Ingredients
Scale
- 1 pound Ground Beef and Lamb mix (or all beef)
- 1/4 cup Panko Breadcrumbs
- 1 teaspoon Dried Oregano
- 1 cup Plain Greek Yogurt
- 1/2 English Cucumber, grated and squeezed dry
- 3 cups Cooked Quinoa or Long Grain Rice
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Feta Cheese, crumbled
Instructions
- Step 1: Combine the ground meat mixture, panko breadcrumbs, and dried oregano in a medium bowl. Gently mix until just combined, then roll the mixture into 1-inch meatballs (approximately 16-18 total). Pan-fry the meatballs in a lightly oiled skillet over medium heat for 10-12 minutes, turning occasionally, until browned and cooked through.
- Step 2: Prepare the Tzatziki sauce. In a separate small bowl, mix the plain Greek yogurt, the grated and squeezed cucumber, a pinch of salt, and a squeeze of fresh lemon juice (optional). Refrigerate until ready to serve.
- Step 3: Prepare the bowl components. Fluff the cooked quinoa or rice and divide it evenly among four serving bowls. Halve the cherry tomatoes and slice any remaining cucumber for garnish.
- Step 4: Assemble the main components of the bowl by placing 4-5 cooked meatballs onto the bed of quinoa/rice in each bowl. Arrange the halved cherry tomatoes and cucumber slices around the meatballs.
- Step 5: Finish the Greek Meatball Bowl by generously spooning the prepared Tzatziki sauce over the meatballs and sprinkling the entire bowl with crumbled feta cheese before serving.
Notes
- Store leftover meatballs and quinoa separately from the Tzatziki sauce; the sauce should be kept refrigerated in an airtight container for up to 3 days.
- To keep the meatballs juicy when reheating, place them in a microwave-safe dish with a tablespoon of water or broth, cover loosely, and heat in 30-second intervals until warm.
- For extra brightness, a sprinkle of fresh chopped dill or mint over the Tzatziki and tomatoes just before serving elevates the authentic Mediterranean flavor profile.
- Always squeeze the grated cucumber vigorously in a paper towel or cheesecloth when making Tzatziki; removing the excess moisture is essential for achieving a thick, creamy sauce that won't water down the yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American