Greek Meatball Bowls with Green Tzatziki Sauce & Pomegranate Olive Rice

These easy Greek Meatball Bowls from are a great way to level up your weeknight dinner or lunch with a speedy, vibrant take on classic Mediterranean flavors.

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5 from 2 reviews

These easy Greek Meatball Bowls are a great way to level up your weeknight dinner or lunch with a speedy, vibrant take on classic Mediterranean flavors.



For the pomegranate olive cauliflower rice:

For the herbed greek meatballs:

For the green tzatziki sauce:

  • 12 oz / 340 g dairy free tzatziki, see notes
  • 1/2 cup / 10 g fresh parsley
  • 1/2 cup / 10 g fresh mint
  • lemon juice & salt, to taste

For the bowls:

  • arugula or raw greens of your choice
  • sliced cucumber
  • thinly sliced red onion
  • extra olives
  • additional fresh parsley or mint, if you like


ROAST: Preheat the oven to 425 F / 220 C. Pour the frozen riced cauliflower onto a rimmed baking sheet and drizzle with the oil. Sprinkle over the oregano, garlic & sea salt. Toss the rice until it is evenly coated in the oil & seasonings, then spread it out into a single layer on the baking sheet. Roast for 10 minutes. Remove from the oven and let cool. Lower the oven temperature to 375 F / 190 C.

MIX: While the cauliflower is cooking, mix the meatballs. Add all of the meatball ingredients to a mixing bowl and gently work with your hands until the seasonings are evenly distributed throughout the meat. Use a 2 tablespoon scoop to divide the mixture into 16 evenly sized meatballs. Roll and drop the meatballs onto a baking sheet, lining it with parchment or foil if you like.

COOK: Bake the meatballs until they are cooked through but still have a little spring to the touch, about 12 – 15 minutes. Remove from the oven and let rest on baking sheet.

BLEND: Add all of the green tzatziki sauce ingredients to a wide mouth Mason jar or blender pitcher. Either use an immersion blender for a pretty herb-flecked sauce or a high powered blender for a smoothly green sauce. Blend until the sauce is the consistency you like, adding additional lemon & salt to taste or additional water to thin. Set aside for later.

TOSS: Transfer the roasted cauliflower rice to a bowl. Add the lemon juice, pomegranate & chopped olives, stirring to combine.

LAYER: Spoon the green tzatziki sauce onto the bottom of your bowls. Top with the pomegranate olive rice and greek meatballs. Add in all the fixings you like: greens, cucumber, red onion, olives & extra fresh herbs. Bonus points for a lemon wedge or two.



If you’re not a tzatziki obsessive like myself, you may not have it to hand at all times! If not, substitute 12 oz / 340 g of your favorite plain yogurt and add a handful of fresh dill, a few chunks of English cucumber, a generous squeeze of lemon juice and some salt and garlic to taste. Then continue with the recipe above! If you like, add some additional water at the end to thin the sauce to the consistency you prefer.