Turkey Mediterranean Meatballs Bowl (Printer-friendly)
Turkey meatballs with veggies, quinoa or brown rice and lemon-dill yogurt for a bright, protein-packed bowl.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 pounds ground turkey
02 - 1/3 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup red onion, finely diced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - Zest from 1 lemon
→ Yogurt Sauce
12 - 1 cup Greek yogurt
13 - 1 tablespoon lemon juice
14 - 1 tablespoon extra virgin olive oil
15 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
16 - 1 clove garlic, minced
17 - Salt and black pepper, to taste
→ Bowl Assembly
18 - 2 cups cooked brown rice or quinoa
19 - 1 cup cherry tomatoes, halved
20 - 1 small cucumber, diced
21 - 1/4 cup Kalamata olives, pitted and sliced
22 - 1/4 cup feta cheese, crumbled
23 - 2 cups mixed greens (such as arugula and spinach)
24 - 1 tablespoon extra virgin olive oil, for drizzling
25 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, red onion, parsley, oregano, cumin, salt, black pepper, and lemon zest. Mix thoroughly until just combined.
03 - Shape mixture into 16 to 18 small meatballs. Arrange evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until golden brown and cooked through. Meatballs should register 165°F internal temperature.
05 - In a small bowl, whisk Greek yogurt with lemon juice, olive oil, dill, minced garlic, salt, and black pepper until smooth and well-blended.
06 - Divide the cooked rice or quinoa among four bowls. Top with mixed greens, cherry tomatoes, diced cucumber, olives, and feta cheese.
07 - Add 4 to 5 turkey meatballs to each bowl. Drizzle with prepared yogurt sauce and a touch of olive oil. Garnish with lemon wedges and additional herbs as desired. Serve immediately.
# Expert Advice:
01 -
- This bowl is like a Mediterranean getaway for your taste buds—punchy flavors in every bite and so much color it feels like summer.
- The juicy turkey meatballs pick up those bold herbs perfectly, and the zesty yogurt sauce is secretly what keeps me coming back to it all year long.
02 -
- Don’t overmix the turkey mixture, or the meatballs will turn out tough instead of juicy—just combine until everything holds together.
- Letting the meatballs rest for a minute or two after baking keeps them extra moist and makes serving them easier.
03 -
- Oven-baking the meatballs on parchment ensures even browning and easy cleanup every time.
- Rub dried herbs in your palms before adding to the mix to release their oils for extra flavor.