Greek Meatball Bowls Recipe

Yogurt is a workhorse in this Greek-inspired recipe, adding fat, richness, and the tangy, bright flavor you’d expect in a Greek meatball, as well as anchoring a mellow tzatziki sauce that bridges the gap between the meatballs and the orzo. Toasting the orzo before cooking ensures it's deeply savory, while a generous portion of herbs like mint and dill adds freshness and brings out the bright flavors. The toppings are where you can really have some fun. We suggest several, but feel free to make these bowls your own. 

Why do you add filler like breadcrumbs to meatballs?

A filler results in a juicier and more tender meatball. There is some debate about whether white bread and milk or panko and milk yield a juicer meatball, but we’ve had success with both. Mixing wet and dry filler ingredients and letting them rest for a while ensures the panko is fully hydrated. This keeps the proteins in the meat from shrinking and pushing out those delicious juices. 

What does “pilaf” mean in rice pilaf?

Pilaf is made by toasting rice and chopped onions in butter or oil and adding stock or water. The fat coats the rice grains, yielding fluffy, cooked rice. However, because orzo is a type of pasta, there’s a lot of excess starch shedding into the stock, resulting in a creamy texture. The toasting is more for flavor than texture. 

Notes from the Food & Wine Test Kitchen

Refrigerating the meatballs until cold and firm helps them hold their shape better when cooked. 

Make ahead

Cooked meatballs can be frozen for up to two months. Arrange uncooked meatballs on a baking sheet lined with parchment paper and freeze until partially frozen, about 30 minutes. Then, transfer them to freezer-safe plastic bags for storage. Thaw overnight in the refrigerator and reheat in the air fryer, microwave, or oven before using.  

This recipe was developed by Liz Mervosh; the text was written by Breana Killeen.