Description
Delicious lamb or beef meatballs, cucumber salad, lemony rice, and creamy tzatziki sauce combine incredible Greek flavors into one delectable bowl.
Ingredients
- For the Meatballs:
- 1 pound ground lamb, beef, or pork (lamb preferred)
- 1/4 cup minced onion
- 3 cloves garlic, minced
- 1 large egg
- 1/2 cup finely crumbled feta cheese
- 1 teaspoon Greek seasoning
- 1/2 teaspoon salt
- For the Tzatziki:
- 1–2 cloves garlic, minced or pressed
- 1/4 teaspoon salt, to taste
- 1/2 European cucumber, peeled, grated, and drained
- 1 cup plain yogurt, drained
- 1 tablespoon chopped fresh mint (plus more to taste)
- 1 tablespoon chopped fresh dill
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- For the Lemon Rice:
- 2 cups cooked rice (white or brown)
- Juice of 1/2 lemon (about 1 tablespoon)
- 1/4 teaspoon salt, to taste
- For the Cucumber & Tomato Salad:
- 1 cup tomatoes, diced or halved
- 1 cup diced cucumber, drained
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- Optional Garnishes:
- Hummus
- Crumbled feta
- Chopped dill
- Chopped parsley
- Sumac
- Pitas
Instructions
1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper and lightly spray with cooking spray.
2. In a large mixing bowl, combine all meatball ingredients and mix gently until evenly incorporated.
3. Form mixture into meatballs and place on the prepared baking sheet.
4. Bake for 10–14 minutes or until browned and cooked through.
5. Mash garlic with salt into a paste using the back of a fork.
6. In a bowl, mix garlic paste, drained cucumber, yogurt, herbs, pepper, and olive oil to make tzatziki. Adjust seasoning to taste.
7. In another bowl, combine cooked rice, lemon juice, and salt. Mix well and adjust seasoning.
8. In a small bowl, combine tomatoes, cucumber, olive oil, and salt to make the salad. Mix gently.
9. Divide rice into bowls, then top with meatballs, tzatziki, salad, and any desired garnishes.
10. Serve immediately.
Notes
You can use either mint, dill, or both in the tzatziki depending on preference.
To drain cucumbers, grate or dice them, then squeeze out moisture using paper towels.
Salt cucumbers and let sit for 20 minutes, then blot dry again before using.
Rinsing after salting can reduce excess saltiness if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg