Description
Dreaming of the Aegean but stuck in traffic? These One-Pan Greek Meatball Bowls bring sunny taverna vibes straight to your dinner table—without the dish pile! Juicy oregano-kissed meatballs roast over lemony rice and zucchini, all in one glorious pan. Top it with cool tzatziki, briny feta, and your stress just melted into olive oil. Let’s turn dinner into your escape plan!
Ingredients
Meatballs:
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1 lb ground beef (or lamb/turkey)
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1 egg, lightly beaten
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¼ cup breadcrumbs
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2 garlic cloves, minced
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1 tsp dried oregano
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1 tbsp chopped parsley
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Salt & pepper
Rice Base:
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1 cup long grain white rice
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2 cups chicken broth
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Zest + juice of 1 lemon
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1 zucchini, diced
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1 tbsp olive oil
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Pinch of salt
Toppings:
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½ cup tzatziki (store-bought or homemade)
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¼ cup crumbled feta
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Extra parsley + lemon wedges
Instructions
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Preheat oven to 375°F (190°C).
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Mix rice base in 9×13″ baking dish: rice, broth, lemon, zucchini, oil, and salt.
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Make meatballs by mixing all ingredients. Gently roll into 1″ balls.
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Nestle meatballs over the rice. Cover tightly with foil.
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Bake 35–40 mins. Remove foil, rest 5 mins before serving.
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Assemble bowls: Scoop rice, top with meatballs, drizzle tzatziki, sprinkle feta, and garnish with herbs + lemon wedges.
Notes
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Use ground lamb for classic Greek flavor
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Sub orzo for rice (reduce broth to 1.5 cups)
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Make it vegetarian with plant-based meatballs & veggie broth
- Prep Time: 15 mins
- Cook Time: 40 min
Nutrition
- Calories: 490kcal per serving
- Fat: 26g
- Carbohydrates: 34g
- Protein: 28g