Enjoy the perfect dinner or meal prep with flavorful chicken meatballs seasoned with spicy Yemeni zhoug paste, crunchy pine nuts, and cumin. Try this delightful Greek Chicken Meatball Rice Bowl for your next meal.
They are served with turmeric basmati rice, a crisp salad of romaine lettuce, red onion, kalamata olives, tomatoes, and feta cheese, and drizzled with a simple lemony Greek yogurt sauce for a delicious Greek chicken meatballs and rice bowl.
Table of Contents
Jump to:
- Mediterranean-Arabian Flair
- History of the Greek Salad
- Greek Meets Lebanese
- My Favorite Meatballs
- What exactly is Pita?
- Ingredients and Steps
- Culinary Glossary
- Instructions with Pictures
- How to Make the Yellow Basmati Rice in a Pot?
- How to Cook the Meatballs in the Oven?
- How to Cook the Meatballs in a Large Skillet?
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tip
- Frequently Asked Questions
- Rice Recipes
- Poultry Recipes
- 📖 Recipe
- Subscribe to my YouTube Channel.
- Have a Comment or Question?
Mediterranean-Arabian Flair
This Spicy Greek Chicken Meatball Rice Bowl recipe is an exquisite blend of flavors that will fill your belly and heart with vibrant memories and a twist. Perfect for a hearty dinner or as a smart meal-prep option, this dish features succulent chicken meatballs infused with the fiery kick of Yemeni zhoug paste, toasted pine nuts, and earthy cumin.
These are nestled atop a bed of fragrant turmeric basmati rice, providing a colorful and aromatic base. Complementing the meal is a crisp, fresh salad composed of romaine lettuce, red onion, kalamata olives, ripe tomatoes, and tangy feta cheese, adding a delightful crunch and Mediterranean-Arabian flair.
The finishing touch is a drizzle of simple, lemony Greek yogurt sauce, which perfectly balances the spice and enriches the dish with a creamy texture.
History of the Greek Salad
Greek salad, which in Greece is known as "Horiatiki," meaning "village salad," has its origins deeply rooted in the agrarian lifestyle of ancient Greece. Originally, it was a simple combination of ingredients that could be easily obtained from the gardens and farms in rural Greece, including ripe tomatoes, cucumbers, red onions, olives, and feta cheese.
This dish is a testament to the simplicity and freshness of its ingredients. Over time, as Greece interacted with neighboring cultures and modern refrigeration became more common, the salad evolved in ingredients and preparation methods.
Adding ingredients such as green bell peppers and a dressing of olive oil, vinegar, or lemon juice reflects the adaptation to available ingredients and the influence of broader Mediterranean culinary practices. This evolution transformed the Greek salad into a staple of Greek cuisine and a global icon of healthy, Mediterranean eating.
Looking for authentic Greek recipes? Check out My Greek Dish and Olive Tomato.
Greek Meets Lebanese
The Lebanese kofta is what inspires these meatballs. The original kofta is a popular dish in Middle Eastern cuisine. They are made using finely ground meat, typically lamb or beef, seasoned with a blend of aromatic spices like cumin, paprika, and allspice and fresh herbs like parsley and mint.
Pine nuts are a distinct feature of Lebanese kofta, adding a subtle, buttery crunch that perfectly contrasts with the softness of the meat. These nuts also enhance the texture and infuse the meatballs with a slightly sweet, resinous flavor that complements the bold spices.
Kofta meatballs are typically grilled or baked and served with different accompaniments, such as tahini sauce, fresh vegetables, or wrapped in pita bread. They are a versatile and satisfying component of Lebanese and broader Middle Eastern cuisine.
Looking for authentic Lebanese recipes? Check out Maureen Abood and Feel Good Foodie.
My Favorite Meatballs
The zhoug pairs so well with the meatball mix in this recipe, especially with the added pine nuts. That little crunch from the pine nuts makes each bite a perfect treat, balancing out the softness of the meatballs and the heat from the zhoug.
