Description
This Greek Chicken Meatballs Bowl is a vibrant and flavorful meal combining juicy chicken meatballs seasoned with herbs and Greek spices, served over fluffy basmati rice with fresh cucumber, cherry tomatoes, Kalamata olives, crumbled feta, and creamy tzatziki sauce. Perfect for a wholesome, Mediterranean-inspired dinner ready in just 30 minutes.
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
Rice and Toppings
- 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
Condiments and Garnishes
- 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 with your hands or a hand mixer until all ingredients are well incorporated and evenly distributed throughout the mixture.
- Form the meatballs: Using a spoon or your hands, scoop out approximately 2 tablespoons of the meat mixture per meatball. Roll each portion into uniform balls, making sure they are compact. Place all formed meatballs onto a tray, keeping them evenly spaced.
- Cook the meatballs: Heat a thin layer of olive oil in a large skillet over medium heat. Arrange the meatballs in a single layer without overcrowding the pan. Cook them, turning occasionally, for about 10 to 12 minutes until they are browned on all sides and fully cooked through, reaching an internal temperature of 74°C (165°F). Remove the cooked meatballs to a plate and cover with foil to keep warm.
- Assemble the bowls: Divide the cooked basmati rice evenly among four serving bowls. Arrange the sliced Persian cucumber, halved cherry tomatoes, and pitted Kalamata olives alongside the rice. Add the warm Greek chicken meatballs on top. Garnish with crumbled feta cheese and a generous spoonful of tzatziki sauce on each bowl.
- Serve: Serve the Greek Chicken Meatballs Bowls immediately with lemon wedges on the side for squeezing over, and optionally with warm pita bread or pita chips. Enjoy this fresh, flavorful Mediterranean meal!
Notes
- For best flavor, use fresh herbs like dill and mint rather than dried.
- You can substitute ground turkey for chicken if preferred.
- Adjust seasoning and salt to taste depending on your preference.
- Make sure not to overcrowd the skillet while cooking meatballs to ensure even browning.
- If desired, prepare the rice ahead of time to speed up the cooking process.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
