EASY + DELICIOUS WEEK NIGHT DINNER || Greek meatball bowl recipe

/

I love making “bowls” for dinner. They are so easy, flexible and full of wholesome foods! I am routinely making different variations of burrito bowls, cheeseburger bowls, breakfast bowls, and now a fairly newer one to me, the Greek meatball bowl!

Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

I originally found the recipe on foodandwine.com, I have since made modifications to make it a little less time consuming. Basically, I get my rice or orzo water/stock boiling, then focus on getting my meatballs made, then chop the veggies and make the yogurt sauce while the meatballs and rice/orzo is cooking. If I approach it that way, I can have dinner ready in 30 minutes!

INGREDIENTS

  • 3/4 cup panko crumbs

  • 3 small scallions, thinly sliced (about 1/2cup)

  • 1/4 cup chopped fresh mint (optional)

  • 4 large garlic cloves, finely chopped (1 1/2tablespoons)

  • 1 large egg, beaten

  • 1 1/3 cups plain whole-milk strained (Greek-style) yogurt, divided

  • 1/4 cup, plus 1 tablespoon chopped fresh dill, divided, plus more for garnish

  • 2 1/4 teaspoons kosher salt, divided

  • 1/2 teaspoons black pepper, divided

  • 1 pound ground beef

  • 4 cucumbers, divided

  • 1 cup cherry tomatoes

  • 1 teaspoon grated lemon zest plus 1tablespoon fresh juice 

  • 1/4 cup extra-virgin olive oil, divided

  • 1 small red onion

  • kalamata or black olives

  • crumbled feta cheese

  • 1 1/2 cups uncooked orzo or rice

  • 3 cups chicken stock, beef stock or water

  • Lemon wedges, shredded romaine lettuce hearts, crumbled feta cheese, kalamata olives, and halved cherry tomatoes, for serving

  1. Pre-heat oven to 350. Stir together panko, scallions, mint, garlic, egg, 1/3 cup yogurt, 1/4 cup dill, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until thoroughly combined. Add beef to panko mixture and stir together until just combined. Shape beef mixture into 20 (about 1 ¾-inch) meatballs (about 2 tablespoons each). Arrange meatballs evenly spaced apart on a large rimmed baking sheet lined with aluminum foil. Pop into the refrigerator while oven pre-heats. Bake meatballs for 20 minutes, or until done.

  2. Boil water or stock and cook rice or orzo according to instructions.

  3. Meanwhile, grate 2 cucumbers on the largest holes of a box grater into a clean kitchen towel. Squeeze cucumbers over a sink to remove excess water; place cucumbers in a small bowl. Add lemon zest and juice, 2 tablespoons oil, 1/2 teaspoon salt, and remaining 1 cup yogurt, 1 tablespoon dill, and 1/4 teaspoon pepper; stir to combine, adding 2 to 3 teaspoons water, if needed, to thin to desired consistency. Refrigerate yogurt sauce until ready to use. Cut remaining 2 cucumbers into half-moons, cherry tomatoes and purple onion.

  4. Divide cooked orzo or rice evenly among 4 bowls, top evenly with meatballs, chopped cucumber, tomatoes, onion, lettuce, feta and olives. Pour yogurt sauce over your bowl and enjoy!