Ultimate Mediterranean Meatball Bowl with Tzatziki & Rice

I love making this Ultimate Mediterranean Meatball Bowl with Tzatziki & Rice when I want something hearty, fresh, and full of bold flavors. Juicy, spiced meatballs sit over fluffy rice and get topped with cool, creamy tzatziki and vibrant Mediterranean vegetables. It is a complete meal in one bowl that feels both comforting and refreshing.

Why You’ll Love This Recipe

I love how this bowl brings together warm spices, fresh herbs, and creamy sauce in every bite. The meatballs are tender and flavorful, the rice is light and fluffy, and the toppings add color and texture.

I also appreciate how customizable it is. I can switch the protein, change the grain, or load it up with extra vegetables depending on what I have on hand. It works perfectly for family dinners, meal prep, or even casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meatballs:

1 lb ground beef (or lamb, or mix)

½ cup breadcrumbs (panko or regular)

1 small onion, finely grated or minced

3 cloves garlic, minced

¼ cup fresh parsley, chopped

1 tsp dried oregano

1 tsp ground cumin

½ tsp ground cinnamon (optional)

1 tsp paprika

1 egg

Salt and pepper, to taste

2 tbsp olive oil (for frying)

Rice:

1 ½ cups long-grain white rice or basmati rice

3 cups water or broth

1 tbsp olive oil

Salt, to taste

Tzatziki Sauce:

1 cup Greek yogurt

½ cucumber, finely grated and drained

2 cloves garlic, minced

1 tbsp lemon juice

1 tbsp fresh dill or mint, chopped

Salt and pepper, to taste

Bowl Toppings and Extras:

Cherry tomatoes, halved

Kalamata olives, pitted and halved

Red onion, thinly sliced

Fresh parsley or mint, chopped

Cucumber slices

Feta cheese, crumbled

Lemon wedges

Directions

I start by rinsing the rice under cold water until the water runs clear. Then I bring the water or broth to a boil with olive oil and salt, then stir in the rice. I reduce the heat to a simmer, cover, and cook for about 15 minutes. Once done, I remove it from the heat and fluff it with a fork.

In a large bowl, I combine the ground meat, breadcrumbs, onion, garlic, parsley, oregano, cumin, paprika, cinnamon, egg, salt, and pepper. I mix everything gently until just combined, then form the mixture into 1.5-inch meatballs.

Then I heat olive oil in a skillet over medium heat and cook the meatballs in batches. I turn them occasionally until they are browned on all sides and fully cooked through, about 8 to 10 minutes. I transfer them to paper towels to drain.

For the tzatziki, I mix Greek yogurt, grated and drained cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl. I chill it in the refrigerator until I am ready to serve.

To assemble, I divide the rice into bowls. I top it with meatballs, cherry tomatoes, olives, red onion, cucumber slices, and crumbled feta. I add a generous spoonful of tzatziki and finish with fresh herbs and a squeeze of lemon.

Servings and timing

This recipe serves 4 people generously.

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: Approximately 45 minutes

Variations

I sometimes bake the meatballs at 400°F (200°C) for about 20 minutes when I want a lighter option or less hands-on cooking.

For extra color and flavor, I like adding roasted vegetables such as zucchini or bell peppers.

When I want a lower-carb version, I swap the rice for quinoa or cauliflower rice. I have also tried it with brown rice for a heartier texture.

Storage/Reheating

I store the meatballs, rice, and toppings separately in airtight containers in the refrigerator for up to 4 days. Keeping the tzatziki separate helps maintain its freshness.

To reheat, I warm the rice and meatballs in the microwave or in a skillet over medium heat until heated through. I always add the tzatziki and fresh toppings after reheating for the best texture and flavor.

Related Recipes:

• Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
• Greek Chicken Bowl
• Tzatziki Sauc

FAQs

Can I make the meatballs ahead of time?

I often prepare and shape the meatballs a day in advance. I keep them covered in the refrigerator and cook them when I am ready. Also I can freeze them raw or cooked for longer storage.

Can I use ground chicken or turkey instead?

I can easily substitute ground chicken or turkey. I make sure not to overcook them so they stay juicy, and I sometimes add a drizzle of olive oil to keep them moist.

How do I keep tzatziki from becoming watery?

I always squeeze as much liquid as possible from the grated cucumber before mixing it with the yogurt. This keeps the sauce thick and creamy.

What other grains can I use besides white rice?

I enjoy using basmati, brown rice, quinoa, or even couscous. Each grain gives the bowl a slightly different texture and flavor.

Is this recipe good for meal prep?

I find this bowl perfect for meal prep. I portion the rice and meatballs into containers and pack the toppings and tzatziki separately. It stays fresh and delicious for several days.

Conclusion

I love how this Ultimate Mediterranean Meatball Bowl brings together bold spices, creamy tzatziki, and fresh vegetables in one satisfying meal. It is easy to prepare, full of vibrant flavors, and flexible enough to suit different tastes and dietary preferences. Whenever I make it, I know I am serving something wholesome, colorful, and truly delicious.

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