Mediterranean Baked Chicken Meatball Bowls with Tzatziki
These Mediterranean baked chicken meatball bowls are fresh, balanced, and perfect for an easy weeknight dinner. Juicy herb-packed meatballs pair beautifully with lemon rice, a bright tomato-cucumber salad, and creamy tzatziki for a meal that feels colorful and satisfying without being heavy.
Ingredients
For the Chicken Meatballs
- 450 g ground chicken
- 85 g breadcrumbs
- 1 large egg
- 80 ml milk
- 1½ tablespoon extra virgin olive oil
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoon dried oregano
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cumin
- 15 g fresh parsley finely chopped
For the Tomato-Cucumber Salad
- 150 g cherry tomatoes halved
- 200 g cucumber diced
- 40 g red onion thinly sliced
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
For Assembling the Bowls
- Cooked lemon rice see linked recipe
- Tzatziki sauce see linked recipe
- 40 g crumbled feta optional
- Extra fresh parsley for garnish
Instructions
- Preheat the oven to 400°F / 200°C (375°F convection / 190°C fan) and line a baking sheet with parchment paper.
- In a large bowl, combine 1 pound ground chicken, ⅔ cup breadcrumbs, 1 large egg, ⅓ cup milk, and 1½ tablespoons extra virgin olive oil. Add 3 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons dried oregano, ¼ teaspoon ground nutmeg, and 1 teaspoon ground cumin. Stir in ¼ cup finely chopped fresh parsley, then mix gently just until evenly combined so the meatballs stay tender.
- Shape the mixture into evenly sized meatballs (about 1 oz each) and arrange them on the prepared baking sheet, leaving space between each one.
- Bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are lightly golden. Let rest for 5 minutes before assembling.
- In a separate bowl, combine 1 cup halved cherry tomatoes, 1½ cups diced cucumber, and ¼ cup thinly sliced red onion.
- Drizzle with 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, and ¼ teaspoon salt, then toss well and let sit for a few minutes so the flavors blend.
- Spoon prepared lemon rice into serving bowls, top with the baked meatballs, then add a generous scoop of the dressed tomato-cucumber salad.
- Finish with tzatziki, ¼ cup crumbled feta (if using), and extra fresh parsley before serving.
Notes
Mix Gently, Then Stop: I mix the chicken mixture just until everything comes together; overmixing can make baked chicken meatballs turn firm.
Portion Them Evenly: Use a small scoop to portion the meatballs so they bake at the same pace, and I find it also keeps the shape neat without packing the mixture too tightly.
Let the Salad Rest Briefly: I let the tomato, cucumber, and onion salad sit for about 5 minutes after tossing so the onion softens slightly, and the dressing has time to soak in.
Nutrition
Calories: 431kcal | Carbohydrates: 22g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1088mg | Potassium: 900mg | Fiber: 2g | Sugar: 4g | Vitamin A: 696IU | Vitamin C: 17mg | Calcium: 170mg | Iron: 4mg
