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

These Gyro Bowls bring together juicy, spiced meatballs, creamy tzatziki sauce, bright lemon-infused rice, and a refreshing cucumber salad. It’s a vibrant, hearty meal inspired by classic Mediterranean flavors, perfect for dinner or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

1 lb ground beef or lamb (or a mix of both)

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup breadcrumbs (use gluten-free if desired)

1/4 cup fresh parsley, chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

Salt and black pepper to taste

1 large egg

2 tbsp olive oil (for frying)

For the tzatziki sauce:

1 cup Greek yogurt

1 tbsp lemon juice

1/2 cup cucumber, finely grated (drained of excess liquid)

1 clove garlic, minced

1 tbsp fresh dill, chopped (or 1 tsp dried)

Salt and black pepper to taste

1 tbsp olive oil

For the lemon rice:

1 cup long-grain white rice (or basmati rice)

2 cups chicken or vegetable broth

1 tbsp olive oil

Zest of 1 lemon

Juice of 1/2 lemon

Salt to taste

For the cucumber salad:

1 large cucumber, sliced thinly

1 tbsp olive oil

1/4 cup red onion, thinly sliced

1 tbsp red wine vinegar

1 tsp dried oregano

Salt and black pepper to taste

Fresh parsley or dill for garnish

Directions

Make the meatballs:
In a large bowl, I combine the ground meat, onion, garlic, breadcrumbs, parsley, cumin, coriander, cinnamon, egg, salt, and pepper. I mix everything just until combined to avoid overworking the meat. Then I shape the mixture into small meatballs about 1 inch in diameter.

I heat olive oil in a large skillet over medium heat and brown the meatballs in batches, turning them to cook evenly for about 8-10 minutes until cooked through. Once done, I remove them from heat and set aside.

Make the tzatziki sauce:
In a bowl, I mix Greek yogurt, grated cucumber, lemon juice, garlic, dill, and olive oil. I season with salt and pepper, stir until smooth, then refrigerate for at least 30 minutes so the flavors meld beautifully.

Make the lemon rice:
In a medium saucepan, I heat olive oil over medium heat and add the rice, sautéing for 1-2 minutes until lightly toasted. Then I add the broth, lemon zest, lemon juice, and a pinch of salt. After bringing it to a boil, I lower the heat, cover, and simmer for 18-20 minutes until the rice is tender and liquid absorbed. I fluff it with a fork before serving.

Make the cucumber salad:
I toss the sliced cucumber and red onion with olive oil, red wine vinegar, oregano, salt, and pepper. I finish by garnishing with fresh parsley or dill.

Assemble the gyro bowls:
In each bowl, I layer a scoop of lemon rice, followed by several meatballs, a generous dollop of tzatziki, and a side of cucumber salad. I garnish with extra fresh herbs and serve with lemon wedges on the side.

Servings and timing

This recipe serves about 4 people. The total preparation and cooking time is around 45 minutes, making it a great option for a weeknight meal or weekend dinner.

Variations

I sometimes like to add crumbled feta or olives for extra Mediterranean flavor. For a lighter version, ground turkey can be swapped in for beef or lamb. Adding roasted vegetables like cherry tomatoes or bell peppers to the bowl also works wonderfully. For a vegan twist, I substitute meatballs with spiced falafel and use dairy-free yogurt for the tzatziki.

Storage/Reheating

I store leftover components separately in airtight containers in the fridge for up to 3 days. When reheating, I warm the meatballs and rice gently in a pan or microwave, then add fresh tzatziki and cucumber salad on top. The cucumber salad is best served fresh but can be kept refrigerated for a day.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prepare the meatballs a day ahead and refrigerate them. They reheat well in a skillet or oven, making meal prep easier.

Is there a substitute for breadcrumbs in the meatballs?

Absolutely, I sometimes use ground oats, crushed gluten-free crackers, or even cooked quinoa as a binder if avoiding breadcrumbs.

Can I use pre-made tzatziki sauce?

You can, but homemade tzatziki has a fresher taste that really complements the meatballs and rice. It’s worth making if you have time.

What if I don’t have fresh dill?

Dried dill works fine too, though fresh dill brightens the flavor more. If neither is available, a small pinch of dried oregano or mint can be an alternative.

Can I make this recipe gluten-free?

Yes, just be sure to use gluten-free breadcrumbs and verify your broth is gluten-free. Everything else in the recipe is naturally gluten-free.

Conclusion

I always enjoy making these Gyro Bowls because they balance hearty, aromatic meatballs with fresh and tangy elements like tzatziki and cucumber salad. It’s a colorful, wholesome meal that satisfies every craving for Mediterranean flavors without much fuss. Whether for a family dinner or batch cooking for the week, it never disappoints. I hope this recipe inspires me to bring a bit of Mediterranean sunshine to my table whenever I need a flavorful, comforting bowl.

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