Mediterranean Chicken Meatball Bowls

Dinner Ideas for Cooked Meatballs

This rice bowl combines Jones chicken meatballs, a drizzle of roasted red pepper aioli, crunchy cucumbers, tangy onions, and squeeze of fresh lemon juice, creates a delicious and refreshing meal.

15 mins
Prep Time
30 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients

Roasted Red Pepper Aioli:


Jarred roasted red pepper

1 cup


Juice of 1/2 lemon (about 2 tablespoons)

1 teaspoon


1/4 teaspoon

Garlic powder


2 cups

White rice


32 oz. carton chicken broth

1 teaspoon


1 teaspoon


1 (16 oz.) bag

Jones Dairy Farm No Antibiotics Ever Chicken Meatballs



Cucumber, diced


Onion, thinly sliced

1/4 cup

Chopped parsley

1 tablespoon

Olive oil

1 teaspoon

Lemon juice


  1. Add sauce ingredients to a blender or food processor. Blend until smooth and store in the fridge until time to eat.

  2. Add rice, chicken broth, salt and turmeric to a medium saucepan over high heat. Bring to a boil, reduce heat, cover and allow to cook through mixing and checking every few minutes until soft.

  3. Add meatballs to a large skillet with a few tablespoons of water over medium-high heat. Cover for 9 minutes or until golden brown and warmed through.

  4. While the rice and meatballs are cooking, mix the topping ingredients in a small bowl.

  5. Once everything is done, assemble and enjoy!

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