This pepper paste is such a vibrant, spicy sauce, and I also love how its heat perfectly complements the flavors in my shawarma wraps. It's made with cilantro, garlic, chili peppers, and spices that give it a fiery kick and a fresh, herbaceous taste. The combination of textures and flavors of these meatballs with the rice and salad pita is seriously satisfying!
What exactly is Pita?
Pita bread is one of my favorite breads—there’s just something about its fluffy texture and subtle sweet smell that makes it irresistible. It’s a soft, round flatbread that’s usually baked at a high temperature, causing it to puff up and form that signature pocket inside.
The dough is made from simple ingredients like flour, water, yeast, and salt, and after it’s kneaded and allowed to rise, it’s baked quickly to achieve that perfect fluff. I love using pita for everything from dipping in hummus to stuffing it with all kinds of fillings—it’s versatile, light, and always delicious! Watch this 5-minute video from the Science Channel on how pita is made.
Check Out These Other Poultry Recipes
- Turkey Meatball Wraps
- Mouthwatering Air Fryer Lemon Pepper Pine Nuts Turkey Meatballs
- Chicken Meatballs and Israeli Couscous Vegetable Soup
- Easy and Healthy Spicy Turkey Meatball Kale Soup
- Roasted Calabrian Pepper Spatchcocked Chicken
Ingredients and Steps
To prepare a delicious Greek Chicken Meatball Rice Bowl recipe, you should start by rinsing the basmati rice thoroughly until the water runs clear. This step is crucial in achieving fluffy rice. Mix the rice with turmeric powder, ground cumin, black pepper, and kosher salt. Then, cook it in a rice cooker.
For the meatballs, blend red onion, flat-leaf parsley, zhoug paste, garlic powder, cumin, salt, black pepper, and olive oil in a food processor. Then, mix this paste with pine nuts, ground chicken, panko breadcrumbs, and an egg. Use a medium scoop to form the mixture into balls. Cook the meatballs in a preheated air fryer at 390 degrees Fahrenheit until they reach an internal temperature of 165 degrees Fahrenheit.
While the meatballs cook, make a yogurt dressing by blending in the food processor Greek yogurt, mayonnaise, lemon juice, lemon zest, parsley, salt, and pepper until smooth. Prepare a vegetable salad with chopped parsley, romaine, Campari tomatoes, Persian cucumbers, red onion, Kalamata olives, and feta cheese, seasoned with salt and pepper.
To serve the dish, assemble the meatballs, salad, and rice in a bowl. Top it with the yogurt dressing. You can optionally serve it with toasted pita bread and garnish with lemon wedges and chopped parsley.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
The Rice
- Basmati Rice - A long-grain, aromatic rice variety predominantly grown in India and Pakistan. When cooked, it is known for its fragrant aroma and delicate, fluffy texture, which pairs nicely with this light rice bowl.
- Essential: Rinsing the rice to remove the starch is essential to making this delicate rice fluffy.
- Turmeric Powder - A bright yellow spice made from the dried and ground root of the turmeric plant. It gives the rice a vivid marigold color. Turmeric is widely used for its earthy flavor, color, and potent anti-inflammatory properties.
The Meatballs
- Flat-Leaf Parsley - Also known as Italian parsley, it has broad, flat leaves and a robust flavor. In contrast, curly parsley has tightly ruffled leaves and a milder flavor. Some prefer one over the other and will not greatly affect this recipe on the one you choose.
- Zhoug - (Zhug or Shug) A spicy, green Middle Eastern sauce made from fresh herbs, green chili peppers, garlic, and various spices, often used as a condiment or dip. In this recipe, it is used as a hot chili paste to flavor the meatballs.
- Pine Nuts - These are edible seeds of pine trees, often used in meatball recipes to add a rich, buttery flavor and a subtle crunch.
- Ground Chicken - Fat is usually added to ground meat for moisture and flavor, which can come from the skin and fat. You can grind your chicken breast in a food processor or meat grinder to control your fat content.
- Panko Breadcrumbs - They are a better choice for making meatballs because their coarse, airy texture creates a lighter, crispier coating that helps maintain their juiciness and tenderness.
