Greek-Style Meatball Bowls with Brown Rice, Greek Salad & Tzatziki
These Greek-style Meatball Bowls are fresh, nourishing and packed with flavour. Juicy beef and lamb meatballs are served over brown rice with a crunchy Greek salad and creamy homemade tzatziki for a complete meal that is satisfying without feeling too heavy.
The meatballs are made with equal parts beef and lamb and flavoured with garlic, red onion, cumin, oregano and plenty of fresh parsley, dill and mint. I like to bake them in the oven because it makes the recipe particularly easy, but you can also cook them in a pan if you prefer a deeper golden crust.
What I love most about this bowl is how versatile it is. Serve everything together for lunch or dinner, prepare the individual components ahead for meal prep, or pack it into containers for a quick lunch on the go. You can also place everything on the table separately and let everyone build their own bowl.
The combination of warm meatballs and brown rice with cool tzatziki and a crisp Greek salad gives you a little bit of everything in each bite.
Ingredients and Their Health Benefits
Meatballs:
Minced Beef & Lamb: I use equal quantities of minced beef and lamb. The beef gives the meatballs structure while the lamb adds richness and flavour.
Fresh Herbs: Parsley, dill and mint give the meatballs plenty of freshness. Using fresh herbs rather than dried makes a noticeable difference here.
Garlic & Red Onion: These form the aromatic base of the meatballs. Finely dice the onion so it distributes evenly through the mixture.
Cumin & Oregano: Cumin adds warmth while oregano gives the meatballs their Mediterranean flavour.
Chilli Flakes: Completely optional, but I like the gentle warmth they add without making the meatballs particularly spicy.
Tzatziki Sauce:
Greek Yoghurt & Labneh: Combining the two creates a tzatziki that is thick, creamy and slightly tangy.
Cucumber: Fresh cucumber is used both in the tzatziki and Greek salad. For the tzatziki, it is important to squeeze out as much excess moisture as possible so the sauce remains thick.
Greek Salad:
Feta & Olives: Add saltiness and richness to the salad and work beautifully with the fresh vegetables and simple lemon and olive oil dressing.
Brown Rice:
Brown Rice: Makes the bowl more substantial and provides a lovely nutty base for the meatballs, salad and tzatziki.
Preparation Tips for Greek Meatballs with Brown Rice, Greek Salad, and Tzatziki
- Don’t Overwork the Meatballs: Mix the meatball ingredients only until everything is evenly combined. Overmixing can make the meatballs dense rather than tender.
- Make the Meatballs Evenly Sized: Use a small cookie scoop to portion the mixture before rolling it into balls. This helps them cook at the same rate.
- Remove the Moisture from the Cucumber: After grating the cucumber for the tzatziki, place it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This is the key to keeping the tzatziki thick and creamy.
- Make the Tzatziki Ahead: If you have time, prepare the tzatziki a few hours before serving and refrigerate it. This allows the garlic, dill and lemon flavours to come together.
- Dress the Salad Just Before Serving: You can chop the vegetables ahead of time, but wait until you’re ready to eat before adding the dressing and feta. This keeps the vegetables crisp and fresh.
- Perfect for Meal Prep: Prepare the meatballs, brown rice and tzatziki ahead and refrigerate them separately. Keep the chopped salad and dressing separate as well, then assemble the bowls when you’re ready to eat.
Serving Tips for Greek Meatballs with Brown Rice, Greek Salad, and Tzatziki
- To assemble the bowls, start with a serving of warm brown rice. Add the Greek-style meatballs and a generous portion of Greek salad, then finish with a spoonful of tzatziki.
- For a lighter option, reduce or leave out the rice and serve the meatballs with extra salad and tzatziki.
- You can also serve all the components separately on a large table and allow everyone to assemble their own bowl.
storage tips
Meatballs: Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, air fryer or a covered pan until piping hot.
Brown Rice: Cool the cooked rice promptly and refrigerate in an airtight container for up to 3 days. Reheat thoroughly before serving.
Tzatziki: Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Greek Salad: The vegetables can be chopped a day ahead and stored separately from the dressing. For the best texture, assemble and dress the salad shortly before serving.
Greek Meatballs Served with Brown Rice, Greek Salad and Tzatziki Sauce
Ingredients
Meatballs
- 500 g beef, minced
- 500 g lamb, minced
- 2 tsp garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tsp fresh mint leaves, chopped
- 1 small red onion, finely diced
- 1 tsp cumin, ground
- 1 tsp oregano, ground
- ½ tsp chilli flakes, (optional)
- ½ tsp black pepper
- 2 tsp salt
Tzatziki Sauce
- 4 cucumbers
- ½ tsp garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1 ½ cup full-fat Greek yoghurt
- ½ cup labneh
- 1 lemon, juiced
- ¼ tsp paprika
- salt, to taste
Greek Salad
- 1 large tomato, cut into large cubes
- 1 capsicum, cut into large cubes
- 4 small cucumbers, cut into large chunks
- 1 small onion, thinly sliced
- 200 g feta cheese
- green olives, whole
- 1 lemon, juiced
- 3 tbsp olive oil
- 1 tsp dried oregano
- pink salt
- freshly ground black pepper
Instructions
Meatballs
- Preheat your oven to 220°C. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the minced beef, minced lamb, parsley, dill, mint leaves, red onion, garlic, ground cumin, ground oregano, chilli flakes (if using), salt, and black pepper. Mix everything together until well combined
- Use a cookie dough scoop or your hands to form the mixture into meatballs, then roll them into balls and place them on the baking sheet.
- Bake in the oven for 15-20 minutes or until they are cooked through and browned on the outside. Alternatively, pan-fry for 5 to 10 minutes until browned and cooked through.
Tzatziki Sauce
- Begin by grating the cucumber. You can use a box grater or a food processor with a grating attachment. Once grated, place the cucumber in a clean kitchen towel or paper towel and squeeze out any excess moisture.
- In a bowl, combine the grated cucumber, garlic, dill, Greek yogurt, labneh, lemon juice, paprika powder, and salt. Mix everything together until well combined. Adjust the seasoning to suit your taste.
Greek Salad
- Prepare the dressing: mix lemon juice, olive oil, and dried oregano powder. Season with salt and pepper.
- In a large serving plate, layer the gem lettuce, tomatoes, capsicum, cucumbers, and onions. Crumble the Feta cheese over the salad.
- Pour the dressing over the salad and serve.
Brown Rice
- Soak rice for 30 minutes. In a pot, add two cups of rice and two cups of water. Bring the liquid to a boil. Reduce heat, cover the pot, and let it simmer for 20 minutes.
To Serve
- Serve the brown rice at the base of the bowl, add the Greek meatballs, a serving of Greek salad, and a dollop of tzatziki sauce. Enjoy your delicious Greek meal!
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