Mediterranean Greek Lamb Meatball Bowls with Lemon Rice and Tzatziki

There’s just something about a bowl. Maybe it’s the way everything melts together. Maybe it’s the textures. Maybe it’s that you can get protein, carbs, greens, crunch, and creaminess all in one bite. Whatever it is, I’m fully in my bowl era.

I rotate proteins often. Beef and chicken are staples in my kitchen, but lamb has a distinct flavor that brings something different. It’s richer, slightly earthy, and works especially well in meatball form with garlic, herbs, and lemon. Paired with bone broth rice for extra depth and protein, plus cucumber, feta, olives, arugula, and a homemade Greek yogurt tzatziki, it’s simple but layered. Fresh, savory, creamy, bright.

It feels balanced without being complicated.

And it holds up well for meal prep, which makes it even better.

Mediterranean Greek Lamb Meatball Bowls with Lemon Rice and Tzatziki

Mediterranean-inspired lamb meatball bowls served over bone broth rice with cucumber, feta, olives, arugula, and homemade Greek yogurt tzatziki. A balanced, protein-forward meal perfect for weeknights or meal prep.

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Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Servings: 4

Author: Ella Stephens

Ingredients

Lamb Meatballs

• 1 lb ground lamb
• 1 large egg
• 1/4 cup red onion finely diced
• 2 cloves garlic minced
• 1/4 cup fresh parsley chopped
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• zest of 1/2 lemon
• 1-2 tbsp flour

Lemon Bone Broth Rice

• 1 cup basmati rice rinsed or soaked longer for better digestion
• 1 3/4 cups chicken bone broth
• 1 tsp sea salt
• juice of 1/2 lemon

Greek Yogurt Tzatziki

• 1 cup full-fat greek yogurt
• 1/2 cup grated cucumber squeezed dry
• 1 small garlic clove minced
• 1 tbsp fresh dill or 1 tsp dried
• juice of 1/2 lemon
• salt to taste

For Assembling

• 2 cups arugula
• 1 cup diced cucumber
• 1/2 cup kalamata olives
• oive oil for drizzling
• fresh dill
• lemon wedges

Instructions

Cook the rice:

• In a saucepan, combine rinsed rice and bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until tender. Remove from heat and let sit 5 minutes. Fluff with a fork and add a squeeze of lemon.

Make the meatballs:

• Preheat oven to 400°F.
• In a large bowl, combine ground lamb, egg, red onion, garlic, parsley, oregano, cumin, salt, pepper, and lemon zest. Mix gently until just combined. If mixture feels too wet, add almond flour.
• Form into 12–14 meatballs and place on a lined baking sheet. Bake for 18–20 minutes, or until cooked through and lightly browned.
• Optional stovetop method: Cook in a skillet with olive oil over medium heat, turning occasionally, until browned and cooked through (about 8–10 minutes).

Make the tzatziki:

• In a small bowl, mix together Greek yogurt, grated cucumber, garlic, dill, lemon juice, and salt. Refrigerate until ready to serve.

Assemble the bowls:

• Divide rice among four bowls. Top with lamb meatballs, arugula, cucumber, feta, and olives. Spoon tzatziki over the top and finish with olive oil and fresh lemon.