Description
This Gyro Meatball Bowl is a vibrant, flavor-packed dinner featuring juicy lamb and beef meatballs served over rice with creamy tzatziki, fresh veggies, and feta. It’s a bold and satisfying Greek-inspired dish perfect for any night of the week.
Ingredients
For the Gyro Meatballs:
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1/2 lb (225g) ground lamb
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1/2 lb (225g) ground beef
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2 cloves garlic, minced
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1/2 small onion, grated or finely chopped
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2 tsp dried oregano
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1 tsp ground cumin
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1/2 tsp ground coriander
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1/2 tsp smoked paprika
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1/4 tsp ground cinnamon (optional)
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1/2 tsp salt
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1/2 tsp black pepper
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1 egg
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1/4 cup breadcrumbs
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2 tbsp chopped fresh parsley
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1 tbsp olive oil (for cooking)
For the Bowls:
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2 cups cooked white or brown rice (or couscous or quinoa)
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1/2 cup tzatziki sauce
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1 cup cherry tomatoes, halved
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1/2 cucumber, diced
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1/4 cup red onion, thinly sliced
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1/4 cup kalamata olives (optional)
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1/4 cup crumbled feta cheese
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Lemon wedges and fresh dill or parsley, for garnish
Instructions
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Make the Meatball Mixture: In a bowl, combine lamb, beef, garlic, onion, oregano, cumin, coriander, paprika, cinnamon (if using), salt, pepper, egg, breadcrumbs, and parsley. Mix until just combined—do not overmix.
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Form the Meatballs: Shape the mixture into 1 1/2-inch meatballs. You should get 16–18.
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Cook the Meatballs: Heat olive oil in a skillet over medium heat. Cook meatballs in batches for 6–8 minutes, turning to brown all sides. Alternatively, bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
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Assemble the Bowls: Divide the rice or grains among 4 bowls. Add 4–5 meatballs to each.
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Top and Serve: Add tzatziki, tomatoes, cucumber, red onion, olives, and feta. Garnish with fresh herbs and lemon wedges. Serve warm with pita, if desired.
Notes
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For a milder flavor, use all ground beef.
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Use gluten-free breadcrumbs for a gluten-free version.
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To save time, prepare tzatziki and chop veggies while the meatballs cook.
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Make extra meatballs and freeze for quick meals later.