The Greek Meatball Bowl with Tzatziki, Rice, and Fresh Veggies is a fresh, Mediterranean-inspired meal that’s full of vibrant colors and bold flavors. I love how it brings together juicy, herby meatballs, creamy tzatziki, warm rice, and crisp vegetables all in one nourishing bowl.
Why You’ll Love This Recipe
I love this recipe because it hits every craving — savory, creamy, crisp, and satisfying. The Greek meatballs are packed with flavor, the tzatziki sauce adds a cooling contrast, and the fresh veggies give the bowl a crunch that keeps every bite exciting. It’s a balanced, wholesome meal that’s perfect for lunch, dinner, or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Ground beef or lamb
-
Onion, finely grated
-
Garlic, minced
-
Fresh parsley or mint
-
Dried oregano
-
Salt and pepper
-
Egg
-
Breadcrumbs
-
Cooked rice (white, brown, or lemon rice)
-
Cucumber
-
Cherry tomatoes
-
Red onion
-
Lettuce or spinach
-
Olive oil
-
Tzatziki sauce (made with Greek yogurt, cucumber, garlic, lemon juice, and dill)
Directions
-
I preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
-
In a large bowl, I mix the ground meat, grated onion, garlic, parsley or mint, oregano, salt, pepper, egg, and breadcrumbs until just combined.
-
I shape the mixture into small meatballs, about 1 inch in size, and place them on the baking sheet.
-
I bake the meatballs for 15–20 minutes, or until they’re browned and cooked through.
-
While the meatballs bake, I prepare the veggies: slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
-
I warm the rice and divide it into bowls.
-
I top the rice with the baked meatballs, fresh veggies, and a generous scoop of tzatziki.
-
I drizzle everything with a little olive oil and add fresh herbs or a lemon wedge if I’m feeling fancy.
Servings and timing
This recipe serves about 4 people. It takes roughly 15 minutes to prep and 20 minutes to cook, so I can have it ready in about 35 minutes total — ideal for busy weekdays or a relaxing weekend meal.
Variations
Sometimes I swap the ground beef for ground chicken or turkey for a lighter version. I’ve also used quinoa or couscous instead of rice for a different grain base. For extra flavor, I toss the veggies in a light lemon-olive oil dressing. If I want a vegetarian option, I use falafel instead of meatballs and it works just as well.
Storage/Reheating
I store the meatballs, rice, veggies, and tzatziki separately in airtight containers. The meatballs and rice reheat well in the microwave or on the stove. The tzatziki keeps for up to 3 days in the fridge. I like assembling the bowls fresh to keep the veggies crisp.
FAQs
Can I cook the meatballs in a skillet instead of baking?
Yes, I can pan-fry them in a bit of olive oil over medium heat, turning until browned on all sides and cooked through.
What’s the best rice to use?
I usually use white or brown rice, but lemon rice or herbed rice adds a fresh twist that complements the Greek flavors really well.
Can I make this dairy-free?
Yes, I can use a dairy-free yogurt to make the tzatziki. The rest of the bowl is naturally dairy-free without cheese.
What vegetables go best in this bowl?
I love using cucumber, tomatoes, and red onion, but sometimes I add olives, shredded carrots, or roasted peppers too.
Can I freeze the meatballs?
Definitely. I freeze cooked meatballs in a freezer-safe container for up to 2 months. I reheat them in the oven or microwave as needed.
Conclusion
The Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies is a delicious way to enjoy Mediterranean flavors in a balanced, feel-good meal. I love how customizable it is, and once I’ve made it, I always want it again. It’s fresh, filling, and full of flavor — everything I want in one bowl.
PrintGreek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
The Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies is a wholesome, Mediterranean-inspired meal featuring herbed meatballs, creamy tzatziki, warm rice, and crisp vegetables — all in one vibrant and delicious bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 bowls
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
- 500g ground beef or lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley or mint, chopped
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 egg
- 1/4 cup breadcrumbs
- 2 cups cooked white, brown, or lemon rice
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 cup lettuce or spinach
- 1 tbsp olive oil
- 1 cup tzatziki sauce (Greek yogurt, grated cucumber, garlic, lemon juice, dill)
- Optional: lemon wedges, extra herbs for garnish
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, combine ground meat, grated onion, garlic, parsley or mint, oregano, salt, pepper, egg, and breadcrumbs.
- Mix until just combined, then shape into 1-inch meatballs and place on the baking sheet.
- Bake for 15–20 minutes or until browned and cooked through.
- While meatballs bake, slice cucumber, halve cherry tomatoes, and thinly slice red onion.
- Warm the cooked rice and divide into serving bowls.
- Top each bowl with meatballs, fresh veggies, and a scoop of tzatziki.
- Drizzle with olive oil and garnish with lemon wedges or fresh herbs if desired.
Notes
- Use ground chicken or turkey for a lighter version.
- Try quinoa or couscous instead of rice for variety.
- Falafel makes a great vegetarian alternative to meatballs.
- Toss veggies in a lemon-olive oil dressing for extra flavor.
- Store components separately for best freshness and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
