Name: Mediterranean Chicken Meatball Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb ground chicken; 2-3 cloves garlic, minced; 1/4 cup red onion, finely chopped; 2 tbsp fresh parsley, chopped; 1 tsp dried oregano; 1/2 tsp ground cumin; Salt and pepper to taste; 1 egg; 1/3 cup breadcrumbs; 2 tbsp olive oil (for cooking); 2 cups cooked quinoa, rice, or couscous; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion, thinly sliced; 1/4 cup kalamata olives; 1/4 cup crumbled feta; 1/2 cup tzatziki or garlic yogurt sauce; Lemon wedges, for serving; Fresh herbs (like dill or mint), for garnish

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These Mediterranean chicken meatball bowls are loaded with bold spices, fresh veggies, and creamy sauce — all served over a hearty grain base. The juicy meatballs are packed with herbs and garlic, making every bite flavorful and satisfying.

Why You’ll Love This Recipe

I love how this dish brings together everything I enjoy in one bowl — protein, veggies, grains, and a creamy sauce. It’s colorful, fresh, and balanced. The chicken meatballs are tender and herby, and I can switch up the toppings depending on what I have at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken meatballs:

ground chicken
garlic, minced
red onion, finely chopped
fresh parsley, chopped
dried oregano
ground cumin
salt and pepper
egg
breadcrumbs
olive oil (for cooking)

For the bowl assembly:

cooked quinoa, rice, or couscous
cherry tomatoes, halved
cucumber, diced
red onion, thinly sliced
kalamata olives
crumbled feta
tzatziki or garlic yogurt sauce
lemon wedges
fresh herbs for garnish (like dill or mint)

Directions

I mix the ground chicken with garlic, onion, parsley, oregano, cumin, salt, pepper, egg, and breadcrumbs in a large bowl until just combined.
I shape the mixture into small meatballs and cook them in a skillet with olive oil over medium heat, turning to brown all sides. I let them cook through, about 10–12 minutes.
While the meatballs are cooking, I prep the grains and chop the veggies.
I assemble the bowls starting with the grain base, followed by the chopped vegetables, olives, and feta.
I add the warm meatballs on top and drizzle with tzatziki. I finish with a sprinkle of fresh herbs and a squeeze of lemon juice.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I switch out quinoa for couscous, brown rice, or cauliflower rice.
I’ve added hummus or baba ghanoush as an extra dip.
Sometimes I turn this into wraps using pita bread instead of bowls.
For spice, I top it with harissa or a pinch of chili flakes.

Storage/Reheating

I store everything separately to keep it fresh. The meatballs last up to 4 days in the fridge and reheat well in the microwave or pan. The veggies are best kept raw and added fresh. Cooked grains can be reheated quickly or served cold in the bowl.

FAQs

Can I use turkey instead of chicken?

Yes, I often use ground turkey, and it works just as well. I just make sure it’s not too lean so the meatballs stay juicy.

What can I use instead of tzatziki?

I’ve used plain Greek yogurt mixed with garlic, lemon juice, and dill when I’m out of tzatziki. Hummus is also a great option.

Can I bake the meatballs?

Definitely. I bake them at 400°F (200°C) for 15–20 minutes, flipping once for even browning.

Is this recipe good for meal prep?

Yes, I prep the meatballs and grains ahead of time, then assemble the bowls fresh during the week. It holds up well.

Do the meatballs freeze well?

They freeze great. I let them cool, then store them in a sealed container or bag. I reheat in a skillet or microwave straight from frozen.

Conclusion

These Mediterranean chicken meatball bowls are one of my favorite meals to prep in advance or throw together for a quick dinner. The bright flavors, creamy sauce, and juicy meatballs make it a satisfying and healthy dish I keep coming back to.