Beef Meatballs with Rice, Fried Zucchini, and Tzatziki

Preheat your oven to 180°C (350°F) without the ventilator function.

Dice the onion into small cubes.

Place the diced onion into a large bowl.

Add 500 g of beef minced meat to the bowl.

Add 1 tsp of salt, 0.5 tsp of black pepper, 1 tsp of sweet paprika powder, 0.5 tsp of cayenne pepper, 1 tsp of garlic powder, and 0.5 tsp of savory to the meat.

Chop the fresh parsley.

Add the chopped parsley and 30 g of tomato concentrate to the bowl.

Mix all the ingredients thoroughly using your hands.

Form the meat mixture into small, equal-sized meatballs.

Line a baking tray with baking parchment paper.

Align the meatballs across the prepared baking tray.

Bake the meatballs in the oven for 20 minutes.

Slice the 2 zucchinis into long, thin strips.

Heat 2 tbsp of olive oil in a frying pan over medium heat.

Fry the zucchini strips in the pan until they are soft.

Wash 120 g of rice thoroughly under cold water.

Place the washed rice into a saucepan.

Pour 240 ml of water into the saucepan.

Add 15 g of butter and 0.5 tsp of salt to the saucepan.

Bring the water to a boil over high heat.

Cover the saucepan tightly with a lid.

Reduce the heat to low and cook the rice for 20 minutes.

Remove the saucepan from the heat source.

Let the rice rest undisturbed under the closed lid for 10 minutes.

Cut the cucumber into small cubes.

Finely chop the fresh dill.

Mince the 2 garlic cloves.

Place the cucumber cubes, chopped dill, and minced garlic into a salad bowl.

Add 1 tbsp of olive oil to the salad bowl.

Add 1 tbsp of lemon juice to the salad bowl.

Add 200 g of Greek yogurt to the bowl.

Season the salad with 1 tsp of salt and 1 tsp of black pepper.

Stir the tzatziki salad thoroughly to combine.

Slice the 3 avocados completely in half.

Remove the pits from the avocados.

Serve each plate with 6 baked meatballs, 3 tablespoons of cooked rice, half an avocado, a portion of fried zucchini strips, and a generous scoop of tzatziki salad.