Greek Meatball Bowl
Recipe by
Ingredients
- For the Meatballs:
- 1 1/2 lbs ground chicken or turkey (680 g)
- 1/4 cup breadcrumbs (30 g)
- 1 egg (50 g)
- 2 cloves garlic, minced (6 g)
- 2 tbsp fresh parsley, chopped (8 g)
- 2 tbsp fresh dill, chopped (8 g)
- 1 tsp dried oregano (2 g)
- 1/2 tsp salt (3 g)
- 1/2 tsp black pepper (2 g)
- 1 tbsp olive oil (15 ml, for cooking)
- For the Bowl Base:
- 3 cups cooked white rice (555 g, about 1 1/2 cups dry before cooking)
- 1 cup cucumber slices (150 g)
- 1 cup cherry tomatoes, halved (150 g)
- 1 cup yellow bell pepper strips (120 g)
- 1/2 cup red onion, thinly sliced (60 g)
- For the Tzatziki Sauce:
- 1 cup plain nonfat Greek yogurt (240 g)
- 1/2 cucumber, grated and squeezed dry (75 g)
- 1 clove garlic, minced (3 g)
- 2 tbsp fresh dill, chopped (8 g)
- 1 tbsp olive oil (15 ml)
- Juice of 1/2 lemon (15 ml)
- Salt and black pepper to taste
Directions
- Make Meatballs: In a bowl, combine ground chicken/turkey, breadcrumbs, egg, garlic, parsley, dill, oregano, salt, and pepper. Form into 12–16 meatballs. Heat olive oil in a skillet over medium heat and cook 8–10 minutes, turning, until golden and cooked through (internal temp 165°F / 74°C).
- Cook Rice: Prepare rice according to package instructions if not already cooked.
- Make Tzatziki: In a bowl, mix Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper. Stir until creamy.
- Assemble Bowls: Divide rice into bowls. Add meatballs, cucumbers, tomatoes, bell peppers, and red onion.
- Finish: Top with tzatziki sauce and extra fresh dill. Serve with lemon wedges if desired.
Tips for Meal prep
Store meatballs and rice together, keep veggies and tzatziki separate until serving.
Meatballs can be baked at 400°F (200°C) for 18–20 minutes as an alternative.
Swap rice for quinoa or cauliflower rice for a lower-carb option.
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