There’s something special about a meal that feels both comforting and vibrant at the same time. Greek cuisine has mastered that balance—earthy, rich flavors combined with bright, zesty elements that make every bite exciting. These Greek Meatball Souvlaki Bowls bring together juicy, spiced meatballs, crisp vegetables, fluffy rice, and a creamy tzatziki sauce for a meal that is fresh, hearty, and deeply satisfying.
This dish is inspired by traditional Greek souvlaki, which is typically grilled meat served in a pita or alongside fresh sides. Instead of skewers, we’re making tender, herb-infused meatballs, packed with Mediterranean flavors like oregano, garlic, and lemon. It’s an easy, meal-prep-friendly way to enjoy a Greek-inspired feast at home.
Whether you’re making this for a quick weeknight dinner or prepping lunches for the week, these bowls offer big flavor with minimal effort. Plus, they’re easily customizable—swap the rice for quinoa, load up on extra veggies, or drizzle with more lemon juice for an extra burst of freshness.
Why You’ll Love This Recipe
- Full of Bold Mediterranean Flavors – Every bite has a perfect mix of spices, herbs, and fresh ingredients.
- Perfect for Meal Prep – These bowls store well and make a great grab-and-go lunch.
- Healthy and Balanced – Protein-packed meatballs, fresh veggies, and a creamy yet light sauce make for a wholesome meal.
- Easily Customizable – Adjust the ingredients to suit your preferences—swap grains, add more greens, or make it dairy-free!
Ingredients You’ll Need
For the Meatballs
- 1 pound ground lamb
- 1 small onion, grated
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- Zest of 1 lemon
For the Bowl Components
- 2 cups cooked basmati rice (or quinoa)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 1 tablespoon olive oil
- Juice of ½ a lemon
For the Tzatziki Sauce
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- Juice of ½ a lemon
- Salt and pepper to taste
How to Make Greek Meatball Souvlaki Bowls
Step 1: Prepare the Meatball Mixture
Start by grating the onion into a large mixing bowl. Grating the onion (instead of dicing) helps distribute its flavor evenly and keeps the meatballs juicy. Add in the minced garlic, breadcrumbs, egg, oregano, cumin, cinnamon, salt, pepper, parsley, mint, and lemon zest.
Using clean hands, gently mix everything together until just combined. Be careful not to overwork the mixture—this keeps the meatballs light and tender.
Step 2: Form and Cook the Meatballs
Roll the mixture into small meatballs, about 1 inch in diameter. You should get around 18-20 meatballs.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until they are browned on the outside and fully cooked inside. Remove from heat and set aside.
Step 3: Make the Tzatziki Sauce
While the meatballs cook, whisk together the Greek yogurt, grated cucumber (make sure to squeeze out excess water!), garlic, olive oil, fresh dill, lemon juice, salt, and pepper in a small bowl. Adjust seasoning as needed. Refrigerate until ready to use.
Step 4: Assemble the Bowls
Divide the cooked rice among serving bowls. Arrange the diced cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese around the rice. Drizzle with olive oil and lemon juice for extra flavor.
Step 5: Add the Meatballs and Serve
Top each bowl with a generous portion of meatballs and a dollop of tzatziki sauce. Garnish with extra herbs or a sprinkle of feta for the perfect finishing touch. Serve immediately and enjoy!
Helpful Tips
- For Extra Flavor: Let the meatball mixture rest for 15 minutes before shaping to allow the flavors to meld.
- Prevent Sticky Hands: Lightly oil your hands before rolling the meatballs to make shaping easier.
- Meal Prep Friendly: Store the ingredients separately in airtight containers and assemble the bowls just before eating.
- Make it Low-Carb: Swap the rice for cauliflower rice or a bed of leafy greens.
- Dairy-Free Option: Use a dairy-free yogurt for the tzatziki and omit the feta.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Mediterranean
Notes
- Let the Meatballs Rest: After cooking, allow the meatballs to rest for a few minutes. This helps them stay juicy and allows the flavors to settle.
- Grating the Onion: Instead of chopping the onion, grating it ensures a smoother meatball texture and adds moisture without chunks.
- Make-Ahead Tip: You can prepare the meatball mixture in advance and store it in the fridge for up to 24 hours before cooking.
- Customize the Bowl: Swap the rice for quinoa, bulgur, or even roasted sweet potatoes for a different twist.
- Tzatziki Consistency: If your tzatziki sauce becomes too thick, thin it out with a splash of water or an extra squeeze of lemon juice.
- Double the Recipe: These meatballs freeze well, so make a bigger batch and store them for quick meals later.
Storage Instructions
- Fridge: Store the meatballs, rice, and toppings separately in airtight containers for up to 4 days.
