Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 400°F (200°C).
In a large bowl, combine the ground beef, breadcrumbs, chopped fresh parsley, grated Parmesan cheese, garlic powder, dried oregano, ground cumin, ground cinnamon, salt, and black pepper.
Mix all ingredients together thoroughly using your hands or a spoon until evenly combined.
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Place the meatballs on a baking sheet lined with parchment paper or a lightly greased baking tray.
Drizzle olive oil over the meatballs.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are fully cooked through and lightly browned on the outside.
While the meatballs are baking, prepare the rice according to package instructions if it’s not already cooked.
In a medium bowl, combine the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and Kalamata olives.
Toss the vegetables together to combine them evenly.
Once the meatballs are done, remove them from the oven and set them aside to rest for a few minutes.
To assemble the bowls, start by placing a portion of cooked rice in each bowl.
Top the rice with the fresh vegetable mixture.
Add several meatballs on top of the vegetables.
Drizzle each bowl with a generous amount of tzatziki sauce.
Finish the bowls by squeezing fresh lemon juice over the top.
Serve immediately and enjoy.

For the juiciest meatballs, avoid overmixing. Store cooked meatballs and rice separately in airtight containers for up to three days.