I made this bowl for the first time after a trip where all I ate for a week was some version of meatballs, rice, and tzatziki.
I came home and could not stop thinking about it.
So I started making my own version at home, and honestly, it might be better than half the versions I had while traveling.
This one is a full meal in a bowl. Juicy seasoned meatballs, a bed of warm rice, crisp cucumber and tomatoes, sliced red onion, and a cool herby tzatziki sauce tying it all together.
It looks like something from a restaurant, but it comes together with pretty simple steps.
Why You’ll Want to Make This
The meatballs are packed with garlic and herbs, so they don’t need much else to taste good.
The tzatziki takes five minutes and makes the whole bowl feel fresh instead of heavy.
And since everything gets prepped ahead of time, this is one of those meals that works just as well for a weeknight dinner as it does for meal prep lunches.
What You’ll Need
For the meatballs:
- 1 pound ground beef (or a mix of beef and lamb if you want a more traditional flavor)
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the tzatziki:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon fresh dill or mint, chopped
- 1 tablespoon lemon juice
- A small pinch of salt
For the bowl:
- 2 cups cooked white or jasmine rice
- A handful of cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- Fresh parsley, for topping
How to Make It
Start with the meatballs. In a large bowl, combine the ground beef, garlic, breadcrumbs, egg, oregano, parsley, salt, and pepper. Mix it gently with your hands just until everything comes together.
Overmixing tends to make the meatballs tough, so stop as soon as it’s combined.
Roll the mixture into small balls, about the size of a golf ball.
You should get around 16 to 18 meatballs depending on size.
Heat a splash of oil in a large pan over medium heat.
Add the meatballs in a single layer, leaving a little space between each one.
Cook for about eight to ten minutes, turning occasionally, until they’re browned on all sides and cooked through in the middle.
While the meatballs cook, make the tzatziki.
Grate the cucumber, then squeeze out as much liquid as you can using a clean towel or your hands. This step matters, since skipping it leaves you with a watery sauce.
Mix the squeezed cucumber with the yogurt, garlic, dill or mint, lemon juice, and a small pinch of salt. Stir well and set it in the fridge until you’re ready to serve.
Putting the Bowl Together
Once your meatballs are done and your rice is cooked, it’s just a matter of layering everything.
Start with a base of warm rice in each bowl.
Add the meatballs on one side, then the cherry tomatoes, cucumber slices, and red onion around the rest of the bowl.
Spoon a generous amount of tzatziki right in the middle, and finish with a sprinkle of fresh parsley on top.
A Few Tips
If you want to meal prep this for the week, keep the tzatziki in a separate container and add it right before eating.
It keeps the rice from getting soggy and the sauce tastes fresher that way.
You can also swap the rice for quinoa or a leafy green base if you want something a little lighter.
The meatballs and tzatziki work well with almost any base you pair them with.
Leftover meatballs freeze well too. I usually make a double batch and freeze half, so future me has an even easier dinner ready to go.
This bowl checks every box for me. It’s filling, it’s fresh, and it doesn’t take all night to make. If you try it, I’d love to hear if you stick with beef or go for the beef and lamb mix, since both versions are worth making.