- Freezer: The cooked meatballs freeze well! Let them cool, then store in a freezer-safe container for up to 3 months. Reheat in a skillet or oven before serving.
- Tzatziki Sauce: Keep in the fridge for 2-3 days, but note that the cucumber may release water over time. Give it a quick stir before using.
Frequently Asked Questions
Can I use ground beef instead of lamb?
Absolutely! Ground beef or even ground chicken works well in this recipe.
What can I serve with these bowls?
You can add warm pita bread, hummus, or a simple Greek salad on the side for an even heartier meal.
Can I bake the meatballs instead of frying them?
Yes! Bake at 400°F (200°C) for about 15-18 minutes, flipping halfway through for even browning.
How do I make this spicy?
Add ½ teaspoon of red pepper flakes or a dash of cayenne to the meatball mixture for a kick of heat.
Related Recipes
If you loved these Greek Meatball Souvlaki Bowls, here are a few more Mediterranean-inspired dishes to try:
Conclusion
Greek Meatball Souvlaki Bowls are everything you could want in a meal—savory, fresh, and satisfying. Whether you’re cooking for a crowd, meal-prepping for the week, or just craving a taste of the Mediterranean, this recipe is sure to be a hit. Give it a try and bring the flavors of Greece to your kitchen!
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Greek Meatball Souvlaki Bowls
Description
There’s something special about a meal that feels both comforting and vibrant at the same time. Greek cuisine has mastered that balance—earthy, rich flavors combined with bright, zesty elements that make every bite exciting. These Greek Meatball Souvlaki Bowls bring together juicy, spiced meatballs, crisp vegetables, fluffy rice, and a creamy tzatziki sauce for a meal that is fresh, hearty, and deeply satisfying.
This dish is inspired by traditional Greek souvlaki, which is typically grilled meat served in a pita or alongside fresh sides. Instead of skewers, we’re making tender, herb-infused meatballs, packed with Mediterranean flavors like oregano, garlic, and lemon. It’s an easy, meal-prep-friendly way to enjoy a Greek-inspired feast at home.
Whether you’re making this for a quick weeknight dinner or prepping lunches for the week, these bowls offer big flavor with minimal effort. Plus, they’re easily customizable—swap the rice for quinoa, load up on extra veggies, or drizzle with more lemon juice for an extra burst of freshness.
Ingredients
For the Meatballs
- 1 pound ground lamb
- 1 small onion, grated
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- Zest of 1 lemon
For the Bowl Components
- 2 cups cooked basmati rice (or quinoa)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 1 tablespoon olive oil
- Juice of ½ a lemon
For the Tzatziki Sauce
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- Juice of ½ a lemon
- Salt and pepper to taste
Instructions
Start by grating the onion into a large mixing bowl. Grating the onion (instead of dicing) helps distribute its flavor evenly and keeps the meatballs juicy. Add in the minced garlic, breadcrumbs, egg, oregano, cumin, cinnamon, salt, pepper, parsley, mint, and lemon zest.
Using clean hands, gently mix everything together until just combined. Be careful not to overwork the mixture—this keeps the meatballs light and tender.
Roll the mixture into small meatballs, about 1 inch in diameter. You should get around 18-20 meatballs.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until they are browned on the outside and fully cooked inside. Remove from heat and set aside.
While the meatballs cook, whisk together the Greek yogurt, grated cucumber (make sure to squeeze out excess water!), garlic, olive oil, fresh dill, lemon juice, salt, and pepper in a small bowl. Adjust seasoning as needed. Refrigerate until ready to use.
Divide the cooked rice among serving bowls. Arrange the diced cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese around the rice. Drizzle with olive oil and lemon juice for extra flavor.
Top each bowl with a generous portion of meatballs and a dollop of tzatziki sauce. Garnish with extra herbs or a sprinkle of feta for the perfect finishing touch. Serve immediately and enjoy!
Notes
- Let the Meatballs Rest: After cooking, allow the meatballs to rest for a few minutes. This helps them stay juicy and allows the flavors to settle.
- Grating the Onion: Instead of chopping the onion, grating it ensures a smoother meatball texture and adds moisture without chunks.
- Make-Ahead Tip: You can prepare the meatball mixture in advance and store it in the fridge for up to 24 hours before cooking.
- Customize the Bowl: Swap the rice for quinoa, bulgur, or even roasted sweet potatoes for a different twist.
- Tzatziki Consistency: If your tzatziki sauce becomes too thick, thin it out with a splash of water or an extra squeeze of lemon juice.
- Double the Recipe: These meatballs freeze well, so make a bigger batch and store them for quick meals later.