Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies

Name: Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 pound ground beef; ½ cup breadcrumbs; ¼ cup chopped fresh parsley; ¼ cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil; 1 cup cooked white rice; 1 cup cherry tomatoes, halved; 1 cucumber, sliced; ½ red onion, thinly sliced; ¼ cup Kalamata olives, pitted and sliced; ½ cup tzatziki sauce; 1 tablespoon fresh lemon juice

I’ve been craving a meal that feels like a celebration of Mediterranean flavors, and this Greek Meatball Bowl delivers exactly that. Juicy, herb-packed meatballs nestle over fluffy rice, crowned with crisp veggies and drizzled in cool tzatziki—a bowlful of vibrant goodness.

Why You’ll Love This Recipe

I love how each component shines yet harmonizes perfectly. The meatballs are seasoned with classic Greek herbs and a hint of cinnamon, giving them a warm, fragrant aroma. I find the tzatziki irresistibly creamy, with bright cucumber and garlic notes that cut through the richness. Serving everything over rice makes it a satisfying, all-in-one meal that’s both wholesome and indulgent. Plus, it comes together in about 40 minutes—ideal for busy weeknights when I want something special without hours in the kitchen.

ingredients

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

1 pound ground beef
½ cup breadcrumbs
¼ cup chopped fresh parsley
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 cup cooked white rice
1 cup cherry tomatoes, halved
1 cucumber, sliced
½ red onion, thinly sliced
¼ cup Kalamata olives, pitted and sliced
½ cup tzatziki sauce
1 tablespoon fresh lemon juice

directions

Preheat my oven to 400°F (200°C) and line a baking sheet with parchment.
In a large bowl, combine ground beef, breadcrumbs, parsley, Parmesan, garlic powder, oregano, cumin, cinnamon, salt, and pepper until just mixed.
Shape the mixture into 1- to 1.5-inch meatballs and place them on the prepared sheet.
Drizzle the meatballs with olive oil and bake for 15–20 minutes, until browned and cooked through.
While the meatballs bake, prepare rice according to package directions and toss tomatoes, cucumber, red onion, and olives in a medium bowl.
Once meatballs rest for a few minutes, assemble each bowl: start with rice, top with the veggie mix, add meatballs, spoon on tzatziki, and finish with a squeeze of lemon juice.
Serve immediately and enjoy every vibrant bite.

Servings and timing

Yield: 4 bowls
Prep time: 15 minutes
Cook time: 20 minutes
Rest time: 5 minutes
Total time: 40 minutes

Variations

Swap ground beef for ground turkey or lamb to change up the flavor profile.
Use brown rice or quinoa in place of white rice for extra fiber.
Add a handful of chopped spinach or arugula under the meatballs for more greens.
Stir a pinch of red pepper flakes into the meatball mix for a spicy kick.
Top with crumbled feta cheese for extra creaminess and tang.

storage/reheating

I store leftover meatballs and rice in separate airtight containers in the fridge for up to 3 days. I keep tzatziki in its own small container to prevent sogginess. To reheat, I gently warm meatballs and rice in the microwave or on the stove over low heat, then dollop fresh tzatziki on top just before serving.

FAQs

Can I make the meatballs ahead of time?

I often shape the meatballs a day ahead and refrigerate them on a tray. When ready, I bake them straight from the fridge—adding a minute or two to the cooking time.

What if I don’t have tzatziki sauce?

I mix plain Greek yogurt with grated cucumber, minced garlic, lemon juice, olive oil, and a pinch of salt to whip up a quick substitute that’s just as refreshing.

Can I prep the veggies in advance?

Absolutely—I chop tomatoes, cucumber, and onion up to a day before and store them in the fridge. I toss them together right before assembling the bowls to keep them crisp.

How do I keep the meatballs from falling apart?

I make sure not to overmix the meatball mixture and pack them firmly (but not too tightly). If the mix feels loose, I add an extra tablespoon of breadcrumbs.

Is this recipe freezer-friendly?

Yes—I freeze cooked meatballs in a single layer on a tray, then transfer them to a bag once solid. They’ll keep for up to 2 months. I thaw and reheat before serving.

Conclusion

I’m always drawn to recipes that combine bold flavors with simple prep, and this Greek Meatball Bowl is a new favorite. It’s colorful, nourishing, and perfect for sharing or meal-planning. Every time I dig in, I feel like I’m savoring a little taste of the Mediterranean right at home