Greek Chicken Meatball Bowls

If you’re craving a dish that brings together vibrant Mediterranean flavors with wholesome, nourishing ingredients, these Greek Chicken Meatball Bowls are exactly what you need. Ground chicken meatballs seasoned with a blend of herbs and spices nestle atop fluffy quinoa, surrounded by fresh veggies and tangy feta, then finished with a dollop of creamy tzatziki. This meal is perfect for lunch or dinner and offers a balanced, satisfying experience that’s as colorful on your plate as it is on your palate.

What Makes This Recipe Special

What sets these Greek Chicken Meatball Bowls apart is their harmony of textures and flavors. The meatballs are tender and juicy, thanks to the ground chicken and the addition of Parmesan and breadcrumbs that help bind them while adding subtle richness. The herbaceous notes from parsley and oregano complement the spices, giving the meatballs a distinctive Greek flair.

The use of quinoa instead of rice or pasta adds a lovely nutty flavor and a boost of protein and fiber, making the bowl hearty yet light. Fresh cucumber and cherry tomatoes add a cool crispness, while Kalamata olives and feta cheese offer bursts of briny, salty goodness. The final touch of tzatziki sauce brings a refreshing creaminess with hints of garlic and cucumber, tying everything together beautifully.

This recipe is versatile, quick to prepare, and perfect for meal prep, making it a fantastic option for busy weeknights or lazy weekends. Plus, it’s a wonderful way to enjoy Mediterranean cuisine in a simple, approachable bowl.

Ingredient Notes

• Ground Chicken (1 pound): Choose lean ground chicken for a healthier option that still stays juicy and flavorful.
• Breadcrumbs (1/2 cup): Use pork-free breadcrumbs to keep the recipe aligned with dietary preferences. You can substitute with gluten-free breadcrumbs if needed.
• Parmesan Cheese (1/4 cup, grated): Adds umami depth; ensure it’s a vegetarian-friendly variety if preferred.
• Fresh Parsley (1/4 cup, chopped): Brightens the meatballs with its fresh herbal notes.
• Chopped Onion (1/4 cup): Adds sweetness and moisture to the meatball mixture.
• Garlic (2 cloves, minced): Essential for that classic Mediterranean aroma and flavor.
• Dried Oregano (1 teaspoon): A hallmark herb in Greek cooking, providing earthiness and a subtle bite.
• Salt (1 teaspoon) & Black Pepper (1/2 teaspoon): Balances and enhances all the flavors.
• Ground Cumin (1/2 teaspoon): Adds warmth and a hint of smokiness, elevating the meatballs.
• Olive Oil (1 tablespoon): Used for cooking the meatballs and adds richness.
• Cooked Quinoa (2 cups): The perfect base for this bowl, fluffy and protein-packed.
• Diced Cucumber (1 cup): Provides refreshing crunch.
• Halved Cherry Tomatoes (1 cup): Juicy and sweet, they balance the savory components.
• Feta Cheese (1/2 cup, crumbled): Offers tangy creaminess that’s synonymous with Greek dishes.
• Kalamata Olives (1/4 cup, pitted and sliced): Adds a salty, briny punch.
• Tzatziki Sauce (1/4 cup): Creamy, garlicky, and cool – the perfect finishing touch.

Before You Start: Equipment

• Mixing bowl – to combine ingredients for the meatballs.
• Large skillet or non-stick frying pan – for cooking the meatballs evenly.
• Measuring cups and spoons – for precise ingredient measurements.
• Cutting board and knife – to chop vegetables and herbs.
• Pot or rice cooker – to prepare the quinoa.
• Serving bowls – for assembling your beautiful Greek Chicken Meatball Bowls.

Step-by-Step: Greek Chicken Meatball Bowls

Step 1: Prepare the Quinoa

Rinse 1 cup of dry quinoa under cold running water to remove any bitterness. Combine with 2 cups of water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine 1 pound ground chicken, 1/2 cup pork-free breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/4 cup finely chopped onion, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin. Mix gently until everything is evenly incorporated, careful not to overwork the meat to keep the meatballs tender.

