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Greek Meatball Bowl with Tzatziki featuring seasoned meatballs, fresh cucumbers, tomatoes, and creamy yogurt sauce over greens.
Reda

Greek Meatball Bowl with Tzatziki

Juicy lamb and beef meatballs with cool cucumber tzatziki over warm rice - a weeknight dinner that tastes like a Mediterranean vacation.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 0.5 lb ground lamb
  • 0.5 lb ground beef 80/20 preferred
  • 0.5 cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 1 tsp kosher salt plus more for finishing
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp olive oil for drizzling
For the Tzatziki
  • 1.5 cup Greek yogurt full-fat
  • 1 cup cucumber finely grated, squeezed dry (about 1 medium)
  • 2 cloves garlic minced to a paste
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
For the Bowls
  • 3 cup cooked rice warm, white or brown
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion thinly sliced
  • 0.5 cup Kalamata olives pitted, halved
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Large Rimmed Baking Sheet
  • Box grater or microplane
  • Mixing Bowls

Method
 

Prep
  1. Grate the cucumber on the large holes of a box grater, then squeeze firmly in a clean kitchen towel to remove excess water - you want it almost dry or the sauce will be watery. Stir together the squeezed cucumber, yogurt, garlic, dill, lemon juice, olive oil, and salt in a bowl. Taste and adjust seasoning. Refrigerate while you make the meatballs; this lets the flavors meld.
  2. Preheat your oven to 425F. In a large bowl, combine the lamb, beef, panko, egg, garlic, oregano, cumin, salt, and pepper. Use your hands to mix gently until just combined - do not overwork or the meatballs will be tough. Scoop into 20 portions (about 2 tablespoons each) and roll into balls. Place on a lightly oiled rimmed baking sheet, spacing them 1 inch apart.
  3. Drizzle the meatballs with the 2 tablespoons olive oil and roll them gently to coat. Roast for 18-22 minutes, rotating the pan halfway through, until deeply browned on the outside and cooked through (internal temperature of 160F). They should have a nice crust and some rendered fat in the pan.
  4. Divide the warm rice among four bowls. Top each with 5 meatballs, a generous dollop of tzatziki, and piles of tomatoes, red onion, and olives. Scatter parsley over everything and serve immediately, passing extra tzatziki at the table.

Notes

Squeezing the cucumber dry is non-negotiable - skip this and your tzatziki will be soup. The meatballs can be shaped and refrigerated up to 24 hours ahead; add 3-4 minutes to the roasting time if cooking from cold. For a lighter version, serve over cauliflower rice or a bed of chopped romaine instead.