Ingredients:

  • 1 lb lean ground beef or lamb
  • 0.5 cup panko breadcrumbs
  • 2 tbsp plain Greek yogurt
  • 1 large egg
  • 1 small red onion, grated
  • 3 cloves garlic, minced
  • 0.25 cup fresh parsley, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 cup basmati rice
  • 2 cups chicken bone broth
  • 1 tbsp extra virgin olive oil
  • 1 lemon, zested and juiced
  • 2 tbsp fresh dill, chopped
  • 1 cup Greek yogurt
  • 0.5 English cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 clove garlic, pasted
  • 1 cup cherry tomatoes, halved
  • 2 Persian cucumbers, sliced
  • 12 Kalamata olives
  • 0.25 cup pickled red onions
  • 0.25 cup feta cheese crumbles

Instructions:

  1. Prep the aromatics. Grate the 1 small red onion and mince 3 cloves of garlic.
  2. Mix the meat base. Combine 1 lb ground beef or lamb, 0.5 cup panko, 2 tbsp Greek yogurt, 1 egg, the grated onion, half the garlic, and all the dried spices (oregano, cumin, salt, pepper) plus the fresh parsley and mint.
  3. Shape the meatballs. Roll into 12-14 balls, roughly the size of a golf ball. Tip: Wet your hands slightly to prevent the mixture from sticking to your palms.
  4. Start the rice. Heat 1 tbsp olive oil in a pot, add the remaining garlic, and toast 1 cup basmati rice for 60 seconds until fragrant and slightly translucent.
  5. Simmer the base. Pour in 2 cups chicken bone broth, bring to a boil, then cover and reduce to low for 15 minutes.
  6. Roast the meatballs. Place meatballs on a baking sheet and bake at 425°F (220°C) for 15 minutes until the exterior is browned and the centers reach 160°F.
  7. Whisk the tzatziki. While everything cooks, mix 1 cup Greek yogurt, the squeezed cucumber, 1 tbsp lemon juice, and the garlic paste. Note: Let it sit for 5 minutes to allow the garlic to mellow.
  8. Finish the rice. Fluff the rice with a fork and stir in the lemon zest, juice, and 2 tbsp fresh dill.
  9. Assemble the bowls. Divide rice among four bowls, top with meatballs, and arrange 1 cup halved cherry tomatoes, sliced Persian cucumbers, 12 olives, and pickled onions.
  10. Garnish and serve. Add a generous dollop of tzatziki and a sprinkle of 0.25 cup feta cheese until the bowl looks like a Mediterranean masterpiece.