Name: Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: For the Greek meatballs:; 1 lb ground beef or lamb (or a mix); 2 cloves garlic, minced; 1/4 red onion, finely grated or minced; 2 tbsp fresh parsley, chopped; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 1 egg; 1/4 cup breadcrumbs; 1 tbsp olive oil (for baking or pan-frying); For the bowl:; 2 cups cooked white or brown rice (or quinoa); 1/2 cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1/4 cup Kalamata olives, sliced; 1/4 cup crumbled feta cheese; Lemon wedges (for serving); For the tzatziki:; 1 cup Greek yogurt; 1/2 cucumber, grated and drained; 1 clove garlic, minced; 1 tbsp lemon juice; 1 tbsp fresh dill or mint, chopped; 1/4 tsp salt; 1 tsp olive oil (optional)

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies is a vibrant, wholesome meal that brings together juicy spiced meatballs, fluffy rice, crisp vegetables, and cool, creamy tzatziki sauce. It’s a Mediterranean-inspired bowl that’s packed with flavor, texture, and color—perfect for a nutritious lunch or satisfying dinner.

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies

Why You’ll Love This Recipe

I love how fresh and balanced this meal is. The meatballs are full of herbs and spice, the rice soaks up all the juices, and the tzatziki adds that perfect creamy, tangy finish. I can prep everything ahead of time, making this one of my favorite make-ahead meals for busy weeks. Whether I’m eating it warm or chilled, it never fails to satisfy while still feeling light and healthy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Greek meatballs:

Ground beef or lamb (or a mix)
Garlic, minced
Red onion, finely grated or minced
Fresh parsley, chopped
Dried oregano
Ground cumin
Salt
Black pepper
Egg
Breadcrumbs
Olive oil (for baking or pan-frying)

For the bowl:

Cooked white or brown rice (or quinoa)
Cucumber, diced
Cherry tomatoes, halved
Red onion, thinly sliced
Kalamata olives, sliced
Crumbled feta cheese
Lemon wedges (for serving)

For the tzatziki:

Greek yogurt
Cucumber, grated and drained
Garlic, minced
Lemon juice
Fresh dill or mint, chopped
Salt
Olive oil (optional drizzle)

directions

I preheat the oven to 400°F (200°C) or heat a skillet if pan-frying.
In a bowl, I mix the ground meat with garlic, onion, parsley, oregano, cumin, salt, pepper, egg, and breadcrumbs until well combined.
I form the mixture into small meatballs and place them on a lined baking sheet or directly into a hot skillet with olive oil.
I bake the meatballs for 18–20 minutes or pan-fry them until browned and cooked through, turning occasionally.
While the meatballs cook, I prepare the tzatziki by combining Greek yogurt, grated cucumber, garlic, lemon juice, dill or mint, and salt. I stir well and chill until ready to serve.
I assemble each bowl by layering rice at the bottom, then topping with meatballs, diced cucumber, tomatoes, olives, red onion, and crumbled feta.
I add a generous spoonful of tzatziki over the top and serve with a lemon wedge for extra brightness.

Servings and timing

This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

I sometimes use turkey or chicken for a leaner meatball.
For a low-carb version, I serve everything over cauliflower rice.
I’ve added roasted vegetables like zucchini or bell peppers to bulk up the bowls.
If I’m short on time, I use store-bought tzatziki and pre-cooked rice for a faster meal.

storage/reheating

I store all the components separately in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I reheat the meatballs and rice in the microwave for 1–2 minutes and assemble the bowl with cold veggies and fresh tzatziki. These bowls also make excellent meal prep—I just portion everything into containers and keep the tzatziki separate until serving.

FAQs

Can I freeze the meatballs?

Yes, I freeze the cooked meatballs in a sealed container or freezer bag for up to 2 months. I reheat them in the microwave or oven straight from frozen.

Is this good served cold?

Absolutely. I’ve eaten this bowl cold straight from the fridge and it’s just as refreshing and flavorful—great for hot days or grab-and-go lunches.

Can I use store-bought tzatziki?

Yes, I’ve used it when I’m in a rush. Homemade tastes fresher, but store-bought works fine for convenience.

What’s the best rice to use?

I prefer jasmine or basmati rice for a fluffy base, but brown rice or even couscous works just as well.

Can I make this vegetarian?

Yes, I substitute the meatballs with falafel, roasted chickpeas, or a plant-based meat alternative to keep the Mediterranean vibes without the meat.

Conclusion

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies is one of my favorite go-to meals when I want something fresh, filling, and full of bold Mediterranean flavors. It’s easy to prep ahead, endlessly customizable, and always leaves me feeling satisfied without feeling heavy. Whether I’m eating it hot for dinner or cold for lunch, this bowl hits all the right notes.