground beef or lamb, served on a bed of fluffy rice and topped with a refreshing homemade tzatziki sauce made from cucumber, yogurt, garlic, and fresh herbs. This dish is perfect for a satisfying weeknight dinner or meal prep, offering a balanced combination of protein, grains, and fresh flavors inspired by Mediterranean cuisine.

Ingredients

Scale

For the Meatballs

  • 1 lb ground beef or lamb
  • 1/4 cup breadcrumbs
  • 1/4 cup grated onion
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg

For the Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1/2 cucumber, peeled, seeded, and grated
  • 2 cloves garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For the Rice Bowls

  • 1 cup long-grain white rice
  • 2 cups water or chicken broth
  • Optional: fresh mint or parsley for garnish
  • Olive oil for drizzling (optional)

Instructions

  1. Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  2. Prepare the Meatballs: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground beef or lamb, breadcrumbs, grated onion, minced garlic, chopped parsley, oregano, salt, pepper, and egg. Mix gently until just combined, being careful not to overwork the meat. Shape the mixture into 1 to 1.5-inch meatballs and place them on a baking sheet lined with parchment paper or lightly greased.
  3. Bake the Meatballs: Bake the meatballs in the preheated oven for 18-20 minutes, turning halfway through to ensure even browning. The meatballs should be browned on the outside and cooked through (internal temperature of 160°F/71°C).
  4. Make the Tzatziki Sauce: While the meatballs bake, prepare the tzatziki sauce. Place the grated cucumber in a clean kitchen towel and squeeze out excess moisture. In a medium bowl, mix the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper until well combined. Refrigerate until ready to serve.
  5. Assemble the Bowls: Divide the cooked rice among serving bowls. Top each bowl with baked meatballs and a generous spoonful of tzatziki sauce. Garnish with fresh mint or parsley and a drizzle of olive oil if desired. Serve immediately and enjoy!

Notes

  • You can substitute ground lamb with ground beef or a mixture of both for different flavor profiles.
  • For a gluten-free option, replace breadcrumbs with gluten-free breadcrumbs or omit entirely.
  • Letting the tzatziki sauce chill in the fridge for at least 30 minutes helps the flavors meld together better.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • If you prefer a spicier kick, add a pinch of red pepper flakes to the meatball mixture.

Keywords: Greek meatballs, tzatziki rice bowls, baked meatballs, Mediterranean dinner, easy Greek recipes, healthy meatball bowl

Find it online: https://cookwithyana.com/greek-meatball-and-tzatziki-rice-bowls-recipe/