Greek Chicken Meatballs Bowl (Printer-Friendly)
Tender chicken meatballs with Greek herbs, veggies, feta, olives, and tzatziki, perfect for a vibrant meal.
# What You’ll Need to Cook:
→ Chicken Meatballs
01 -
500 g ground chicken
02 -
60 g red onion, finely chopped
03 -
2 cloves garlic, minced
04 -
15 g fresh dill, chopped
05 -
10 g fresh mint, chopped
06 -
2 tsp Greek seasoning
07 -
1 tsp sea salt
08 -
0.5 tsp black pepper
09 -
2 tbsp olive oil, plus extra for pan
→ Serving Components
10 -
240 g cooked basmati rice
11 -
100 g Persian cucumber, sliced
12 -
100 g cherry tomatoes, halved
13 -
50 g Kalamata olives, pitted
14 -
50 g feta cheese, crumbled
15 -
80 g tzatziki sauce
16 -
Lemon wedges, for serving
17 -
Pita bread or pita chips, optional
# Steps to Prepare:
01 -
In a large bowl, combine ground chicken, red onion, garlic, dill, mint, Greek seasoning, sea salt, black pepper, and olive oil. Mix thoroughly using your hands or a hand mixer until well incorporated.
02 -
Scoop approximately 2 tablespoons of mixture per meatball and roll into uniform balls. Place formed meatballs on a tray.
03 -
Heat a thin layer of olive oil in a large skillet over medium heat. Arrange meatballs in a single layer and cook, rotating occasionally, until browned on all sides and fully cooked through, about 10-12 minutes. Remove to a plate and cover with foil.
04 -
Divide cooked rice among serving bowls. Arrange cucumber slices, cherry tomatoes, and Kalamata olives alongside. Add chicken meatballs and garnish with crumbled feta cheese and a generous spoonful of tzatziki sauce. Serve immediately with lemon wedges and pita if desired.
# Extra Cooking Tips:
01 -
For a lighter alternative, serve meatballs with Greek salad instead of rice, or stuff them into pita for a handheld meal.
02 -
To bake meatballs, place on a greased baking tray in a 190°C oven for 30 minutes, or until cooked through.
03 -
Switch to ground turkey, pork, or beef for protein variation; adjust seasoning as needed.