Greek Lamb Meatball Gyro Bowl
These Greek inspired gyro bowls are packed with flavor from the combination of lamb meatballs, feta, cauliflower rice and tzatziki sauce!
Servings: 2 bowls
Ingredients
For the meatballs:
- ¾ pound ground lamb
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon dried onion
- ½ teaspoon lemon zest fresh or dried
For the bowl:
- ½ cup brown rice
- ¾ cup cauliflower rice
- 1 cup grape tomatoes halved
- ¼ cup diced red onion
- ¼ cup diced English cucumber the seedless kind
- ¼ cup crumbled feta cheese
- ¼ cup pita chips smashed into small pieces
For the sauce:
- ½ cup plain greek yogurt
- ¼ cup finely diced English cucumber
- 1 teaspoon dried minced garlic
- 1 teaspoon dried dill
- 1 tablespoon fresh lemon juice
Instructions
- Heat the oven. Preheat oven to 350°.
- Make the meatballs. Mix the lamb, oregano, thyme, dill, garlic powder, onion and lemon zest 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.
- Cook the brown rice. While the meatballs are cooking add the brown rice to a medium saucepan. Add ¾ 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.
- Cook the cauliflower rice. Follow the package directions for the particuar type of rice you are using.
- Make the sauce. 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.
- Assemble the bowls. 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.