Description
Juicy herbed meatballs served over fluffy rice with crisp cucumber, tomatoes, red onion, and creamy tzatziki. A fresh and flavorful Mediterranean-inspired bowl that’s perfect for a weeknight dinner.
Ingredients
- 1 lb ground lamb or beef
- 1/2 cup breadcrumbs
- 1 egg
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 cup uncooked white rice
- 2 cups water
- 1 cup Greek yogurt
- 1 cucumber, grated and squeezed dry
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1/2 tsp salt (for tzatziki)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives
- Fresh parsley for garnish
Instructions
- Cook rice according to package instructions with 2 cups water and a pinch of salt. Fluff with a fork and set aside.
- In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, oregano, cumin, salt, and pepper. Mix until well combined.
- Roll the mixture into 1-inch meatballs (about 16-20).
- Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F).
- For tzatziki: In a small bowl, mix Greek yogurt, grated cucumber, lemon juice, dill, and 1/2 tsp salt. Stir until smooth. Refrigerate until serving.
- Assemble bowls: Divide rice among 4 bowls. Top with meatballs, cherry tomatoes, red onion, and olives. Add a generous dollop of tzatziki.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste. Add a pinch of cinnamon or allspice to the meatballs for extra warmth. For a gluten-free option, use gluten-free breadcrumbs or omit them and use almond flour. Leftover tzatziki can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean