Greek Meatballs Bowls are a fun and easy Mediterranean inspired dinner. Flavor packed Greek meatballs are paired with fluffy rice, creamy tzatziki, and the ultimate Greek salad!
Greek Meatball Bowls Recipe
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We LOVE Mediterranean and Greek flavors! The flavor combinations are simply amazing and there are so many fun dinners to make. Not to mention the Mediterranean diet is a very healthy and fresh diet. We love the combination of the fresh salad, rich and creamy tzatziki, and crispy meatballs in these bowls. They are a family favorite and on repeat in our house!
What are Greek Meatball Bowls
Greek meatballs (keftedes) are a popular dish made from a combination of ground pork and beef, classic Greek herbs, spices, red onion, and breadcrumbs that are pan fried, baked or air fried until crispy and golden brown. These bowls combine Greek meatballs, rice, tzatziki, and Greek salad for the ultimate dinner bowl!
What to Serve with this Dish
Ingredients
Greek Meatball Ingredients
- Ground Beef and Ground Pork - traditionally Greek meatballs are made with a combination of ground beef and ground pork. This gives the meatballs the best texture, moisture and flavor. You can swap to use all ground beef, or a combination of ground beef, ground pork, ground turkey, or ground chicken.
- Feta Cheese - this is not a traditional ingredient in Greek meatballs but we love the addition of crumbled feta. It adds a nice salty and cheesy flavor to the meatballs and it also helps keep the meatballs nice and moist.
- Red Onion - finely diced or shredded red onion adds a ton of flavor the meatballs. By finely dicing or shredding the onion it bring outs the juice from the onion that adds additional flavor and moisture to the meatballs.
- Panko Breadcrumbs - these help keep the meatballs moist while baking, you can also swap for plain Italian breadcrumbs or plain breadcrumbs of choice (store bought or homemade breadcrumbs work great).
- Egg - this acts as a binder to keep the meatballs together while cooking.
- Garlic - lots of freshly minced garlic gives these meatballs the most irresistible flavor!
- Herbs and Spices - oregano, dill, cumin, mint, parsley, chili flakes, salt and pepper
Tzatziki and Greek Salad Ingredients
- Tzatziki
- Greek yogurt is the perfect tangy and thick base of the sauce. For a thick tzatziki use 2% greek yogurt or if you like it a bit thinner use 0%. In addition, tzatziki is a healthy dip with a yogurt base (no sour cream or mayo like most dips)!
- English cucumber - our preferred cucumber of choice for tzatziki. The cucumber is shredded and then salted to draw out the water. By doing this you do not need to remove the seeds from the cucumber and the sauce will last 3-4 days in the fridge without it becoming too watery from the cucumber.
- Dill, Lemon Juice, Garlic and Salt
- Greek Salad
- Cucumber - any variety of cucumber can be used. We recommend English cucumbers.
- Tomato - any variety of tomato can be used (ex. cherry, grape, Roma, beef steak, etc.). Cherry or grape tomatoes are great because they are not overly seedy and watery. If you are using a tomato with a lot seeds, be sure to remove these. Excess seeds and water will make the salad watery and soggy as it sits in the fridge.
- Bell Pepper - traditionally green bell pepper is used in this salad. You can use any color bell pepper you prefer or any sweet pepper that is in season.
- Red Onion - the most common onion used in Greek cooking. Not only does it have a beautiful color, it has a subtle sweet onion flavor. You don't have to worry about an over-powering raw onion flavor in this salad, the vinegar and lemon juice in the dressing lightly pickles the onion.
- Feta - one of our favorite cheeses! This salty and crumbly cheese is one of the best parts of this salad.
- Kalamata Olives - adds a salty flavor to the salad. If you do not like olives you can omit them in this recipe or swap them for green olives if preferred.
- Greek Salad Dressing (Store-bought or Homemade) - red wine vinegar, olive oil, lemon juice, oregano, garlic, salt and pepper
How to Make Greek Meatball Bowls
Full Printable Recipe at Bottom of page
Prepare the Meatballs
- Line a sheet pan with edges with parchment paper or foil. If using foil, spray lightly with cooking spray. Preheat oven to 400°F.
- Use a box grater or cheese grater to finely shred the onion. Or you can finely chop the onion with a knife on a cutting board. Add to a large bowl.
- Add all the remaining meatball ingredients to the bowl and mix until evenly combined.
- Use a cookie scooper, ice cream scoop, or tablespoon to scoop the meatballs, this recipe makes about 32 meatballs. Roll the meatballs and place on the prepared sheet pan.
- Bake the meatballs for about 15 – 20 minutes, shake the sheet pan halfway through cooking to flip the meatballs.
Prepare the Rice
- While the meatballs are cooking, wash your rice and cook stove top or in your rice cooker according to package directions. Keep the rice warm until ready to serve. Prepare the tzatziki and salad while the rice and meatballs cook.
Prepare the Tzatziki
- Using a box grater or cheese grated, shred the cucumber. You do not need to peel or remove the seeds from the cucumber, this is optional. For the best flavor and color we recommend leaving the peel and seeds. Place the shredded cucumber in fine mesh strainer over a bowl. Sprinkle 1 teaspoon of salt over the shredded cucumber to draw or water. Let sit for 5 minutes. Squeeze cucumbers to remove remaining water and discard the water.
- In a large bowl combine the Greek yogurt, garlic, lemon juice, dill, drained cucumbers, and 1 teaspoon salt.
- Store in the fridge until ready to serve.
Prepare the Greek Salad
- Prepare the Greek salad dressing by whisking together all of the ingredients in a bowl. Set aside while you prepare the salad.
- Slice the cherry tomatoes, English cucumber, bell pepper, red onion, and feta. Place in a large bowl with the pitted kalamata olives.
- Pour the dressing into the bowl and toss until evenly combined.
Assemble the Bowls
- To a bowl or plate, add a serving of rice to the bottom. In sections, add a few meatballs, a serving of greek Salad, and a scoop or tzatziki.
- Garnish with fresh chopped parsley and crumbled feta cheese (optional). Enjoy!
Tips for the Best Greek Meatball Bowls
- Meat - this recipe is traditionally made with a combination of ground beef and ground pork. This combination yields the most tender, moist and flavor packed meatballs. However, you can swap for any combination of ground beef, pork, chicken or turkey.
- Cooking - traditionally the meatballs are pan fried until golden brown. You can pan pan fry, bake, or air fry the meatballs and the results are great. This is a great recipe for making ahead for dinners or parties as you can fully cook the meatballs the day before and then simply reheat them.
- Meal Prep Tips - these bowls are perfect for meal prep. You can make the rice and meatballs and then store them in meal prep containers. Prep the Greek salad and tzatziki in advance and store in separate containers. To serve just microwave the bowls with the rice and meatballs and top with the salad and tzatziki!
FAQ
How to reheat?
Reheat the rice in the microwave and the meatballs using one of the below methods:
Air Fryer – Preheat Air Fryer to 400˚F. Add to the air fryer basket or tray and cook for 5-6 minutes, or until warmed through.
Oven – Preheat oven to 375˚F. Place on a baking sheet lined with parchment paper and cook for 10-12 minutes, or until warmed through.
Microwave – microwave for 1 minute. Note this method will not make them crispy again.
How to store?
Store cooled leftovers in an airtight container or Ziploc bag in the fridge for up to 3-4 days, or freeze following below steps (tzatziki and salad cannot be frozen).
Can I freeze this recipe?
Leftover meatballs can be frozen in an air tight container for up to 3 months. To reheat, bake or air fry the meatballs from frozen to reheat, adding 3-4 minutes to the above reheating times (tzatziki and salad cannot be frozen).
Can I make this ahead?
Yes this is a great make ahead recipe! You can fully cook the meatballs and rice and store them in the fridge for 3-4 days before serving, reheat using the above reheating directions. The tzatziki and Greek salad can also be stored in the fridge for 3-4 days.
Can I make this vegetarian?
You can swap the Greek meatballs for a plant based meatball of choice, or pan fried cubed tofu marinated in Greek salad dressing.
Is this recipe gluten free?
For gluten free Greek meatballs use gluten free breadcrumbs. The other components of the bowl are naturally gluten free.
How to make this dairy free?
For dairy free Greek meatballs you can swap the feta cheese for a dairy free cheese or you can omit the cheese. Use a dairy free or plant based plain yogurt to make the tzatziki.
More Easy Greek Recipes
Enjoy!
- Sab
Greek Meatball Bowls
Greek Meatballs Bowls are a fun and easy Mediterranean inspired dinner. Flavor packed Greek meatballs are paired with fluffy rice, creamy tzatziki, and the ultimate Greek salad!
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Servings:
Calories: 814kcal
Ingredients
Greek Meatballs (Keftedes)
- 1 lb ground beef (medium or lean)
- ½ lb ground pork (or ground beef)
- 1 red onion (medium)
- ½ cup panko breadcrumbs
- ½ cup feta cheese (crumbled)
- 6 cloves garlic (minced)
- 1 egg
- 1 tablespoon fresh parsley (minced)
- 1 tablespoon fresh mint (minced)
- 2 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
Tzatziki Sauce
- 2 cups greek yogurt (plain, 2% for thicker sauce or 0% for thinner sauce))
- 1 cucumber + 1 teaspoon salt (English cucumber)
- 1 clove garlic (finely minced or shredded)
- ½ lemon (juiced)
- 1 teaspoon dill (fresh or, ½ teaspoon dried)
- 1 teaspoon salt
Greek Salad
- 1 pint cherry tomatoes (or grape, sliced in half)
- 1 English cucumber (sliced, ½” thick half moon)
- 1 bell pepper (cubed)
- ½ red onion (medium sized, sliced into thin strips)
- 1 brick feta (cubed (approximately 500 grams))
- ½ cup kalamata olives (pitted)
- 1 cup Greek Salad Dressing (store bought or homemade)
Homemade Greek Salad Dressing
- ⅓ cup extra-virgin olive oil (or neutral oil of choice)
- ½ cup red wine vinegar
- 2 cloves garlic (minced)
- 2 tablespoon lemon juice
- 2 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper (or to taste)
Rice
- 2 cups rice (jasmine, bastmati, or long grain rice of choice, plus water for cooking)
Instructions
Prepare the Meatballs
- Line a sheet pan with edges with parchment paper or foil. If using foil, spray lightly with cooking spray. Preheat oven to 400°F.
- Use a box grater or cheese grater to finely shred the onion. Or you can finely chop the onion with a knife on a cutting board. Add to a large bowl.
- Add all the remaining meatball ingredients to the bowl and mix until evenly combined.
- Use a cookie scooper, ice cream scoop, or tablespoon to scoop the meatballs, this recipe makes about 32 meatballs. Roll the meatballs and place on the prepared sheet pan.
- Bake the meatballs for about 15 – 20 minutes, shake the sheet pan halfway through cooking to flip the meatballs.
Prepare the Rice
- While the meatballs are cooking, wash your rice and cook stove top or in your rice cooker according to package directions. Keep the rice warm until ready to serve.
Prepare the Tzatziki
- Using a box grater or cheese grated, shred the cucumber. You do not need to peel or remove the seeds from the cucumber, this is optional. For the best flavor and color we recommend leaving the peel and seeds. Place the shredded cucumber in fine mesh strainer over a bowl. Sprinkle 1 teaspoon of salt over the shredded cucumber to draw or water. Let sit for 5 minutes. Squeeze cucumbers to remove remaining water and discard the water.
- In a large bowl combine the Greek yogurt, garlic, lemon juice, dill, drained cucumbers, and 1 teaspoon salt.
- Store in the fridge until ready to serve.
Prepare the Greek Salad
- Prepare the Greek salad dressing by whisking together all of the ingredients in a bowl. Set aside while you prepare the salad.
- Slice the cherry tomatoes, English cucumber, bell pepper, red onion, and feta. Place in a large bowl with the pitted kalamata olives.
- Pour the dressing into the bowl and toss until evenly combined.
Assemble the Bowls
- To a bowl or plate, add a serving of rice to the bottom. In sections, add a few meatballs, a serving of greek Salad, and a scoop or tzatziki.
- Garnish with fresh chopped parsley and crumbled feta cheese (optional). Enjoy!
Nutrition
Calories: 814kcal | Carbohydrates: 58g | Protein: 37g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2092mg | Potassium: 768mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1312IU | Vitamin C: 43mg | Calcium: 505mg | Iron: 4mg
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