Description
A delicious and fresh Greek Chicken Meatballs Bowl featuring tender chicken meatballs seasoned with herbs and spices, served over fragrant basmati rice with crisp cucumbers, juicy cherry tomatoes, Kalamata olives, crumbled feta, and creamy tzatziki sauce. Perfect for a quick and satisfying Mediterranean-inspired meal.
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 & Garnishes
- 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 and 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 Meatballs: Scoop approximately 2 tablespoons of the mixture per meatball and roll into uniform balls. Place the formed meatballs on a tray, ready for cooking.
- Cook the Meatballs: Heat a thin layer of olive oil in a large skillet over medium heat. Arrange meatballs in a single layer without crowding. Cook, rotating occasionally, until browned on all sides and fully cooked through, about 10-12 minutes. Once cooked, remove meatballs to a plate and cover with foil to keep warm.
- Assemble the Bowls: Divide the cooked basmati rice evenly among serving bowls. Arrange sliced Persian cucumber, halved cherry tomatoes, and pitted Kalamata olives alongside the rice. Place 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 for added texture and flavor.
Notes
- For extra flavor, let the meatball mixture chill for 15-20 minutes before rolling.
- Be sure to cook the meatballs thoroughly to an internal temperature of 165°F (74°C) for safety.
- Use fresh herbs for the best aromatic flavor; dried herbs can be substituted but at half the quantity.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently.
- This recipe can be served with quinoa or cauliflower rice as a low-carb alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek/Mediterranean
