These Juicy Lamb Feta Meatball Bowls are packed with bold Mediterranean flavors and perfect for an easy, satisfying meal. Juicy, spiced lamb meatballs pair beautifully with fluffy rice and quinoa, creamy homemade tzatziki, and all the best toppings—briny olives, tangy pickled onions, and fresh herbs. Serve everything in a bowl with toasted pita for the ultimate bite. It's fresh, flavorful, and perfect for meal prep or a quick weeknight dinner!
For the meatballs:
1 lb ground lamb
1/4 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley
2 tbsp finely chopped fresh mint (optional but highly recommended)
1 tsp lemon zest
Salt and pepper, to taste
1/4 cup grated red onion
2 cloves garlic, grated
1/2 cup crumbled feta
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp ground coriander
1 tsp aleppo pepper (or red pepper flakes)
1 egg
For the rice:
2 bags Minute Instant Rice & Quinoa
2 tsp oil (optional)
For the tzatziki:
2, 5.3oz containers greek yogurt (full fat is best)
1/2 large English cucumber, peeled and shredded
2-4 cloves garlic, grated (to taste)
Salt and pepper, to taste
⅓ cup chopped fresh dill, to taste
Juice from 1/2 lemon
1 tbsp red wine vinegar
Instructions:
Prepare the Tzatziki
Place the shredded cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
In a medium bowl, combine Greek yogurt, shredded cucumber, grated garlic, salt, pepper, dill, lemon juice, and red wine vinegar. Mix well, taste, and adjust seasoning as needed. Cover and refrigerate until ready to serve.
Prepare the Rice:
Cook the Minute Instant Rice & Quinoa according to package instructions. Keep warm and set aside.
Make the Meatballs:
In a large mixing bowl, combine ground lamb, panko breadcrumbs, parsley, mint (if using), lemon zest, salt, pepper, grated red onion, grated garlic, crumbled feta, cumin, smoked paprika, oregano, coriander, Aleppo pepper, and egg. Gently mix until just combined—do not overwork the mixture to keep the meatballs tender.
Use a cookie scoop or your hands to form 1-inch meatballs (about 10-15 total).
Heat a large skillet over medium heat and add a drizzle of oil (1-2 tbsp).
Once hot, add the meatballs in a single layer, making sure not to overcrowd the pan (work in batches if needed).
Cook for about 3-4 minutes per side, turning carefully to brown all around, until fully cooked through (internal temp of 160°F).
Build your bowls with the rice and quinoa, meatballs, arugula, more feta, tzatziki, lemon wedges, toasted pita, red onion or pickled red onion, kalamata olives, marinated cucumber and tomatoes, and dill. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Comments