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.
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.