Step 3: Form and Cook the Meatballs

Using your hands or a small ice cream scoop, form the mixture into 1 1/2-inch meatballs. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for about 5-6 minutes per side until golden brown and cooked through. Remove meatballs from the skillet and set aside on a plate lined with paper towels.

Step 4: Prepare the Fresh Toppings

While the meatballs cook, dice 1 cup cucumber and halve 1 cup cherry tomatoes. Slice 1/4 cup pitted Kalamata olives and crumble 1/2 cup feta cheese. These fresh elements bring brightness and texture to your bowls.

Step 5: Assemble the Bowls

Start by dividing the cooked quinoa evenly between serving bowls. Top with the warm chicken meatballs, diced cucumber, cherry tomatoes, Kalamata olives, and crumbled feta. Finish each bowl with a generous spoonful of creamy tzatziki sauce.

Step 6: Serve and Enjoy

Serve immediately while the meatballs are warm and the fresh veggies contrast with the creamy tzatziki. This dish pairs wonderfully with a side of Tomato And Cucumber Greek Salad or even a batch of Sticky Orange Glazed Meatballs for a fun twist on meatball night.

Seasonal Serving Ideas

• Spring: Add blanched asparagus tips or fresh peas for extra color and crunch.
• Summer: Incorporate grilled zucchini or bell peppers for smoky sweetness.
• Fall: Swap cucumber for roasted butternut squash cubes and add toasted pine nuts.
• Winter: Serve with warm roasted root vegetables and a drizzle of pomegranate molasses.

Errors to Dodge

• Overmixing the meatball mixture – this can result in dense, tough meatballs instead of tender ones.
• Cooking meatballs on too high heat – this risks burning the outside before the inside cooks through.
• Skipping the rinsing step for quinoa – it can taste bitter if not rinsed properly.
• Using watery cucumbers – opt for firm, crisp cucumbers and pat them dry to avoid soggy bowls.

Best Ways to Store

Store leftover components separately for best texture and flavor retention. Keep cooked meatballs in an airtight container in the refrigerator for up to 3 days. Quinoa can also be refrigerated for up to 4 days. Fresh vegetables and toppings like cucumber, tomatoes, feta, and olives are best added fresh at serving time but can be stored in the fridge for 1-2 days. Tzatziki sauce should be kept cold and consumed within 3 days.

For meal prep, assemble the bowls without the tzatziki and add it just before eating to keep everything fresh and vibrant.

Top Questions & Answers

Can I make these meatballs ahead of time?

Absolutely! You can prepare and cook the meatballs a day or two in advance. Store them in an airtight container in the refrigerator and reheat gently before assembling your bowls.

What can I substitute for quinoa?

If quinoa isn’t your favorite or you need a grain alternative, try couscous, brown rice, or even cauliflower rice for a low-carb option. Each brings its own texture and flavor to the bowls.

How do I make this recipe spicier?

To add some heat, incorporate red pepper flakes or a pinch of cayenne pepper into the meatball mixture. You can also serve with a spicy harissa or chili sauce alongside the tzatziki.

Is it possible to bake the meatballs instead of pan-frying?

Yes! Preheat your oven to 400°F (200°C), place the meatballs on a lined baking sheet, and bake for 18-20 minutes, turning halfway through, until cooked through and golden.

Reader Favorites

• Tomato And Cucumber Greek Salad – a refreshing side that complements these bowls perfectly.
• Sticky Orange Glazed Meatballs – for those who want to explore meatballs with a sweet and tangy twist.
• Greek Lemon Rice – a zesty rice dish that pairs beautifully with Mediterranean meals.
• Garlic Lemon Tzatziki – homemade tzatziki that elevates any Greek dish.

That’s a Wrap

Greek Chicken Meatball Bowls are a vibrant celebration of Mediterranean flavors and wholesome ingredients, perfect for anyone looking to add a nutritious, delicious meal to their repertoire. With juicy, herb-infused meatballs, protein-packed quinoa, and fresh veggies topped with creamy tzatziki, this dish is both satisfying and easy to make. Whether you’re cooking for family, meal prepping for the week, or entertaining guests, these bowls deliver big on flavor and freshness every time. Give this recipe a try and enjoy a little taste of Greece right at your own table.

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