Name: Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
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

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

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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