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RECIPES

Ultimate Greek Meatball Bowl with Tzatziki & Fresh Veggies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

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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)

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

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)

‍ Instructions

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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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