Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad!)

These Gyro Bowls are a delicious and customizable way to enjoy the flavors of a classic Greek gyro in a fun and healthy bowl format! They feature flavorful meatballs (made with lamb, beef, or pork), a vibrant lemon rice, a refreshing cucumber and tomato salad, and a creamy, homemade tzatziki sauce. I love how this recipe is both easy to make and packed with fresh, Mediterranean flavors. It’s perfect for a weeknight dinner, a make-ahead lunch, or a casual gathering.

Why You’ll Love These Gyro Bowls

• Flavorful and Satisfying: The combination of seasoned meatballs, tangy tzatziki, bright lemon rice, and fresh cucumber salad is incredibly delicious.
• Customizable: You can easily adjust the ingredients to your liking and dietary needs.
• Healthy and Balanced: These bowls are packed with protein, vegetables, and whole grains.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Meal Prep Friendly: You can prepare the components of these bowls ahead of time and assemble them when you’re ready to eat.

Ingredients for Gyro Bowls

Here’s what you’ll need to make these flavorful bowls. The full list with measurements is in the recipe card below.

Meatballs

• Ground lamb, beef, or pork (lamb preferred) (Meat)
• Minced onion (Vegetable)
• Minced garlic (Aromatic)
• Egg (Binder)
• Finely crumbled feta cheese (Dairy)
• Greek seasoning (Spice Blend)
• Salt (Seasoning)

Tzatziki

• Minced or pressed garlic cloves (Aromatic)
• Salt (to taste) (Seasoning)
• European cucumber, peeled, grated, drained (Vegetable) See notes in original recipe
• Plain yogurt, drained (Dairy)
• Chopped fresh mint (plus more to taste) (Herb) See notes in original recipe
• Chopped fresh dill (Herb) See notes in original recipe
• Freshly ground black pepper (to taste) (Spice)
• Olive oil (Oil)

Lemon Rice

• Cooked rice (white or brown) (Grain)
• Lemon juice (Acid)
• Salt (to taste) (Seasoning)

Cucumber & Tomato Salad

• Tomatoes, diced, halved, or chopped (Vegetable)
• Diced cucumber, drained (Vegetable) See notes in original recipe
• Olive oil (Oil)
• Salt (to taste) (Seasoning)

Recommended Garnishes (All Optional)

• Hummus (Dip)
• Olive oil (Oil)
• Crumbled feta (Dairy)
• Kalamata olives (Olives)
• Chopped dill (Herb)
• Chopped parsley (Herb)
• Sumac (Spice)
• Pitas (Bread)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Gyro Bowls as is, but here are a few ideas for variations:

• Different Meat: Use ground chicken or turkey instead of lamb, beef, or pork.
• Add More Vegetables: Toss in some roasted red peppers, artichoke hearts, or spinach to the cucumber and tomato salad.
• Different Grain: Use quinoa, farro, or bulgur instead of rice.
• Make it Spicy: Add a pinch of red pepper flakes to the meatball mixture or the tzatziki sauce.
• Vegetarian: Omit meat.

How to Make Gyro Bowls

Let me show you how to make these flavorful and satisfying Gyro Bowls:

Make the Meatballs

1. I preheat my oven to 425° Fahrenheit (220°C).
2. I line a baking sheet with aluminum foil or parchment paper. I spray the foil or parchment paper lightly with cooking spray and set the baking sheet aside.
3. I add all the meatball ingredients (ground meat, minced onion, minced garlic, egg, crumbled feta cheese, Greek seasoning, and salt) to a large mixing bowl.
4. Using my hands, I gently mix together the ingredients until uniformly combined.
5. I divide the mixture into even portions using a scoop with a release handle.
6. I roll each scoop between the palms of my hands to form a meatball, then place on the lined baking sheet. I repeat until all the mixture has been formed into meatballs. The mixture should yield 14 to 20 meatballs depending on the size of scoop. Note: if not using scoop, divide entire mixture into 4 equal parts, then divide each part into 5 equal meatballs.
7. I place the baking sheet in the preheated oven.
8. I bake for 10 to 14 minutes or until the meatballs are nicely browned and cooked through. I prepare the remaining components of the gyro bowl while the meatballs bake.

Make the Tzatziki

1. I place the garlic on a cutting board.
2. I sprinkle salt over the garlic and then use the back of a fork to mash the garlic into a paste.
3. I add the garlic paste, drained cucumber, drained yogurt, mint and/or dill, black pepper, and olive oil to a medium bowl.
4. I stir well to combine all ingredients, then taste and adjust salt as needed. I set it aside.

Make the Lemon Rice

1. I add 2 cups of cooked rice, the juice of one-half lemon, and salt to a medium mixing bowl.
2. I stir well to thoroughly incorporate ingredients, then taste and adjust lemon juice and salt as needed. I set it aside.

Make the Cucumber & Tomato Salad

1. I add all components to a small mixing bowl.
2. I gently stir to distribute the ingredients, then taste and adjust salt as needed. I set it aside.

Assemble the Bowls

1. I divide the rice evenly into serving bowls.
2. I top the rice with the meatballs, tzatziki, cucumber & tomato salad, and any other desired garnishes.
3. I serve immediately

Tips and Tricks for the BEST Gyro Bowls

Here are my secrets for making these bowls truly exceptional:

• Use Fresh Herbs: Fresh mint and dill add a bright, herbaceous flavor to the tzatziki and the salad.
• Drain the Yogurt and Cucumber: Draining the yogurt and cucumber helps to prevent the tzatziki from becoming watery.
• Don’t Overmix the Meatballs: Overmixing the meatball mixture can make the meatballs tough. Mix just until the ingredients are combined.
• Bake Until Golden Brown: Baking the meatballs until they’re nicely browned adds flavor and texture.
• Customize Your Bowl: Add your favorite toppings and garnishes to make these bowls your own!

How to Serve

These Gyro Bowls are a complete meal on their own, but here are a few serving suggestions:

• Pita Bread: Serve with warm pita bread for dipping or wrapping.
• Extra Tzatziki: Have extra tzatziki sauce on the side for dipping.
• Hummus: Add a scoop of hummus to the bowls for extra flavor and creaminess.

Make Ahead and Storage

You can prepare the meatballs, tzatziki sauce, and lemon rice ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving. Leftover bowls can be stored in the refrigerator for up to 3 days.

FAQs about Gyro Bowls

• Can I use a different type of meat?
  • Yes, you can use ground chicken, turkey, or a combination of ground meats.
• Can I make this without the tzatziki?
  • The tzatziki adds a lot of flavor and creaminess to the bowls, but you can omit it if you prefer.
• Can I use a different type of rice?
  • Yes, you can

Enjoy these flavorful, healthy, and customizable Gyro Bowls! They’re a perfect meal for any night of the week.

Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Total Time: 44 minutes
• Yield: 4-6 1x
• Category: Main Course, Bowl
• Cuisine: Greek-Inspired, Mediterranean

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Description

These Gyro Bowls are a delicious and customizable meal inspired by Greek flavors. Seasoned meatballs are baked and served with a refreshing cucumber and tomato salad, flavorful lemon rice, and a creamy, homemade tzatziki sauce.

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Ingredients

Scale 1x2x3x

For the Meatballs:

• 1 pound ground lamb, beef, or pork (lamb preferred)
• 1/4 cup finely minced onion
• 3 cloves garlic, minced
• 1 large egg
• 1/2 cup finely crumbled feta cheese
• 1 teaspoon Greek seasoning
• 1/2 teaspoon salt

For the Tzatziki Sauce:

• 1–2 cloves garlic, minced or pressed
• 1/4 teaspoon salt, or to taste
• 1/2 English cucumber (or 1 regular cucumber), peeled, grated, and well-drained (see notes)
• 1 cup plain Greek yogurt, drained (see notes)
• 1 tablespoon chopped fresh mint, plus more to taste (optional)
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill), plus more to taste (optional)
• Freshly ground black pepper, to taste
• 1 tablespoon extra virgin olive oil

For the Lemon Rice:

• 2 cups cooked rice (white or brown), warm or at room temperature
• Juice of 1/2 lemon (about 1 tablespoon)
• 1/4 teaspoon salt, or to taste

For the Cucumber & Tomato Salad:

• 1 cup tomatoes, diced, halved, or chopped (cherry or grape tomatoes recommended)
• 1 cup diced cucumber, drained (see notes)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt, or to taste

Recommended Garnishes (All Optional):

• Hummus
• Extra virgin olive oil, for drizzling
• Crumbled feta cheese
• Kalamata olives, pitted and halved or sliced
• Chopped fresh dill
• Chopped fresh parsley
• Sumac (for sprinkling)
• Pita bread, warmed, for serving

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Instructions

. Prepare the Meatballs:

• Preheat Oven: Preheat your oven to 425°F (220°C).
• Line Baking Sheet: Line a baking sheet with aluminum foil or parchment paper. Lightly spray the foil or parchment paper with nonstick cooking spray. Set aside.
• Combine Ingredients: In a large mixing bowl, combine the ground meat, minced onion, minced garlic, egg, crumbled feta cheese, Greek seasoning, and salt.
• Mix: Using your hands, gently mix the ingredients until they are just combined. Do not overmix.
• Form Meatballs: Divide the mixture into even portions. Using a scoop with a release handle (like a cookie scoop) or your hands, form each portion into a meatball. You should get about 14-20 meatballs, depending on the size.
• Arrange on Baking Sheet: Place the meatballs on the prepared baking sheet, leaving a little space between each one.
• Bake: Bake for 10-14 minutes, or until the meatballs are nicely browned and cooked through (internal temperature reaches 160°F/71°C for beef/lamb, 165°F/74°C for pork).

2. Make the Tzatziki Sauce:

• Prepare Garlic Paste: Place the minced or pressed garlic on a cutting board. Sprinkle the salt over the garlic. Use the back of a fork or the side of a chef’s knife to mash the garlic and salt together into a paste.
• Grate and Drain Cucumber: Grate the cucumber using the large holes of a box grater. It’s very important to drain the cucumber well to prevent a watery tzatziki. Place the grated cucumber in a clean kitchen towel, cheesecloth, or a fine-mesh sieve and squeeze out as much excess liquid as possible.
• Drain Yogurt (if necessary): If your Greek yogurt is not very thick, you can drain it to remove excess liquid. Line a fine-mesh sieve with cheesecloth or a few layers of paper towels. Place the yogurt in the lined sieve and let it drain over a bowl in the refrigerator for at least 30 minutes, or up to a few hours.
• Combine Ingredients: In a medium bowl, combine the garlic paste, drained grated cucumber, drained Greek yogurt, chopped fresh mint (if using), chopped fresh dill (or dried dill), black pepper, and olive oil. Stir well to combine all ingredients.
• Season to Taste: Taste the tzatziki and adjust the salt as needed. Add more mint or dill, if desired. Set aside (or refrigerate if making ahead).

3. Make the Lemon Rice:

• In a medium bowl, combine the warm or room temperature cooked rice, fresh lemon juice, and salt. Stir well to thoroughly incorporate the ingredients. Taste and adjust the lemon juice and salt as needed. Set aside.

4. Make the Cucumber & Tomato Salad:

• In a small mixing bowl, combine the diced tomatoes, diced cucumber, olive oil and salt. Toss gently to combine.

5. Assemble the Bowls:

• Divide the lemon rice evenly among serving bowls.
• Top the rice with the baked meatballs, tzatziki sauce, and cucumber & tomato salad.
• Garnish with any desired toppings, such as hummus, a drizzle of olive oil, crumbled feta cheese, Kalamata olives, chopped fresh dill, chopped fresh parsley, or a sprinkle of sumac. Serve immediately.

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Notes

• Meatballs: You can use ground lamb, beef, pork, or a combination. Lamb is traditional for gyros.
• Greek Seasoning: Use your favorite brand of Greek seasoning blend.
• Tzatziki Sauce: Draining the cucumber and yogurt is essential for a thick and creamy tzatziki sauce.
• Lemon Rice: The lemon rice adds a bright, fresh flavor to the bowls.
• Cucumber & Tomato Salad: The salad adds a refreshing crunch.
• Storage: Leftovers can be stored.