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Greek Turkey Meatball Bowls - Fresh, Bright, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the meatballs: 1 lb (450 g) ground turkey (93% lean works best)
  • 1/2 cup breadcrumbs (panko or regular)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped red onion
  • 2 tbsp chopped fresh parsley (or 2 tsp dried)
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1–2 tbsp olive oil (for cooking)
  • 1 tsp lemon zest
  • For the bowls: 2 cups cooked brown rice, white rice, or quinoa
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta
  • Fresh parsley, dill, or mint for garnish
  • Lemon wedges
  • Olive oil and red wine vinegar (for a quick drizzle)
  • For the yogurt sauce: 3/4 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, finely grated
  • 1–2 tbsp chopped dill or parsley
  • 1–2 tsp olive oil
  • Pinch of salt and pepper

Method
 

  1. Cook the base: Prepare rice or quinoa according to package directions. Fluff and set aside. For extra flavor, stir in a squeeze of lemon and a drizzle of olive oil.
  2. Make the yogurt sauce: In a small bowl, mix Greek yogurt, lemon juice, grated garlic, dill, olive oil, salt, and pepper. Taste and adjust. Chill while you cook the meatballs.
  3. Mix the meatballs: In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, red onion, parsley, oregano, cumin, lemon zest, salt, and pepper. Mix gently with a fork or your hands until just combined.
  4. Shape: Scoop into 1 to 1.5-inch balls. You should get about 16–18 meatballs. Lightly oil your hands to keep the mixture from sticking.
  5. Cook the meatballs: Heat 1–2 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer. Cook 8–10 minutes, turning every couple of minutes, until browned on all sides and cooked through. Internal temperature should reach 165°F (74°C).
  6. Prep the veggies: While the meatballs cook, dice cucumber, halve tomatoes, slice red onion, and pit/halve the olives.
  7. Build the bowls: Add a scoop of rice or quinoa to each bowl. Top with meatballs, cucumber, tomatoes, onion, and olives. Add a generous spoonful of yogurt sauce and sprinkle with feta and herbs. Finish with a light drizzle of olive oil and a splash of red wine vinegar or an extra squeeze of lemon.
  8. Taste and adjust: Add more salt, pepper, or lemon if needed. Serve warm with extra sauce on the side.