Ingredients:
For the Greek Meatballs:
1 lb ground lamb or beef
1/4 cup breadcrumbs
1/4 cup grated onion
2 cloves garlic, minced
1 large egg
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)
For the Tzatziki Sauce:
1 cup plain Greek yogurt
1 cucumber, grated and drained
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1 tablespoon olive oil
Salt and pepper, to taste
For the Bowl:
2 cups cooked basmati or jasmine rice
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 cup Kalamata olives
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
Directions:
Make the Greek Meatballs:
In a large mixing bowl, combine the ground meat, breadcrumbs, grated onion, garlic, egg, parsley, dill, oregano, cumin, salt, and pepper. Mix until well combined.
Roll the mixture into 1-inch meatballs.
Heat olive oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
Prepare the Tzatziki Sauce:
In a small bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper. Mix well and chill in the refrigerator until ready to serve.
Assemble the Bowls:
Divide the cooked rice between bowls. Arrange the meatballs, cherry tomatoes, cucumber slices, Kalamata olives, and red onion on top.
Drizzle with tzatziki sauce and sprinkle with feta cheese. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 480 kcal per bowl | Servings: 4 bowls
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