For as long as I can remember, my family has been obsessed with Jones Dairy Farm. Their pork breakfast sausages and their Canadian bacon have been breakfast staples! I have a hard time buying anything else and both are always stocked in our fridge or freezer. So when they reached out to work together and create a recipe featuring their new chicken and pork meatballs, I JUMPED at the chance. One of my favorite meals would be perfect, Mediterranean chicken meatball shawarma bowl!
We always get asked about what our “dream partnerships” would be and this is definitely one for me. It’s seriously such a blessing to be able to work with brands we absolutely love! Not only are they local (Fort Atkinson, WI) but they use really great quality ingredients. It’s hard to find meatballs without breadcrumbs (gluten) and their meatballs have a few very simple ingredients, but taste amazing! They absolutely are not lacking flavor. My entire family loves them!
So when they asked us to create a recipe featuring their meatballs, I knew I wanted to try to create my favorite Chicken Shawarma Bowl from our local Mediterranean restaurant! They have a variety of topping options and sauce options, but I created this recipe with exactly what I like when I order it. I hope you love it as much as I do!
I absolutely love having quick protein options on hand and these Jones Dairy Farm meatballs are the perfect addition to this meal. Easy to make and full of flavor! You won’t regret grabbing these! They’re available at Sendik’s and Woodman’s! If you’re looking for other easy meal ideas, you can check out all of our ideas here! Otherwise, here is the recipe my entire family gave a 10/10!
Mediterranean Chicken Meatball Bowls
Ingredients
Bowl Ingredients
- 1 bag chicken Jones Dairy Farm meatballs
- 2 cups white rice
- 1 32 oz carton chicken broth
- 1 tsp salt
- 1 tsp turmeric
Toppings
- 1 cucumber diced
- 1/2 onion thinly sliced
- 1 tsp lemon juice
- 1 Tbsp olive oil
- 1/4 cup chopped parsley
Roasted Red Pepper Aioli
- 1 cup mayo
- 1 roasted red pepper roast with oil at 400 until soft and charred
- 2 tbsp Juice of 1/2 lemon
- 1 tsp salt
- 1/4 tsp garlic powder
Instructions
- Start by making the sauce.
- Roast the pepper and then blend everything with an immersion blender or food processor.
- Store in the fridge until time to eat.
- Next start making the rice by adding everything to a pot.
- Turn to a high heat.
- Once it's boiling, reduce heat, cover and allow to cook through mixing and checking every few minutes until soft.
- Add the meatballs and a few Tbsp water to a pan and cover for 9 minutes or until golden brown and warmed through.
- While the rice and meatballs are cooking, make the toppings!
- Once everything is done, assemble and enjoy!
