Description
Juicy herb-seasoned beef meatballs top fluffy rice with crisp veggies and cool tzatziki in these easy Greek bowls. Fresh flavors and textures make weeknight dinners satisfying. Lemon brightens the savory mix.
Ingredients
- 1 pound ground beef (80/20 lean)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups cooked white rice (from 2/3 cup dry)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup pitted black olives, sliced
- 1/2 cup plain Greek yogurt tzatziki
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 400°F.
- Combine ground beef, breadcrumbs, parsley, Parmesan, garlic powder, oregano, cumin, cinnamon, salt, and pepper in a bowl.
- Mix gently with hands until just combined.
- Form into 1-inch meatballs, about 20 total.
- Place on parchment-lined baking sheet and drizzle with olive oil.
- Bake 18-20 minutes until internal temperature reaches 160°F and browned.
- Cook rice per package if needed, keeping warm.
- Toss tomatoes, cucumber, onion, and olives in a bowl.
- Check meatballs reach 160°F internally; discard any undercooked portions and wash hands, surfaces, and utensils with hot soapy water.
- Divide rice into 4 bowls.
- Layer veggies over rice, then add 5 meatballs per bowl.
- Dollop tzatziki over top.
- Drizzle lemon juice evenly.
Notes
- Meatballs should reach an internal temperature of 160°F.
- Use 80/20 ground beef for juiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek