This came from a food blog called Umami Recipes. I found the original here. I have been very interested in similar meals. My dear other half, when I showed him the ingredients, said he would give it a try.
Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
4 servings
For the Greek Meatballs:
500g (about l pound 2 ounces) ground beef or lamb, or a mix of both (we used ground turkey)
1/4 cup breadcrumbs (or almond flour for gluten free)
1 egg
2 cloves garlic (minced)
1/4 cup red onion, finely chopped
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh dill (chopped)
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
For the Tzatziki Sauce:
1/2 cup Greek yogurt
1/4 cup cucumber (grated and it is important to squeeze out all the excess water)
1 garlic clove (minced)
1 tablespoon olive oil
1 tablespoon fresh dill (chopped)
Juice of 1/2 lemon
Salt and pepper to taste
For the Bowl Base:
2 cups cooked fresh Jasmine, basmati or cauliflower rice
For the Fresh Veggies:
1 cup cherry tomatoes (halved)
1 cup cucumbers (sliced)
1/2 cup red onion (thinly sliced)
For Garnish (Optional)
1/4 cup crumbled feta cheese
1 tablespoon olive oil drizzle
Lemon wedges for serving
Make the meatballs:
In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, red onion, parsley, dill, oregano, cumin, salt and pepper. Mix well until evenly combined. Roll into small meatballs (about 1-1/2 inches in diameter.
Cook the meatballs:
Heat a skillet over medium heat and add a drizzle of olive oil. Cook the meatballs for 8 to 10 minutes, turning occasionally, until browned on all sides and fully cooked through.
Alternatively, bake them at 400°F (200°C), flipping halfway through.
Prepare the Tzatziki Sauce:
In a small bowl mix Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, salt and pepper. Stir well and chill in the fridge until ready to serve.
Assemble the Bowl:
Divide the cooked rice among 4 bowls. Top each with meatballs, cherry tomatoes, cucumber slices and red onion.
Drizzle and Garnish:
Drizzle with tzatziki sauce, sprinkle with crumbled feta cheese, and finish with a drizzle of olive oil. Serve with lemon wedges for an extra burst of flavor.
Notes: for a lighter option, swap rice with quinoa, farro or mixed greens.
Add Kalamata olives or roasted bell peppers for more Mediterranean flavors.
Make it dairy-free by using a plant-based yogurt for the tzatziki.
What did we think? Gregg said he thought it was excellent, that he would definitely enjoy this again. A keeper! It was very good and was a refreshing meal for a hot, muggy day. I thought I would enjoy it but didn’t realize how much.
There was enough for another meal and it tasted even better than the day before. The flavors probably had a chance to become even more flavorful. It also helped that we were able to enjoy the meal with very little effort.
It was hubby's idea to add the pieces of fresh pineapple to the bowl. Being pineapple lovers, I thought it was a great addition.
Tzatziki is a favorite of ours.
We forgot the feta cheese, olive oil and lemon wedges for the garnish, but we didn’t miss them.
Below is the full address of the recipe's website, if you prefer to copy and paste rather than use the link at the beginning.
https://www.umami.recipes/recipe/6boZC0ApXBK1rrerpjyd
If you have any questions, please let me know in the comment section and I will do my best to answer.
Thanks for looking, have a great week and
Bon Appétit!
