Name: Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: For the Meatballs:; 1 lb ground beef or lamb; 2 garlic cloves, minced; ¼ cup red onion, finely diced; 1 tsp dried oregano; 2 tbsp fresh parsley, chopped; ½ tsp ground cumin; 1 tsp salt; ½ tsp black pepper; 1 egg; ⅓ cup breadcrumbs; For the Tzatziki Sauce:; 1 cup Greek yogurt; ½ cucumber, grated and squeezed dry; 1 garlic clove, finely minced; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tbsp fresh dill, chopped; Salt, to taste; For the Bowl Assembly:; 2 cups cooked white or brown rice; 1 cup cherry tomatoes, halved; 1 cucumber, sliced or diced; ¼ red onion, thinly sliced; ⅓ cup kalamata olives; ½ cup crumbled feta cheese; Lemon wedges (optional)

This Greek meatball bowl with tzatziki, rice, and fresh veggies is one of my favorite balanced, vibrant meals. Juicy, herby meatballs are served over a fluffy bed of rice, then topped with creamy homemade tzatziki and a colorful mix of crisp vegetables. It’s packed with Mediterranean flavor and comes together beautifully in a bowl that feels as good as it tastes.

Why You’ll Love This Recipe

I love this bowl because it’s light yet filling, healthy without being boring, and every bite offers something different. The meatballs are full of garlic, herbs, and just the right amount of spice, while the tzatziki adds a cool and creamy contrast. Plus, I can prep parts of this ahead, which makes it perfect for meal planning during the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the meatballs:

ground beef or lamb
garlic, minced
red onion, finely diced
dried oregano
fresh parsley, chopped
ground cumin
salt
black pepper
egg
breadcrumbs

for the tzatziki:

Greek yogurt
cucumber, grated and squeezed dry
garlic, finely minced
lemon juice
olive oil
fresh dill, chopped
salt

for the bowl:

cooked white or brown rice
cherry tomatoes, halved
cucumber, sliced or diced
red onion, thinly sliced
kalamata olives
crumbled feta cheese
lemon wedges (optional)

directions

Make the meatballs: I mix the ground meat, garlic, onion, herbs, spices, egg, and breadcrumbs in a bowl. Then I roll the mixture into small meatballs, about the size of a golf ball.
Cook the meatballs: I bake them at 400°F (200°C) for about 18–20 minutes, or until browned and cooked through. Sometimes I pan-fry them instead if I want a crispier exterior.
Prepare the tzatziki: I combine Greek yogurt with grated cucumber, garlic, lemon juice, olive oil, dill, and salt. I let it chill in the fridge while the meatballs cook to let the flavors meld.
Assemble the bowl: I start with a scoop of rice at the bottom, then top it with meatballs, fresh cucumbers, tomatoes, red onions, olives, and feta. A generous spoonful of tzatziki goes on top, and I like to finish with a squeeze of fresh lemon.

Servings and timing

This recipe makes about 4 bowls. Total time is roughly 40 minutes—20 minutes of prep and 20 minutes of cooking.

Variations

I sometimes swap the rice for quinoa, couscous, or even cauliflower rice if I want to lighten things up.
When I don’t have ground beef, I use ground turkey or a mix of beef and lamb for more flavor.
Adding roasted chickpeas or hummus gives it a nice protein boost and a bit of crunch.
I like to add shredded lettuce or arugula to make it more of a salad-style bowl.

storage/reheating

I store the meatballs and rice separately in airtight containers in the fridge for up to 4 days. I keep the veggies fresh and prep them just before serving. The tzatziki stays good for 3–4 days as well. When I reheat, I warm the meatballs and rice in the microwave, then build the bowl fresh with the cold toppings.

FAQs

Can I make the meatballs ahead of time?

Yes, I often make a double batch and refrigerate or freeze half for another day. They reheat really well.

What’s the best rice to use?

I usually go with jasmine or basmati for a fluffy base, but brown rice or even lemon rice adds a nice touch too.

Can I make this bowl dairy-free?

Sure, I’ve used dairy-free yogurt for the tzatziki and skipped the feta to make it completely dairy-free.

How do I make this gluten-free?

Just use gluten-free breadcrumbs in the meatballs or substitute with cooked quinoa. Everything else is naturally gluten-free.

Can I use store-bought tzatziki?

Definitely. I prefer homemade, but when I’m in a hurry, a good-quality store-bought version saves time and still tastes great.

Conclusion

This Greek meatball bowl with tzatziki, rice, and veggies is my kind of feel-good food. It’s fresh, flavorful, and packed with texture, making it the kind of meal I look forward to all day. Whether I’m prepping it for lunch or enjoying it for dinner, it never disappoints.

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies