Greek Meatball Bowls

 

Ingredients

For the Meatballs:

• 1 lb. ground chicken (may sub ground lamb, turkey, or beef)
• 3 tablespoons minced red onion
• 2 garlic cloves, finely minced
• 2 teaspoons lemon zest
• 1 tablespoon fresh dill (or ¾ teaspoon dried dill)
• ½ teaspoon dried oregano
• ½ teaspoon fine salt
• ¼ teaspoon black pepper

For the Bowls:

• 1 cup thinly sliced Persian (mini) cucumbers
• 1 cup grape tomatoes, halved (~6 ounces)
• ¼ cup diced red onion
• ⅓ cup pitted kalamata olives, sliced 
• 1 ½ tablespoons chopped fresh mint
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• ¼ teaspoon fine salt plus more to taste
• Pinch of black pepper
• 4 heaping handfuls chopped romaine lettuce
• 3 cups cooked rice (may sub cooked orzo or cauliflower rice)
• ⅓ cup crumbled feta cheese
• ½ cup Good Foods Tzatziki Dip*
• 1 medium lemon, cut into wedges

Instructions

1. In a medium bowl combine the ground chicken, red onion, garlic, lemon zest, dill, oregano, salt and pepper. Stir well to combine (or use your hands to combine). 
2. Divide the mixture into 16 equal portions. Roll each portion into a ball with damp hands. Proceed with the meatball cooking method of choice below (air fryer, skillet, or oven).
3. While the meatballs are cooking, assemble the bowls. To a medium bowl, add the cucumbers, tomatoes, onion, olives, and mint. To the same bowl, add the olive oil, red wine vinegar, salt, and pepper. Stir to combine then taste, adding more salt and pepper as needed.
4. To each of 4 serving bowls, place a large handful of lettuce, ¾ cup cooked rice, ⅓ cup of the tomato-cucumber mixture, and 4 cooked meatballs to each bowl. Sprinkle with feta cheese and top off each bowl with 2 tablespoons of Tzatziki sauce. Garnish with lemon wedges and serve.