Greek-Style Meatballs with Creamy Tzatziki, Rice & Crisp Vegetables
From the moment you catch the first whiff of sizzling seasoned meat and fresh herbs wafting through your kitchen, you’ll know this meal is going to be special. Tender, juicy Greek-style meatballs paired with cool, creamy tzatziki, fluffy rice, and crisp vegetables create a vibrant plate that delights all the senses. Trust me, you’re going to love this, because every bite brings a balance of rich, fresh, and zesty flavors that will transport you straight to the Mediterranean coast.
Behind the Recipe
This dish was inspired by the bustling streets of Athens, where little plates of grilled meats and fresh salads are enjoyed under sunny skies and warm breezes. It’s the kind of food that invites conversation and lingers in your memory, much like a shared meal with good friends. These meatballs bring that atmosphere to your own kitchen, offering both comfort and a dash of wanderlust.
Recipe Origin or Trivia
Greek meatballs, or keftedes, have been a staple in Mediterranean homes for centuries. Traditionally made with a blend of meats, fresh herbs, and breadcrumbs, they were often served at family gatherings alongside fresh breads and dips. Tzatziki, the creamy cucumber yogurt sauce, dates back to ancient times as well, with roots in both Greek and Middle Eastern cuisines. It’s the cooling counterpart to many savory dishes, adding freshness and brightness.
Why You’ll Love Greek-Style Meatballs with Creamy Tzatziki, Rice & Crisp Vegetables
Versatile: These meatballs can be served with rice, tucked into pita bread, or even as a party appetizer.
Budget-Friendly: Uses simple pantry staples and fresh produce without breaking the bank.
Quick and Easy: With straightforward steps, you’ll have dinner on the table in under an hour.
Customizable: Swap the rice for quinoa, add different veggies, or spice the meatballs to your taste.
Crowd-Pleasing: A colorful, flavorful dish that appeals to kids and adults alike.
Make-Ahead Friendly: Prepare the meatballs and tzatziki earlier in the day for effortless assembly later.
Great for Leftovers: Leftover meatballs and sauce make delicious wraps or salads the next day.
Greek-Style Meatballs with Creamy Tzatziki, Rice & Crisp Vegetables
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet and Oven
- Cuisine: Greek, Mediterranean
- Diet: Halal
Description
Tender Greek-style meatballs served over fluffy rice with cool, garlicky tzatziki and a tumble of crisp vegetables. Bright, herby, and satisfying in every bite.
Ingredients
- 500 g ground lamb or beef
- 60 g breadcrumbs
- 1 large egg
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tsp dried oregano
- 3 garlic cloves, minced
- 1 tsp fine salt
- 1/2 tsp black pepper
- 250 g Greek yogurt
- 1 medium cucumber, grated and squeezed dry
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil, divided
- 300 g cooked basmati rice
- 150 g cherry tomatoes, halved
- 1 medium cucumber, sliced for serving
- 1 small red onion, thinly sliced
- Lemon wedges and extra herbs for serving (optional)
Instructions
- Preheat the oven to 200°C (390°F) and line a baking sheet.
- In a large bowl, gently combine ground meat, breadcrumbs, egg, parsley, mint, oregano, 2 minced garlic cloves, salt, and pepper until just mixed.
- Shape into small meatballs, then chill for 10 to 15 minutes to help them hold their shape.
- Heat 1 tbsp olive oil in a skillet over medium high heat. Sear meatballs on all sides until browned, 4 to 5 minutes.
- Transfer meatballs to the baking sheet and bake for 10 to 12 minutes until cooked through.
- Meanwhile, make tzatziki by mixing Greek yogurt, grated and squeezed cucumber, remaining minced garlic clove, lemon juice, a pinch of salt, and a drizzle of olive oil.
- Warm the cooked rice. Arrange rice in bowls, top with meatballs, spoon over tzatziki, and add cherry tomatoes, cucumber slices, and red onion. Finish with lemon wedges and herbs if using, then serve.
Notes
- Chilling the formed meatballs helps them stay tender and keep their shape.
- Be sure to squeeze the cucumber very dry so the tzatziki stays creamy.
- Taste your tzatziki and adjust lemon or salt to balance the richness of the meatballs.
- For lighter meatballs, use ground turkey or chicken and reduce baking time slightly.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Greek meatballs, keftedes, tzatziki, Mediterranean dinner, rice bowl, easy weeknight meal
Chef’s Pro Tips for Perfect Results
The secret to incredible Greek meatballs lies in fresh herbs, gentle mixing, and mindful cooking.
- Use fresh herbs: Mint, parsley, and oregano bring an authentic Mediterranean flavor.
- Don’t overmix: Gently combine the meat mixture to keep the meatballs tender.
- Chill before cooking: Refrigerating the shaped meatballs for 15 minutes helps them hold their shape.
- Sear before baking: A quick sear in a pan locks in juices and adds a golden crust.
Kitchen Tools You’ll Need
A few trusty tools will make preparing this dish a breeze.
- Mixing bowls: For combining meatball ingredients and making tzatziki.
- Baking sheet: Perfect for finishing the meatballs in the oven.
- Skillet or frying pan: For browning the meatballs.
- Sharp knife: To prep vegetables with precision.
- Box grater: Ideal for grating cucumber for the tzatziki.
In this dish, every ingredient plays a part in the harmony of flavors and textures.
- Ground lamb or beef: 500 g, provides the rich, savory base for the meatballs.
- Breadcrumbs: 60 g, helps bind the meat mixture while keeping it tender.
- Egg: 1 large, acts as a binder for the meatballs.
- Fresh parsley: 2 tbsp finely chopped, adds fresh herbal notes.
- Fresh mint: 1 tbsp finely chopped, gives a refreshing lift.
- Dried oregano: 1 tsp, brings a classic Mediterranean aroma.
- Garlic cloves: 3 minced, infuses deep savory flavor.
- Salt: 1 tsp, enhances all the flavors.
- Black pepper: 1/2 tsp, adds gentle heat.
- Greek yogurt: 250 g, forms the creamy base of the tzatziki.
- Cucumber: 1 medium, grated and squeezed dry, adds crunch and freshness to tzatziki.
- Lemon juice: 1 tbsp, brightens the tzatziki with acidity.
- Olive oil: 2 tbsp, for cooking and enriching flavors.
- Cooked basmati rice: 300 g, fluffy and fragrant, the perfect bed for the meatballs.
- Cherry tomatoes: 150 g halved, sweet and juicy.
- Cucumber (for serving): 1 medium sliced, for crisp texture.
- Red onion: 1 small thinly sliced, adds a sharp contrast.
Ingredient Substitutions
Sometimes you need to adapt based on what’s in your kitchen.
Ground lamb or beef: Use ground chicken or turkey for a lighter option.
Breadcrumbs: Swap for crushed oats or almond flour for a gluten-free version.
Greek yogurt: Coconut yogurt for a dairy-free tzatziki.
