Ingredients
For the Greek Meatballs (Keftedes):
1 lb ground beef or lamb (or a mix of both)
1/2 cup breadcrumbs
1/4 cup milk
1 egg
3 cloves garlic, minced
1/4 cup red onion, finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh mint (optional)
1 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper, to taste
1–2 tbsp olive oil (for pan-frying)
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For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill or mint, chopped
Salt, to taste
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Fresh Veggies & Bowl Add-ins:
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cup cucumber, sliced or diced
1 cup shredded lettuce or chopped romaine
1/2 cup kalamata olives (optional)
1/2 cup feta cheese, crumbled
Lemon wedges (for serving)
Warm pita bread or cooked rice/quinoa (for the base)
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Instructions
1. Make the Tzatziki:
Mix all tzatziki ingredients in a bowl. Adjust seasoning to taste. Chill in the fridge while everything else cooks.
2. Prepare the Meatballs:
In a bowl, mix breadcrumbs and milk. Let it soak for a couple of minutes.
Add the ground meat, egg, garlic, onion, herbs, and spices. Mix gently until combined—don’t overwork.
Roll into small meatballs (about 1-inch diameter).
Heat olive oil in a skillet over medium heat and cook meatballs in batches until browned and cooked through (about 8–10 minutes total).
3. Assemble the Bowl:
Start with a base of rice, quinoa, or pita.
Top with lettuce, tomatoes, cucumbers, red onions, olives, and feta.
Add the meatballs and a generous dollop of tzatziki.
Finish with a drizzle of olive oil, squeeze of lemon, and sprinkle of herbs if desired.
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