Description
A hearty and flavorful Mediterranean bowl featuring juicy spiced meatballs served over fluffy rice, topped with creamy tzatziki and fresh vegetables for a balanced and satisfying meal.
Ingredients
1 lb ground beef (or lamb, or mix)
1/2 cup breadcrumbs (panko or regular)
1 small onion, finely grated or minced
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon (optional)
1 egg
Salt and pepper, to taste
2 tbsp olive oil (for frying)
1 1/2 cups long-grain white rice or basmati rice
3 cups water or broth
1 tbsp olive oil
Salt, to taste
1 cup Greek yogurt
1/2 cucumber, finely grated and drained
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp fresh dill or mint, chopped
Cherry tomatoes, halved
Kalamata olives, pitted and halved
Red onion, thinly sliced
Fresh parsley or mint, chopped
Cucumber slices
Feta cheese, crumbled
Lemon wedges
Instructions
- Rinse the rice under cold water until the water runs clear. Bring water or broth to a boil with olive oil and salt. Stir in the rice, reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and fluff with a fork.
- In a large bowl, combine ground meat, breadcrumbs, onion, garlic, parsley, oregano, cumin, paprika, cinnamon, egg, salt, and pepper. Mix gently until just combined and form into 1.5-inch meatballs.
- Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides and fully cooked through, about 8–10 minutes. Transfer to paper towels to drain.
- In a bowl, mix Greek yogurt, grated and drained cucumber, garlic, lemon juice, dill, salt, and pepper. Refrigerate until ready to serve.
- To assemble, divide rice into bowls. Top with meatballs, cherry tomatoes, olives, red onion, cucumber slices, and crumbled feta. Add a generous spoonful of tzatziki, garnish with fresh herbs, and finish with a squeeze of lemon.
Notes
Meatballs can be baked at 400°F (200°C) for about 20 minutes instead of pan-frying.
Add roasted vegetables like zucchini or bell peppers for extra flavor and color.
Swap white rice for brown rice, quinoa, couscous, or cauliflower rice.
Store components separately in airtight containers for up to 4 days.
Squeeze excess moisture from cucumber to keep tzatziki thick and creamy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 800 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 135 mg
