Description
This Greek Chicken Meatballs Bowl is a flavorful and wholesome meal combining tender, herbed chicken meatballs with fresh vegetables, feta cheese, and creamy tzatziki sauce, all served over basmati rice. Perfectly spiced with Greek seasoning and fresh herbs like dill and mint, it’s an easy, satisfying dish that brings classic Mediterranean flavors to your table in just 30 minutes.
Ingredients
Scale
Meatballs
- 500 g ground chicken
- 60 g red onion, finely chopped
- 2 cloves garlic, minced
- 15 g fresh dill, chopped
- 10 g fresh mint, chopped
- 2 tsp Greek seasoning
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp olive oil, plus extra for pan
Bowls
- 240 g cooked basmati rice
- 100 g Persian cucumber, sliced
- 100 g cherry tomatoes, halved
- 50 g Kalamata olives, pitted
- 50 g feta cheese, crumbled
- 80 g tzatziki sauce
- Lemon wedges, for serving
- Pita bread or pita chips, optional
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, finely chopped red onion, minced garlic, chopped fresh dill, chopped fresh mint, Greek seasoning, sea salt, black pepper, and 2 tablespoons of olive oil. Mix thoroughly using your hands or a hand mixer until all ingredients are well incorporated.
- Form the Meatballs: Scoop approximately 2 tablespoons of the meat mixture per meatball and roll into uniform balls. Place the formed meatballs on a tray or plate, ready for cooking.
- Cook the Meatballs: Heat a thin layer of olive oil in a large skillet over medium heat. Arrange the meatballs in a single layer without overcrowding. Cook, turning occasionally, until browned evenly on all sides and fully cooked through, about 10-12 minutes. Once cooked, remove the meatballs to a plate and cover with foil to keep warm.
- Assemble the Bowls: Divide the cooked basmati rice evenly among serving bowls. Arrange Persian cucumber slices, cherry tomato halves, and Kalamata olives alongside the rice. Add the cooked chicken meatballs on top, then garnish with crumbled feta cheese and a generous spoonful of tzatziki sauce.
- Serve: Serve the bowls immediately with lemon wedges on the side for squeezing over, and pita bread or pita chips if desired. Enjoy your fresh and flavorful Greek chicken meatballs bowl!
Notes
- Make sure not to overcrowd the skillet to allow even browning of the meatballs.
- You can prepare the meatball mixture ahead of time and refrigerate for up to 24 hours before cooking.
- For a spicier kick, add a pinch of red pepper flakes to the meat mixture.
- Use fresh herbs for the best flavor; dried herbs can be substituted but use about one-third the amount.
- The bowl can be customized with additional toppings such as sliced red onion, fresh parsley, or a drizzle of extra olive oil.
