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Greek Meatball Bowl

A vibrant and comforting dish featuring juicy meatballs, fluffy rice, and colorful toppings that embody the spirit of the Mediterranean.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (or lamb for a traditional touch)
  • 1/2 cup breadcrumbs (consider using whole wheat for extra fiber)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup onion, finely chopped (or shallots for a milder flavor)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • to taste Salt and pepper
  • 1 large egg to bind everything together
For the Bowl
  • 1 cup cooked rice (substitute quinoa or couscous for a health twist)
  • to taste diced cucumber, ripe tomatoes, red onion, and tzatziki sauce Toppings

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground meat, breadcrumbs, parsley, onion, garlic, oregano, paprika, salt, pepper, and egg. Mix until just combined, being careful not to overwork the meat.
  3. Using your hands, form the mixture into small meatballs, about the size of a golf ball, and place them on a baking sheet lined with parchment paper.
Cooking
  1. Bake in the preheated oven for 20 minutes or until the meatballs are cooked through and nicely browned.
  2. While the meatballs are baking, prepare the rice according to package instructions.
Assembly
  1. Once everything is ready, layer the rice as the base in bowls, add the meatballs on top, and finish with your choice of toppings like cucumber, tomatoes, onions, and tzatziki sauce.

Notes

Leftover meatballs can be stored in an airtight container in the fridge for up to three days and freeze beautifully. Toast spices to enhance their flavors and let the meatballs rest before baking for better shape retention.