Greek Meatball Bowls Recipe
These Greek Meatball Bowls are a vibrant and flavorful meal featuring juicy seasoned meatballs paired with roasted carrots, a fresh cucumber and tomato salad, fluffy white rice, crisp lettuce, and creamy tzatziki sauce. Perfect for a wholesome, Mediterranean-inspired dinner that’s both satisfying and nutritious.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Ingredients
Meatballs
- 1 pound ground meat of choice (beef recommended)
- 1 shallot, diced
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 tablespoon fresh chopped parsley
Roasted Carrots
- 4 large carrots, peeled
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cucumber Salad
- 4 mini cucumbers, sliced
- 1 cup grape tomatoes, halved
- ¼ cup red onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup feta cheese, or more to taste
- 2 tablespoons fresh chopped parsley
Bowl Components
- 2 cups cooked white rice
- 2 cups shredded lettuce
- 1 batch tzatziki sauce (see separate recipe)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground meat, diced shallot, minced garlic, olive oil, honey, salt, cumin, oregano, red pepper flakes, black pepper, and fresh chopped parsley. Mix thoroughly until all ingredients are well incorporated. Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook the Meatballs: Heat a skillet over medium-high heat and add a small amount of olive oil if needed. Add the meatballs in batches without crowding. Cook for about 8-10 minutes, turning occasionally, until the meatballs are browned on all sides and cooked through. Remove from skillet and set aside.
- Roast the Carrots: Preheat the oven to 400°F (200°C). Peel and cut carrots into sticks or rounds. Toss them with olive oil, salt, and black pepper. Arrange the carrots on a baking sheet in a single layer and roast for about 20-25 minutes, or until tender and caramelized at the edges. Stir halfway through roasting for even cooking.
- Prepare the Cucumber Salad: In a medium bowl, combine sliced mini cucumbers, halved grape tomatoes, and sliced red onion. Drizzle with olive oil and red wine vinegar. Season with salt and black pepper and toss gently. Stir in crumbled feta cheese and fresh chopped parsley just before serving.
- Assemble the Bowls: Divide cooked white rice evenly between bowls. Top with shredded lettuce, roasted carrots, cooked meatballs, and a generous scoop of cucumber salad. Add a dollop of tzatziki sauce to each bowl to taste.
- Serve and Enjoy: Serve the bowls warm with extra parsley or a lemon wedge if desired for added brightness. This recipe is perfect for a balanced and flavorful meal any day of the week.
Notes
- You can substitute beef with lamb, chicken, turkey, or plant-based ground meat according to your preference.
- For a gluten-free version, ensure all ingredients, especially any seasonings and sauces, are certified gluten-free.
- Tzatziki sauce can be homemade or store-bought for convenience.
- Leftover meatballs and roasted carrots reheat well and can be stored in the refrigerator up to 3 days.
- Adjust red pepper flakes to your heat preference or omit for a milder dish.
Find it online: https://recipethrive.com/greek-meatball-bowls-recipe/
