Description
This Mediterranean Meatball Rice Bowl is a delightful blend of exciting tastes and textures, all served in a single bowl.
Ingredients
Scale
- Meatballs:
- 500 g ground beef or a mix of ground beef and lamb
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for cooking)
- Rice:
- 1½ cups basmati rice
- 3 cups water + a pinch of salt
- Optional: ¼ tsp turmeric or saffron
- Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 garlic clove, minced
- Juice of ½ lemon
- 1 tbsp olive oil
- 2 tbsp chopped fresh dill
- Salt and pepper, to taste
- Fresh Toppings:
- 1 cup cherry tomatoes, sliced
- ½ red onion, thinly sliced
- ½ cucumber, sliced into rounds
- Extra dill for garnish
Instructions
- Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. After rinsing, bring 3 cups of water to a boil in a large pot, adding a pinch of salt to enhance the flavor. Once the water is boiling, add the rinsed rice and, if you choose, add a touch of turmeric or saffron for color and flavor. Cover the pot and reduce the heat to low, allowing the rice to simmer for 12-15 minutes until it’s fluffy. Once cooked, remove from heat and fluff the rice with a fork while setting it aside.
- While the rice is cooking, prepare the tzatziki sauce, which will add a cool and creamy element to the dish. In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, diced dill, salt, and pepper. Stir everything together until it’s well mixed, then cover and refrigerate the sauce until you’re ready to serve. This allows the flavors to meld beautifully.
- In a separate large mixing bowl, combine the ground meat with the grated onion, minced garlic, chopped parsley, dried oregano, paprika, salt, and black pepper. Use your hands to mix everything until just combined, being careful not to overwork the meat. Roll the mixture into small meatballs, about the size of a golf ball. This step allows for even cooking and a pleasant bite.
- In your skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for about 10-12 minutes, turning them occasionally until they are browned all around and cooked through. The internal temperature should reach 160°F (70°C) for beef or lamb. Once done, remove the meatballs from the skillet and let them rest for a moment.
- As the meatballs finish cooking, slice up the cherry tomatoes, cucumber, and red onion thinly. These fresh toppings will add a burst of flavor and crunch to your bowls, making the dish even more inviting.
- Now it’s time to bring everything together! Start by adding a generous scoop of the cooked basmati rice to each serving bowl. Top the rice with several meatballs, followed by a generous spoonful of tzatziki sauce. Finally, adorn the bowls with the freshly sliced tomatoes, cucumbers, and red onions. A sprinkle of extra dill on top adds a lovely finishing touch.
Notes
Feel free to customize your Mediterranean Meatball Rice Bowl with these fun variations: Swap ground beef or lamb for ground chicken or turkey for a leaner option. Incorporate grilled bell peppers, spinach, or roasted eggplant for a unique twist and added nutrition. For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the meatball mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 600 mg
- Protein: 35 g