Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies

Ingredients:

For the Greek Meatballs:

1 lb ground beef or lamb (or a mix)

1/4 cup grated red onion

2 cloves garlic, minced

1/4 cup breadcrumbs

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh mint (optional but delicious)

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 egg

For the Tzatziki Sauce:

1/2 cup plain Greek yogurt

1/4 cup grated cucumber (squeeze out moisture)

1 clove garlic, finely minced or grated

1 tablespoon lemon juice

1 tablespoon chopped fresh dill or mint

Salt & pepper, to taste

Bowl Add-ins:

1 cup cooked rice or couscous

Cherry tomatoes, halved

Cucumber slices or chopped

Red onion, thinly sliced

Kalamata olives

Crumbled feta

Fresh lemon wedges

Instructions:

Make the Meatballs:

In a large bowl, mix all meatball ingredients until just combined. Don’t overwork.

Roll into 1.5-inch meatballs (about 16–18 total).

Air Fry the Meatballs:

Preheat air fryer to 375°F (190°C).

Lightly spray the air fryer basket with oil.

Place meatballs in a single layer (cook in batches if needed).

Air fry for 10–12 minutes, shaking halfway through, until browned and cooked through (internal temp: 160°F/71°C).

Make the Tzatziki:

In a small bowl, combine yogurt, grated cucumber, garlic, lemon juice, and herbs.

Season to taste and refrigerate until ready to serve.

Assemble the Bowls:

Add a scoop of cooked rice to each bowl.

Top with air-fried meatballs, fresh veggies (cucumber, tomato, onion), olives, and feta.

Drizzle generously with tzatziki sauce.

Garnish with lemon wedges and fresh herbs if desired.

Tips:

Make ahead: Meatballs and tzatziki can be made 1–2 days in advance.

Low-carb option: Swap rice for cauliflower rice or a bed of greens.

Extra flavor: Add a touch of lemon zest to the meatball mix for brightness.

Veggie boost: Add grilled zucchini, roasted red peppers, or artichokes.