Name: recipe greek meatball bowl with tzatziki rice fresh veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: Ground Lamb or Beef (500g / 1lb 1oz), halal recommended; Breadcrumbs (50g / 1 ½ oz), plain or panko; Large Egg (1); Garlic Cloves (2, minced); Small Onion (1, grated); Fresh Oregano (2 tbsp / 30ml, chopped); Fresh Mint (1 tbsp / 15ml, chopped); Salt (1 tsp / 5g); Black Pepper (½ tsp / 2g); Olive Oil (2 tbsp / 30ml); Pomegranate Molasses (3 tbsp / 45ml); Honey (1 tbsp / 15ml); Ground Cumin (¼ tsp / 0.5g); Water (1 tbsp / 15ml); Basmati Rice (200g / 1 cup); Water (for rice) (400ml / 1 ½ cups); Salt (for rice) (1 tsp / 5g); Lemon Zest (from 1 lemon); Greek Yogurt (full-fat) (200g / ¾ cup); Cucumber (½, grated and squeezed dry ≈75g); Garlic Clove (1, minced); Lemon Juice (1 tbsp / 15ml); Olive Oil (for tzatziki) (1 tbsp / 15ml); Fresh Dill (1 tbsp / 5g, chopped); Salt (to taste); Cucumber (1, sliced into sticks ≈150g); Cherry Tomatoes (200g / 1 cup, halved); Red Onion (½, thinly sliced); Kalamata Olives (100g / ¾ cup, pitted); Pine Nuts (2 tbsp / 30g, toasted)

Description

Enjoy a vibrant Mediterranean-inspired Greek Meatball Bowl featuring pomegranate-glazed meatballs, lemon-infused rice, creamy tzatziki, and fresh vegetables. This recipe is perfect for a healthy and flavorful meal any day of the week.

Ingredients

Ground Lamb or Beef (500g / 1lb 1oz), halal recommended
Breadcrumbs (50g / 1 ½ oz), plain or panko
Large Egg (1)
Garlic Cloves (2, minced)
Small Onion (1, grated)
Fresh Oregano (2 tbsp / 30ml, chopped)
Fresh Mint (1 tbsp / 15ml, chopped)
Salt (1 tsp / 5g)
Black Pepper (½ tsp / 2g)
Olive Oil (2 tbsp / 30ml)
Pomegranate Molasses (3 tbsp / 45ml)
Honey (1 tbsp / 15ml)
Ground Cumin (¼ tsp / 0.5g)
Water (1 tbsp / 15ml)
Basmati Rice (200g / 1 cup)
Water (for rice) (400ml / 1 ½ cups)
Salt (for rice) (1 tsp / 5g)
Lemon Zest (from 1 lemon)
Greek Yogurt (full-fat) (200g / ¾ cup)
Cucumber (½, grated and squeezed dry ≈75g)
Garlic Clove (1, minced)
Lemon Juice (1 tbsp / 15ml)
Olive Oil (for tzatziki) (1 tbsp / 15ml)
Fresh Dill (1 tbsp / 5g, chopped)
Salt (to taste)
Cucumber (1, sliced into sticks ≈150g)
Cherry Tomatoes (200g / 1 cup, halved)
Red Onion (½, thinly sliced)
Kalamata Olives (100g / ¾ cup, pitted)
Pine Nuts (2 tbsp / 30g, toasted)
Fresh Dill Sprigs (for garnish)

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Instructions

Prepare Rice: Rinse 200g basmati rice, then cook with 400ml water, 1 tsp salt, and lemon zest.
Simmer Rice: Boil, then simmer covered for 12-15 minutes until water is absorbed.
Make Tzatziki: Combine yogurt, cucumber, garlic, lemon juice, oil, and dill.
Chill Tzatziki: Refrigerate tzatziki for at least 30 minutes.
Mix Meatballs: Combine lamb/beef, breadcrumbs, egg, garlic, onion, oregano, mint, salt, and pepper.
Form Meatballs: Gently form 18-20 meatballs (25g each).
Bake Meatballs: Bake at 200°C (400°F) for 15-18 minutes, turning halfway.
Make Glaze: Simmer pomegranate molasses, honey, cumin, and water.
Glaze & Bake: Brush meatballs with glaze and bake 2-3 minutes more.
Toast Pine Nuts: Toast pine nuts until golden brown.
Prep Vegetables: Slice cucumber, halve tomatoes, slice onion, and chop olives.
Assemble Bowls: Layer rice, meatballs, and tzatziki in bowls.
Garnish: Add vegetables, glaze, pine nuts, and dill.

Notes

For best results, avoid overmixing the meatball mixture to keep them tender. Chilling the tzatziki enhances its flavor and texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Bake
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 550 kcal
Sugar: 15 g
Sodium: 400 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 100 mg