Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies 
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~480
Ingredients
For the Greek Meatballs 
500g ground beef or lamb (or a mix)
1/4 cup breadcrumbs (or almond flour for gluten-free) 
1 egg 
2 garlic cloves (minced) 
1/4 cup red onion (finely chopped) 
1 tbsp fresh parsley (chopped) 
1 tbsp fresh dill (chopped)
1 tsp dried oregano
1/2 tsp ground cumin
Salt & pepper to taste 
For the Tzatziki Sauce
1/2 cup Greek yogurt 
1/4 cup cucumber (grated and squeezed to remove water) 
1 garlic clove (minced)
1 tbsp olive oil 
1 tbsp fresh dill (chopped)
Juice of 1/2 lemon 
Salt & pepper to taste
For the Bowl Base
2 cups cooked jasmine rice, basmati rice, or cauliflower rice
For the Fresh Veggies
1 cup cherry tomatoes (halved) 
1 cup cucumber (sliced)
1/2 cup red onion (thinly sliced)
For Garnish (Optional)
1/4 cup crumbled feta cheese 
1 tbsp olive oil drizzle
Lemon wedges for serving
Directions
Make the Meatballs:
In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper. Mix well until evenly combined. Roll into small meatballs (about 1.5 inches in diameter).
Cook the Meatballs:
Heat a skillet over medium heat and add a drizzle of olive oil. Cook the meatballs for 8-10 minutes, turning occasionally, until browned on all sides and fully cooked through. Alternatively, bake them at 200°C (400°F) for 20 minutes, flipping halfway through.
Prepare the Tzatziki Sauce:
In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, salt, and pepper. Stir well and chill in the fridge until ready to serve.
Assemble the Bowl:
Divide the cooked rice among 4 bowls. Top each with meatballs, cherry tomatoes, cucumber slices, and red onion.
Drizzle and Garnish:
Drizzle with tzatziki sauce, sprinkle with crum