The Dressing
- Greek Yogurt - Greek yogurt is great when you want to add other ingredients to it to make a sauce since its consistency is thick.
The Toppings
- Persian Cucumbers - Persian cucumbers are smaller and thinner with smooth, delicate skin and fewer seeds compared to Kirby cucumbers, which are short and crunchy, and English cucumbers, which are long, slender, and typically seedless.
- Kalamata Olives - Dark purple and almond-shaped kalamata olives are from Greece and are known for their rich, fruity flavor. Greek salads are typically topped with Kalamata olives, adding a robust, tangy element.
The Bread
- Pita Bread - Pita bread is a soft, round flatbread with a pocket in the middle, traditionally used in Middle Eastern and Mediterranean cuisines for sandwiches and wraps or as a scoop for dips. Similar substitutes for pita bread include naan, tortilla, lavash, and flatbread.
See the Greek chicken meatball rice bowl recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
The food processor conveniently blended the ingredients before adding them to the ground chicken. Or chop the ingredients finely before adding them to the ground meat.
It's best to use your hands, but you can also combine the ingredients with a wooden spoon or a sturdy spatula.
A medium-sized scoop was used to form the meatballs into uniform pieces. However, you can also use a spoon and hands dipped in water to prevent sticking.
Evenly spread them out to allow air to circulate and cook them uniformly throughout.
They will be done with an internal temperature of 165 degrees Fahrenheit and a golden brown crust.
While making the dressing and the rest of the ingredients, keep them in the air fryer basket or a metal container close to a warm stove.
The sauce was conveniently blended in the food processor; if you do not have one, finely chop the parsley, then combine it with the areas of the ingredients.
Combine all the ingredients for the salad in a bowl for even distribution before assembling it on the plate.
You can assemble a beautiful bowl, each section divided into quarters to create a visual contrast.
How to Make the Yellow Basmati Rice in a Pot?
To make the spiced yellow basmati rice in a pot, begin by rinsing the rice under cold water until the water runs clear to remove excess starch, ensuring fluffiness. Drain the rice and add it to a pot with a 1:1.5 ratio of rice to water (for every cup of rice, use 1.5 cups of water).
Add the turmeric, cumin, kosher salt, and ground black pepper and bring the mixture to a boil, then reduce the heat to low, cover with a tight lid, and simmer for 15-20 minutes. Avoid stirring the rice while it cooks to prevent breaking the grains.
Once the water is absorbed and the rice is tender, turn off the heat and let it sit covered for 5 minutes before fluffing with a fork and serving. Fluffing the rice with a fork helps release some of the excess steam.
How to Cook the Meatballs in the Oven?
To cook meatballs in an oven, preheat your oven to 400 degrees Fahrenheit. Arrange the formed meatballs on a lightly greased, silicone-lined, or parchment-lined baking sheet pan, spacing them evenly to allow heat circulation.
Bake the meatballs in the preheated oven for about 20-25 minutes or until they are golden brown on the outside and cooked to an internal temperature of 165 degrees Fahrenheit.
Optionally, you can turn the meatballs halfway through the cooking time to promote an even browning on all sides or use a sheet tray rack to allow heat to circulate during cooking.
How to Cook the Meatballs in a Large Skillet?
When cooking meatballs in a large skillet, heat a couple of tablespoons of olive oil over medium heat until it shimmers, indicating it's hot enough to begin cooking.
Add your meatballs to the skillet in a single layer, ensuring they aren't overcrowded to allow for even browning and cooking. Cook the meatballs for about 10 minutes, turning them every 2-3 minutes to get a golden-brown crust on all sides.
Once the meatballs are uniformly browned and reach an internal temperature of 165 degrees Fahrenheit, remove them from the skillet and set aside.
Substitutions
Dairy-Free
- Greek Yogurt - Use coconut yogurt or almond milk yogurt, which provides a creamy texture without dairy.
- Feta Cheese - Try store-bought vegan feta cheese or substitute it with crumbled tofu seasoned with lemon juice and salt, which mimics feta's crumbly texture and tangy flavor. For recipes, check out Rainbow Plant's Life: Greek-Style Feta Cheese or A Virtual Vegan: Vegan Feta Cheese.
Gluten-Free
- Pita Bread - Use store-bought gluten-free pita bread, which may be produced by various brands available at your local grocery store.
- Panko Breadcrumbs - Various gluten-free panko bread crumbs can be found at your local grocery store or on Amazon.
Vegetarian
- Ground Chicken - Try plant-based meat substitutes. They can also be made by combining ingredients like lentils, chickpeas, breadcrumbs, and spices, then forming them into balls and baking or frying until crispy.
Convenience
- Greek Yogurt - Use sour cream or plain unsweetened yogurt for a similar texture and tangy flavor.
- Ground Chicken - Use chicken breast diced into big chunks, then blend in a food processor or meat grinder. You can also use ground turkey or ground beef instead of chicken.
- Lemon Greek Yogurt Dressing - Use store-bought tzatziki sauce for a similar recipe. Both are yogurt-based, but the tzatziki sauce has cucumbers, garlic, fresh mint, dill, parsley, and lemon juice. The combination of ingredients may vary.
- Flat Leaf Parsley - Use curly parsley as a substitute.
- Plum Tomatoes - Substitute with Campari or cherry tomatoes.
- Basmati Rice - For a grain-free option, use cauliflower rice sauteed in the oil of your choice with the spices mentioned in the recipe.
Change Heat Level - Modify the Greek Chicken Meatball Rice Bowl recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Homemade Tzatziki Sauce - Instead of the lemon Greek Yogurt Dressing, you can make Tzatziki sauce at home. To make homemade tzatziki sauce:
- Grate one cucumber and squeeze out the excess moisture using a cheesecloth or paper towel.
- In a medium bowl, combine the grated cucumber with one cup of Greek yogurt, two minced garlic cloves, one tablespoon of olive oil, one tablespoon of fresh lemon juice, and a tablespoon of chopped fresh dill.
- Add salt and pepper to taste, then mix well until all ingredients are fully incorporated.
- For the best flavor, refrigerate the sauce for at least an hour before serving to allow the flavors to meld together.
Equipment
- Rice Cooker - This is used to cook the rice. It is convenient to cook rice while preparing and cooking the rest of the meal. Just add the rice and water, and season with salt and pepper. Then, hit the white, brown rice, or grain buttons, depending on what you are making. To make it in a pot, click here.
- Air Fryer - This is convenient for making meatballs without waiting a long time to preheat the oven. For this recipe, I used the COSORI Air Fryer TurboBlaze 6 Quart Compact Airfryer. However, you can also make them in your oven on a sheet tray with parchment paper or using a large skillet. Learn more here.
- Food Processor - This helps speed the prep process for chopping the ingredients for the meatballs. For this recipe, I used the KitchenAid 3.5 Cup Food Chopper.
- Medium Scoop (cookie scoop) - Used to make uniformly shaped meatballs for even cooking.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place the leftover meatballs and rice separately and assemble them later. However, quickly cool down the hot food in a shallow 2-inch container. Then, store it in an airtight container. The meatballs and rice will last up to four days, but the romaine may turn brown within two days.
- Freezer - Follow the above refrigeration process to freeze the meatballs and rice. Then, place them in the freezer in a labeled, airtight container. I do not suggest freezing the salad and vegetables since they will not hold up well and lose texture when defrosted.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
- For Easy Release - To prevent sticking and ensure easy release, lightly oil or dip your scoop in warm water before forming the meatballs.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on the Cook's Notebook tab. In addition, some related detailed steps can be found there. Learn more about prepping chicken here.
Frequently Asked Questions
Yes, you can! These meatballs are perfect for meal prepping. You can shape and cook them ahead of time, then store them in the fridge for up to 3 days or freeze for later. Just reheat and enjoy when you're ready.
