Greek meatball rice bowls

Ingredients

For 2 people

• 1 cup long-grain white rice, uncooked
• 2 cups water
• 1 5/8 tsp kosher salt
• 1 lb ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tbsp grated yellow onion
• 3 tsp minced garlic
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3/4 cup plain Greek yogurt
• 1/2 cup grated cucumber, squeezed dry
• 1 tsp lemon juice
• 1 tbsp chopped fresh dill
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup thinly sliced red onion
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1/4 cup crumbled feta cheese

Method

1. Cook the riceRinse 1 cup long-grain white rice under cool water until the water runs mostly clear. Combine the rice, 2 cups water, and 1/2 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook for 15 minutes without lifting the lid. Remove from the heat and let it stand, covered, for 5 minutes so the grains finish steaming and stay fluffy.
2. Mix the meatball mixtureHeat the oven to 425 F and line a rimmed baking sheet with parchment. In a medium bowl, combine 1 lb ground beef, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp grated yellow onion, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tbsp chopped mint, 1 tsp dried oregano, 1/2 tsp ground cumin, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Mix just until evenly combined; overmixing will make the meatballs dense.
3. Shape and bake the meatballsWith damp hands, form the mixture into 12 meatballs, about 1 1/2 inches each, and arrange them on the prepared sheet with a little space between them. Brush or lightly drizzle with 1 tbsp olive oil. Bake for 12 to 14 minutes, turning once halfway through if the bottoms are browning unevenly, until the centers reach 160 F and the exteriors are browned.
4. Stir together the yogurt sauceWhile the meatballs bake, make the sauce in a small bowl by combining 3/4 cup plain Greek yogurt, 1/2 cup grated cucumber that has been squeezed dry, 1 tsp lemon juice, 1 tsp minced garlic, 1 tbsp chopped dill, and 1/4 tsp kosher salt. Stir until smooth and thick enough to dollop. If it seems loose, let it sit a few minutes so the cucumber releases less liquid into the yogurt.
5. Toss the tomato cucumber saladIn another bowl, combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup thinly sliced red onion, 1 tbsp lemon juice, 1 tsp olive oil, and 1/8 tsp kosher salt. Toss gently so the tomatoes keep their shape. This quick salad should taste bright and lightly seasoned, not saucy.
6. Finish the meatballs and riceWhen the meatballs are done, let them rest on the sheet for 3 minutes so the juices settle. Fluff the rice with a fork. If the rice looks dry, splash in 1 tbsp water and cover for 1 minute, then fluff again. The rice should be tender and separate, not wet or sticky.
7. Assemble the bowlsDivide the rice between 2 bowls. Top with the baked meatballs, spoon over the tomato cucumber salad, and add generous dollops of yogurt sauce. Finish with 1/4 cup crumbled feta cheese. Serve right away while the meatballs are warm and the sauce is cool.