Greek Meatball Bowl
This Greek meatball bowl is vibrant, satisfying, and completely your own to make. Juicy, herb-packed meatballs rest on a bed of fluffy lemon-kissed rice, then get piled high with cool lettuce, crunchy cucumbers, ripe tomatoes, and crumbled feta. A generous pour of homemade lemon tahini or Kalamata olive dressing pulls it all together into something that's equal parts savory, bright, and deeply comforting — perfect for a laid-back weeknight dinner or a week's worth of lunches ready to go.
Ingredients
Greek Meatballs
- 1 medium onion pureed or grated or 2 medium shallots
- 2 medium medium cloves garli finely grated
- 1 Tablespoon olive oil omit if using beef or lamb plus some for rolling the meatballs
- 2 pounds ground lamb or beef or dark meat turkey
- ⅓ cup parsley leaves and tender stems finely chopped
- ⅓ cup fresh mint leaves finely chopped
- 1 Tablespoon dried oregano
- 2 teaspoons paprika
- 1 ½ teaspoons sea salt or kosher salt
- freshly ground black pepper to taste
- Serving suggestions: lemon rice see below, shredded romaine lettuce, pepperoncini, feta, tomatoes, cucumbers, pickled onions or red onions, and sauce of your choice. See below.
Lemon Rice
- 1 cup white basmati rice rinsed
- 2 cups water
- 1 large cloves of garlic smashed
- A drizzle of oil or a pat of butter
- ½ teaspoon salt
- Zest of 1 lemon
Kalamata Olive Dressing
- 1 Tablespoon fresh lemon juice or just use all red wine vinegar if you don’t have lemon
- 1 Tablespoon red wine vinegar
- 6 Tablespoons unrefined cold-pressed extra-virgin olive oil
- ⅓ cup pitted Kalamata olives finely chopped or prepared olive tapenade (I had some leftover once and it worked great)
- ½ teaspoon dried oregano preferably Greek
- Sea salt and black pepper to taste
Instructions
Greek Meatballs
- Prep the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Blend the aromatics: Add the onion and garlic to a mini food processor or personal blender and blend until smooth. If you're using poultry, blend in the olive oil as well.
- Mix and shape: In a large bowl, combine the ground meat, onion mixture, parsley, mint, oregano, paprika, salt, and pepper. Lightly oil your hands, then roll the mixture into meatballs using about 3 tablespoons of the mixture for each one. Arrange them on the prepared baking sheet.
- Bake and broil: Bake for 13–15 minutes, or until the meatballs are just cooked through. Switch the oven to broil and broil the meatballs about 6 inches from the heat for 1 minute, until they develop a beautifully golden-brown finish.
Lemon Rice
- Add the rice, water, garlic, olive oil (or butter), and salt to a small or medium saucepan. Bring everything to a gentle boil, then reduce the heat to low and cover with a lid. Let the rice simmer for 18–20 minutes, or until it's tender and all the liquid has been absorbed. Fluff the rice with a fork, stir in the fresh lemon zest, and serve warm.
Kalamata Olive Dressing
- Stir to combine.
Notes
- Start by adding a layer of fluffy lemon rice—or any grain you enjoy—to your bowl. Top it with the warm Greek meatballs, then pile on fresh romaine, crisp cucumbers, and juicy tomatoes for plenty of color and crunch.
- The best part is mixing all the flavors together. Crumbled feta adds a creamy, salty bite, while pickled onions or pepperoncini bring a bright, tangy kick that balances everything perfectly.
- Finish with your favorite sauce, and your Greek meatball bowl is ready to enjoy.
- These bowls are also great for meal prep. Cook the meatballs ahead of time and keep them in the refrigerator for up to 4 days, or freeze them for a longer-lasting option.
- You can prepare the lemon rice in advance as well. When you're ready to serve, reheat it with a splash of water to bring back its soft, fluffy texture. Store the vegetables and sauce separately so they stay fresh and crisp.
- When it's time to eat, simply assemble your bowl and enjoy it warm or at room temperature. For the freshest flavor and best texture, add the toppings and sauce after reheating.