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Greek Meatball Bowls with Cauliflower Rice & Tzatziki

Greek Meatball Bowls with Cauliflower Rice & Tzatziki

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  • Yield: 6 servings 1x

Ingredients

Scale

For the Meatballs:

  • 1 tablespoon ketchup
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ cup crumbled feta cheese
  • ¼ cup milk
  • ¾ cup panko breadcrumbs
  • 1 egg
  • 1 lb ground chicken breast or lamb
  • Salt and pepper, to taste
  • Olive oil, for drizzling

For the Cauliflower Rice:

  • 1 head of cauliflower, chopped into florets
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • Salt and pepper, to taste

For the Bowls:

  • The meatballs
  • The cauliflower rice
  • Tzatziki, homemade or store bought
  • Cherry tomatoes, diced
  • Red onion, diced
  • Cucumbers, sliced
  • Feta cheese, crumbled
  • Fresh parsley, chopped
  • Fresh mint, chopped
  • Lemon wedges

Instructions

For the Meatballs:

  1. Preheat the oven to 400°F and line a baking sheet with foil. Spray liberally with nonstick spray.
  2. In a large bowl, mix together all the ingredients except the egg and meat. Season the mixture, to taste, with salt and pepper.
  3. Whisk in the egg and then gently fold in the meat. Mix until everything is evenly combined.
  4. Form the mixture into 1-inch balls and place on the prepared baking sheet. Once all the meatballs are formed, drizzle them lightly with olive oil and place in the preheated oven. Bake for 20-25 minutes or until golden brown and cooked through.
  5. Keep warm until you are ready to serve.

For the Cauliflower Rice:

  1. While the meatballs are baking, make the cauliflower rice by placing half the florets in a food processor. Pulse a few times to break down the florets. Keep going until it starts to resemble the texture of rice (don’t overdo it, though, or your rice will be more like the texture of couscous).
  2. Place a large skillet over medium heat and add the oil and butter. Remove the “rice” from the processor and add to the skillet.
  3. Continue the process with the remaining cauliflower florets and then add them to the skillet.
  4. Season with salt and pepper and then cook the rice, stirring frequently, for about 8 minutes or until tender. Keep warm until you are ready to serve.

For the Bowls:

  1. In each serving bowl, place some of the cauliflower rice. Top with a few meatballs.
  2. Garnish the bowls as desired. My favorite is with LOTS of tzatziki, fresh tomatoes, sliced cucumbers, some finely diced red onion, and lots of fresh parsley and mint. I finish it with a little crumbled feta and a spritz of fresh lemon juice. Serve warm!

Find it online: https://yestoyolks.com/2017/05/31/greek-meatball-bowls-with-cauliflower-rice-tzatziki/