I love crafting these gyro bowls, which bring together tender lamb or beef meatballs seasoned to perfection, nestled atop zesty lemon rice, and adorned with creamy tzatziki and a refreshing cucumber-tomato salad. This dish is a delightful fusion of flavors and textures, offering a satisfying meal that's both hearty and refreshing.
Why I Love This Recipe
I find this recipe incredibly flavorful and straightforward to prepare. The meatballs are simply mixed and baked, the rice is infused with lemon for a bright note, and the tzatziki and salad add a cool, crisp contrast. It's a versatile dish that I can prepare ahead of time, making it perfect for meal prepping or quick weeknight dinners. Plus, it's a hit with my family, making it a go-to in my meal rotation.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- 1 pound ground lamb or beef (lamb preferred)
- ¼ cup minced onion
- 3 cloves garlic, minced
- 1 large egg
- ½ cup finely crumbled feta cheese
- 1 teaspoon Greek seasoning
- ½ teaspoon salt
For the Tzatziki:
- 1–2 cloves garlic, minced or pressed
- ¼ teaspoon salt, to taste
- Half of one European cucumber, peeled, grated, and drained
- 1 cup plain yogurt, drained
- 1 tablespoon chopped fresh mint, plus more to taste
- 1 tablespoon chopped fresh dill
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
For the Lemon Rice:
- 2 cups cooked rice (white or brown)
- Juice of one half lemon (approximately 1 tablespoon)
- ¼ teaspoon salt, to taste
For the Cucumber & Tomato Salad:
- 1 cup tomatoes, diced, halved, or chopped
- 1 cup diced cucumber, drained
- 1 tablespoon olive oil
- ½ teaspoon salt, to taste
Recommended Garnishes (All Optional):
- Hummus
- Olive oil
- Crumbled feta
- Kalamata olives
- Chopped dill
- Chopped parsley
- Sumac
- Pitas
Directions
For the Meatballs:
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper and lightly spray with cooking spray.
- In a large mixing bowl, combine all meatball ingredients. Mix gently until just combined to avoid overworking the meat.
- Using a scoop or your hands, form the mixture into 14–20 meatballs, depending on your preferred size.
- Place the meatballs on the prepared baking sheet and bake for 15–20 minutes, or until cooked through and browned.
For the Tzatziki:
- In a small bowl, combine the minced garlic and salt. Let it sit for a few minutes to mellow the garlic's sharpness.
- Add the grated and drained cucumber, yogurt, chopped mint, chopped dill, black pepper, and olive oil to the bowl. Mix well.
- Adjust seasoning to taste and refrigerate until ready to serve.
For the Lemon Rice:
- In a medium mixing bowl, combine the cooked rice, lemon juice, and salt. Stir well to incorporate and adjust seasoning as needed.
For the Cucumber & Tomato Salad:
- In a small mixing bowl, combine the diced tomatoes, diced cucumber, olive oil, and salt. Stir gently to combine and adjust seasoning to taste.
To Assemble the Bowls:
- In each bowl, layer a portion of lemon rice, a few meatballs, a generous spoonful of tzatziki, and a scoop of the cucumber-tomato salad.
- Garnish with your choice of optional toppings like hummus, olives, or crumbled feta.
- Serve with warm pitas on the side, if desired.
Servings and Timing
This recipe yields approximately 4 servings. The total preparation time is about 35 minutes, with 15 minutes for prep and 20 minutes for cooking.
Variations
- Protein Swap: I sometimes use ground chicken or turkey instead of lamb or beef for a leaner option.
- Grain Alternatives: For a low-carb version, I replace the rice with cauliflower rice.
- Dairy-Free: To make it dairy-free, I omit the feta and use a dairy-free yogurt for the tzatziki.
- Spice Level: I adjust the Greek seasoning or add a pinch of cayenne pepper to the meatballs for extra heat.
Storage/Reheating
I store the meatballs, rice, tzatziki, and salad in separate airtight containers in the refrigerator. They keep well for up to 4 days. To reheat, I warm the meatballs and rice in the microwave or on the stovetop until heated through. I assemble the bowls just before serving to maintain freshness and texture.
FAQs
How can I prevent the meatballs from becoming tough?
I make sure not to overmix the meat mixture and handle it gently when forming the meatballs. This helps keep them tender.
Can I prepare any components ahead of time?
Yes, I often prepare the meatballs, rice, tzatziki, and salad ahead of time and store them separately. This makes assembly quick and easy when I'm ready to eat.
What can I use if I don't have Greek seasoning?
I create a simple mix using oregano, thyme, rosemary, and a bit of garlic powder as a substitute for Greek seasoning.
Is there a vegetarian version of this recipe?
Absolutely. I replace the meatballs with falafel or grilled halloumi cheese for a vegetarian option.
Can I freeze the meatballs?
Yes, I freeze the cooked meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe container. They can be frozen for up to 2 months.
Conclusion
These gyro bowls are a delightful combination of flavors and textures that I find both satisfying and refreshing. They're versatile, allowing for various substitutions to suit dietary preferences, and are perfect for meal prepping. Whether I'm serving them for a family dinner or preparing lunches for the week, they never fail to impress.
Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
These gyro bowls feature juicy lamb or beef meatballs, zesty lemon rice, creamy tzatziki, and a crisp cucumber-tomato salad, creating a refreshing and hearty Mediterranean-inspired meal.
Ingredients
- 1 pound ground lamb or beef (lamb preferred)
- ¼ cup minced onion
- 3 cloves garlic, minced
- 1 large egg
- ½ cup finely crumbled feta cheese
- 1 teaspoon Greek seasoning
- ½ teaspoon salt
- 1–2 cloves garlic, minced or pressed
- ¼ teaspoon salt, to taste
- Half of one European cucumber, peeled, grated, and drained
- 1 cup plain yogurt, drained
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 cups cooked rice (white or brown)
- Juice of one half lemon (approximately 1 tablespoon)
- ¼ teaspoon salt, to taste
- 1 cup tomatoes, diced, halved, or chopped
- 1 cup diced cucumber, drained
- 1 tablespoon olive oil
- ½ teaspoon salt, to taste
- Optional garnishes: hummus, olive oil, crumbled feta, kalamata olives, chopped dill, chopped parsley, sumac, pitas
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and lightly spray with cooking spray.
- Mix all meatball ingredients in a bowl until just combined. Form into 14–20 meatballs and place on the baking sheet.
- Bake meatballs for 15–20 minutes until cooked through and browned.
- For tzatziki, combine garlic and salt in a bowl and let sit. Mix in cucumber, yogurt, mint, dill, pepper, and olive oil. Refrigerate.
- Mix cooked rice with lemon juice and salt. Adjust seasoning.
- Combine tomatoes, cucumber, olive oil, and salt for the salad. Adjust seasoning.
- Assemble bowls with lemon rice, meatballs, tzatziki, and salad. Add optional garnishes and serve with pitas if desired.
Notes
- Do not overmix the meat to keep meatballs tender.
- Prepare components ahead for quick assembly.
- Use falafel or grilled halloumi for a vegetarian version.
- Freeze cooked meatballs for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
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