Greek Chicken Meatball Bowls
These Greek Chicken Meatball Bowls are bursting with vibrant Mediterranean flavors, featuring juicy meatballs, fluffy quinoa, fresh veggies, feta, and creamy tzatziki. Perfect for a wholesome meal!
Servings: 4 servings
Ingredients
For the Meatballs:
- 1 pound ground chicken lean
- 1/2 cup breadcrumbs pork-free
- 1/4 cup Parmesan cheese grated
- 1/4 cup fresh parsley chopped
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil for cooking
For the Bowls:
- 2 cups cooked quinoa
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 1/4 cup Kalamata olives pitted and sliced
- 1/4 cup tzatziki sauce
Instructions
Prepare the Quinoa
- Rinse 1 cup of dry quinoa under cold running water to remove any bitterness.
- Combine quinoa 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 the quinoa with a fork and set aside.
Mix the Meatball Ingredients
- In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, finely chopped onion, minced garlic, dried oregano, salt, black pepper, and ground cumin.
- Mix gently until everything is evenly incorporated, careful not to overwork the meat.
Form and Cook the Meatballs
- Using your hands or a small ice cream scoop, form the mixture into 1 1/2-inch meatballs.
- Heat 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.
Prepare the Fresh Toppings
- Dice cucumber and halve cherry tomatoes.
- Slice Kalamata olives and crumble feta cheese.
Assemble the Bowls
- Divide the cooked quinoa evenly between serving bowls.
- Top with warm chicken meatballs, diced cucumber, cherry tomatoes, Kalamata olives, and crumbled feta.
- Finish each bowl with a generous spoonful of creamy tzatziki sauce.
Serve
- Serve immediately while the meatballs are warm and the fresh veggies contrast with the creamy tzatziki.
Equipment
- Mixing bowl
- Large skillet
- Non-stick frying pan
- Measuring cups and spoons
- Cutting Board
- Knife
- Pot
- Rice cooker
- Serving bowls
Notes
- For a gluten-free option, substitute pork-free breadcrumbs with gluten-free breadcrumbs.
- To make meatballs spicier, add red pepper flakes or cayenne pepper to the mixture.
- Leftover meatballs and quinoa can be stored separately in the refrigerator for up to 3-4 days.
- Assemble bowls without tzatziki for meal prep, adding it just before serving to keep freshness.
- Meatballs can be baked at 400°F (200°C) for 18-20 minutes as a hands-off cooking alternative.
