by: Lina

Greek Turkey Meatball Bowl

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Greek Turkey Meatball Bowl

Alright, let me tell you — these Greek turkey meatballs might just become your new weeknight superstar. Imagine juicy, tender meatballs bursting with fresh herbs and spices, nestled on a bed of fluffy couscous or quinoa, topped with crisp cucumbers, juicy tomatoes, and a drizzle of tangy tzatziki that’s somehow both cooling and comforting. The sizzle as those meatballs hit the pan fills the kitchen with this incredible aroma that instantly makes you feel like you’re dining somewhere sunny in Greece, even if it’s just your mom’s kitchen. Plus, turkey keeps it light but still packed with flavor—it’s one of my favorite lighter swaps that never disappoint. Ready to dig in? Let’s get cooking!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes

Ingredients

For the Main Dish:

  • 1 lb ground turkey (preferably dark meat for juiciness)
  • 1/3 cup breadcrumbs (panko or regular)
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for cooking)
  • 1 cup cooked quinoa or couscous (optional base)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh lemon wedges, for serving

For the Sauce / Garnish (Tzatziki):

  • 1/2 cup plain Greek yogurt
  • 1/4 cup grated cucumber (squeeze out excess water)
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped (or 1 tsp dried)
  • 1 tbsp fresh lemon juice
  • Salt and pepper, to taste

How I Make It

Step 1:

In a medium bowl, combine the ground turkey, breadcrumbs, chopped red onion, minced garlic, egg, parsley, mint, oregano, cumin, salt, and pepper. Use your hands to gently mix just until combined—overmixing can make the meatballs tough.

Step 2:

Shape the mixture into 1½-inch meatballs, aiming for even sizes so they cook uniformly. This recipe makes about 16 meatballs.

Step 3:

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to crowd the pan. Cook for about 4 minutes on each side, turning gently to get a nice golden brown crust all around. If they brown too fast, lower the heat to medium-low and cover the pan to cook through without burning.

Step 4:

While meatballs cook, whisk together the tzatziki ingredients: Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper. Chill it in the fridge to meld flavors.

Step 5:

Once meatballs are done, set them aside on a paper towel-lined plate to drain any excess oil, then keep warm. Toss together the diced cucumber, halved cherry tomatoes, and thinly sliced red onion with a splash of olive oil and a pinch of salt.

Step 6:

Assemble your bowl by layering the quinoa or couscous (if using), followed by meatballs, fresh veggie salad, crumbled feta, and a generous dollop of tzatziki. Squeeze fresh lemon juice on top for a hit of brightness, and dig in!

Variations & Tips

  • Swap ground turkey for ground chicken or lamb for a richer flavor.
  • Gluten-free? Use gluten-free breadcrumbs or crushed oats instead.
  • If you want more heat, add a pinch of cayenne or some red pepper flakes into the meatball mix.
  • Make your tzatziki ahead of time—the flavors get better the longer it chills.
  • Grill the meatballs instead of pan-frying for a smoky flavor.
  • Add chopped kalamata olives or sun-dried tomatoes to your salad for an extra burst of Mediterranean goodness.

How I Like to Serve It

This bowls make for a perfect spring or summer dinner, light but satisfying. They’re fantastic served with a crisp white wine or sparkling water with lemon. When guests come over, I bring out extra fresh herbs and lemon wedges so everyone can customize their bowl. Leftovers perfectly reheat in a skillet or microwave and keep for 2-3 days.

Notes

  • Store leftover meatballs and cucumber salad separately to avoid sogginess.
  • Reheat meatballs over medium heat with a splash of water covered with a lid to maintain moisture.

Closing: This Greek Turkey Meatball Bowl never fails to deliver vibrant, fresh flavors with minimal fuss—it’s my go-to for a dinner that feels both healthy and indulgent.


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