Absolutely! Ground turkey is a great substitute if you prefer it or don’t have ground chicken on hand. It works well with the same spices and flavors, just make sure to watch the cooking time, as turkey can dry out a bit faster.
I love using basmati rice for its light and fluffy texture, but you can use any rice you prefer—brown rice, jasmine, or even quinoa if you want a different grain base. The flavors of the meatballs and toppings will shine with any of them.
The spice level is moderate, but you can easily adjust it. If you like it hotter, add more crushed red pepper or fresh chili. If you prefer it milder, just cut back on the spice, and the meatballs will still have great flavor without too much heat.
Of course! This rice bowl is super versatile. You can add roasted veggies like zucchini, bell peppers, or even a fresh cucumber salad on the side. It’s all about making it your own and packing in those extra flavors and nutrients!
Rice Recipes
Looking for other dishes with rice recipes like this? Try these:
- How to Make Multigrain Rice | Purple Rice Recipe
- Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
Poultry Recipes
Looking for other poultry recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Healthy Spicy Ground Turkey Stuffed Peppers with Salad
- Best Peach Piri Piri Chicken with Fonio Kale Salad
📖 Recipe
Spicy Greek Chicken Meatball Rice Bowl
Ingredients
Quick Rice Cooker Spiced Yellow Basmati Rice
- 1 cup basmati rice
- ¼ teaspoon turmeric powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 1 ½ cups water
Ultimate Zhoug Chicken Meatballs
- ½ medium red onion
- 1 cup flat-leaf parsley leaves
- 2 tablespoons zhoug
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- ¼ cup pine nuts
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
Lemon Greek Yogurt Dressing
- ¾ cup Greek yogurt nonfat plain
- ¼ cup mayonnaise low-fat
- 1 lemon
- ½ cup flat-leaf parsley leaves
- Kosher salt and ground black pepper
Vegetable Salad
- ½ cup parsley leaves
- ½ head romaine lettuce
- 2 plum tomatoes
- 2 Persian cucumbers
- ½ red onion
- ¼ cup kalamata olives
- 1 cup feta cheese
- Kosher salt and ground black pepper
Sides
- pita bread
- Optional: Garnish with chopped parsley and lemon wedges
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips
- Make the Rice: Rinse the rice with water until the liquid is clear. Notes: This may take 3 to 5 rinses and is crucial for fluffy rice. Combine basmati rice, turmeric powder, ground cumin, ground black pepper, and kosher salt in a rice cooker with water and cook. While the rice cooks, proceed to the next step to make and cook the meatballs.
- Make the Meatballs: Blend the red onion, parsley leaves, zhoug paste, garlic powder, ground cumin, salt, black pepper, and olive oil in a food processor. Then, add the aromatic paste to a mixing bowl with the pine nuts, ground chicken breast, breadcrumbs, and egg, and combine well. Finally, form balls with a medium scoop.
- Cook the Meatballs: Preheat the air fryer to 390 °F for 8 minutes or until the internal temperature reaches 165 °F. Note: Depending on the size of your flyer, you might have to cook these in multiple batches. While the meatballs cook, proceed to the next step: making the yogurt dressing.
- Make the Yogurt Dressing: Zest and juice the lemon. Then, blend the Greek yogurt, mayonnaise, lemon juice and zest, parsley leaves, kosher salt, and black pepper in a food processor until smooth and set aside.
- Make the Vegetable Salad: Coarsely chop the parsley and place it in a mixing bowl. Then, slice thin the romaine lettuce, tomatoes, cucumbers, red onion, and kalamata olives and place them in the bowl with the parsley, combining well. Cut the feta cheese into chunks and fold into the salad—season with salt and pepper.
- Prepare the Pita Bread: If serving with pita bread, lightly toast it and cut it into quarters before serving.
- Assemble the Rice Bowl: In a wide bowl, evenly distribute the meatballs, vegetable salad, and rice and drizzle on the dressing.
- Optional: serve wtih pita bread and garnish with lemon wedges and chopped parsley.
Video
Nutrition
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