These Greek-inspired gyro bowls are packed with flavor from the combination of lamb meatballs, feta, cauliflower rice and tzatziki sauce!
Gyros have always been one of those foods that I’ve loved. I just think the flavor combination is so good! Unfortunately, like a lot of foods that we all love, they are not the healthiest dish in the world so I took some inspiration from traditional gyros along with the bowl trend and created these Lamb Meatball Gyro bowls, which are a healthier version that’s still packed with all those great flavors!
Traditional Greek gyro meat involves a rotisserie and a lot of time so that didn’t seem too practical for home cooking! Instead, these bowls start with lamb meatballs seasoned with some traditional Greek spices like oregano, thyme and dill. While all the flavors in this bowl are fantastic, the meatballs really end up being the highlight.
I’m kinda all about bowls lately. They are easy to pre-prep and make a great packable lunch or quick weeknight dinner. They also ensure I’m getting some veggies in my meal, which is progress for me! Most bowls start with a base of brown rice or quinoa. For these bowls, I decided to mix it up a little and make the base a combination of brown and cauliflower rice. This is my first real foray into cauliflower rice and I have to say I’m a pretty big fan! It lightens up the brown rice and gives it a nice light and fluffier texture. There’s also the added bonus of extra veggies and protein, so what’s not to love?!
And to top it off, one of my taste testers for this recipe was my friend’s 10-year-old daughter, who couldn’t seem to get enough of them, so I’ll even consider this recipe kid-approved!
notes from the kitchen
- I used a combination of brown and cauliflower rice in this dish, as I think it gives it a nice airy texture and lightens it up calorie-wise a bit at the same time. If you want to leave out the cauliflower rice, you could certainly go with just brown rice. To do that, double the amount in the recipe.
- I decided to used frozen cauliflower rice for this recipe. I wanted to create a dish that was easy enough for a weeknight meal and while making cauliflower rice is not too time-consuming it would have added a bit of time to prep. I used Whole Foods 365 brand which was super easy to make – just put in a non-stick pan and cook for about 6 minutes. Use your favorite frozen brand or use your favorite recipe to make some ahead of time.
- This makes a great packable lunch. If taking this to work, or storing any leftovers, leave the tzatziki sauce and pita chips off until just before serving.
things you may want for this recipe
Rimmed Baking Sheet – I’ve switched all my baking sheets out to rimmed ones like this. It gives you a lot more flexibility to use them for things like meatballs and sheet pan meals. The rimmed edge keeps cooking juices from running off the edges and making a mess in your oven and then still work great for cookies and other traditional baking.
Dough Scoop – I’m a big fan of these types of scoops as kitchen tools. They are great for the traditional use of making evenly sized cookies and other baked goods but they are also great for making meatballs and other things that need to be round and evenly sized.
These Greek inspired gyro bowls are packed with flavor from the combination of lamb meatballs, feta, cauliflower rice and tzatziki sauce!
For the meatballs:
- 3/4 pound ground lamb
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp dried onion
- 1/2 tsp lemon zest, fresh or dried
For the bowl:
- 1/2 cup brown rice
- 3/4 cup cauliflower rice
- 1 cup grape tomatoes, halved
- 1/4 cup diced red onion
- 1/4 cup diced English cucumber (the seedless kind)
- 1/4 cup crumbled feta cheese
- 1/4 cup pita chips, smashed into small pieces
For the sauce:
- 1/2 cup plain greek yogurt
- 1/4 cup finely diced English cucumber
- 1 tsp dried minced garlic
- 1 tsp dried dill
- 1 tbsp fresh lemon juice
- Preheat oven to 350°.
- Mix the lamb and meatball spices together in a small mixing bowl. Using a tablespoon sized scoop, form the mixture into balls, it should make 12 – 13 meatballs. Place meatballs on a baking sheet and cook for 20 minutes.
- While the meatballs are cooking add the brown rice to a medium saucepan. Add 3/4 cup of water. Bring to a boil; cover and reduce heat to medium-low. Simmer for 20 minutes until water is absorbed and rice is tender.
- To make the sauce combine the yogurt, cucumber, dried garlic and dill in a small bowl; mix well. Add the lemon juice and stir until combined. Refrigerate until ready to use.
- To assemble the bowls divide the brown and cauliflower rice between two bowls. Top with meatballs, tomato, onion, cucumber, pita chips and sauce. Serve immediately.