Greek Meatball Tzatziki Bowl

Greek Meatball Bowl with Tzatziki, Rice and Fresh Veggies brings together vibrant Mediterranean flavors for a meal that is as satisfying as it is fresh. You get tender meatballs spiced just right, paired with creamy cooling tzatziki. The rice acts as a soft base that soaks up all the juices, while crisp veggies and briny olives add color and crunch. Every element complements the next for a bowlful that feels hearty but never heavy. This has long been my answer to busy weeknights and those moments when I want something wholesome and comforting that still tastes like sunshine.

When I crave food that is both comforting and bright this is the meal I reach for. The first time I made these meatballs at home my kitchen filled with the aroma of cinnamon and oregano and I could not wait to dive in.

Ingredients

• Ground beef: brings richness and savory depth to the meatballs Choose grass fed for cleaner flavor
• Breadcrumbs: bind the meat mixture for tender moist meatballs Use fresh breadcrumbs if you can
• Fresh parsley: adds a layer of herbal brightness and color Go for flat leaf for best flavor
• Grated parmesan: lends a nutty salty punch in the meatballs Always grate fresh for the best melt and taste
• Garlic powder: gives mellow aromatic depth without overwhelming freshness Opt for fresh ground if available
• Dried oregano: infuses classic Greek aroma and warmth Organic or wild harvested types pack extra fragrance
• Ground cumin: offers warm background spice that plays well with the herbs Toast briefly for full impact
• Ground cinnamon: creates subtle sweetness a signature touch in Greek meatballs Use Ceylon if possible
• Salt: brings all the flavors into balance Use flaky sea salt for complex mineral notes
• Black pepper: gives gentle sharpness and rounds out the spices
• Olive oil: is crucial for oven crisped golden edged meatballs Choose extra virgin for real character
• Cooked white rice: is fluffy and mild making a pillowy base for toppings Long grain or jasmine work best
• Cherry tomatoes: add juicy bright pops of acidity and color Pick deeply colored tomatoes for sweetness
• Cucumber slices: give cool refreshing texture Thin young cukes have fewer seeds and the sweetest flavor
• Red onion: delivers bite and zing Choose mild sweet onions and slice extra thin
• Kalamata olives: impart briny rich flavor Choose firm whole olives and pit yourself for the freshest taste
• Tzatziki sauce: supplies creaminess and a tangy finish Greek yogurt based versions are thickest and best
• Fresh lemon juice: wakes up every element and provides balanced acidity Squeeze just before serving

Step-by-Step Instructions

Mix and season the meat:

Combine ground beef with breadcrumbs chopped parsley grated parmesan garlic powder dried oregano ground cumin ground cinnamon salt and pepper in a large bowl Use hands to mix until completely even but do not overwork

Shape into meatballs:

Form mixture into small balls about the size of golf balls Roll firmly so they hold together on the tray

Prepare for baking:

Lay meatballs evenly spaced on a parchment lined baking sheet Drizzle olive oil over each one ensuring they all get a shine

Bake to perfection:

Cook meatballs in a preheated oven at four hundred degrees until browned outside and just cooked through about fifteen to twenty minutes

Make the rice:

While the meatballs bake prepare rice according to package or your favorite method Fluff well to separate grains

Mix the fresh veggies:

Combine cherry tomatoes cucumber slices red onion and Kalamata olives in a medium bowl Toss gently with a pinch of salt

Build the bowls:

Spoon a layer of cooked rice into each serving bowl Top with a colorful heap of mixed veggies and arrange three or four meatballs up top

Finish and serve:

Generously drizzle tzatziki over everything and finish with a good squeeze of fresh lemon Serve right away while everything is fresh and steamy

Save

Tzatziki is hands down my favorite here Its creamy tang transforms every bite and I always double it for leftovers My kids love swirling extra sauce into every forkful and it is now the star of summer picnics and meals with friends

Storage Tips

Store meatballs and rice in separate airtight containers to prevent the rice from getting mushy Leftovers last three days in the fridge and freeze beautifully for future meals Keep tzatziki in a small jar in the fridge and assemble bowls just before eating for the freshest taste

Ingredient Substitutions

Try ground turkey or lamb for a lighter or more traditional spin Swap brown rice or even quinoa for added whole grains Dairy free yogurt works for tzatziki if needed and you can leave out parmesan for a dairy free option Use whatever fresh veggies look best at the market

Serving Suggestions

Pita bread is a natural companion for scooping up sauce and any extras For parties set out all toppings separately buffet style and let everyone build their own Colorful bowls look stunning with a sprinkle of feta or a few extra olives on top and go beautifully with a chilled glass of white wine

Greek Flavors at Home

Spices like cinnamon cumin and oregano are iconic in Greek cooking making these meatballs taste just like something you would enjoy at a seaside taverna Each bite is sunny and transporting and learning to make my own tzatziki at home brought the flavors even closer to my heart

Recipe FAQs

→ How can I keep the meatballs tender and juicy?

Mix the meat gently, use breadcrumbs and Parmesan for moisture, and avoid overbaking to prevent dryness.

→ Can I substitute the beef with another protein?

Yes, ground turkey or lamb work well for a different flavor profile and lighter option in the meatballs.

→ What vegetables pair best in the bowl?

Crisp cucumbers, cherry tomatoes, red onion, and Kalamata olives add freshness, flavor, and texture to the bowl.

→ Is it possible to make this meal ahead of time?

All components can be prepped earlier and stored separately. Assemble just before serving for best results.

→ What’s the best way to reheat leftovers?

Gently heat meatballs and rice separately, then add chilled vegetables and tzatziki just before eating to maintain freshness.

→ How do I keep tzatziki sauce from getting watery?

Drain excess moisture from cucumber before mixing with yogurt to keep your sauce thick and creamy.