Turkey Mediterranean Meatballs Bowl (Printable)
Baked turkey meatballs, lemon-dill yogurt, grains and Mediterranean vegetables for a fresh, protein-rich 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 salt
10 - 1/4 teaspoon black pepper
11 - Zest of 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 pepper, to taste
→ Bowl Assembly
18 - 2 cups cooked brown rice or cooked 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 or spinach
24 - 1 tablespoon extra virgin olive oil, for drizzling
25 - Lemon wedges, for serving
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, blend together ground turkey, breadcrumbs, egg, garlic, red onion, parsley, oregano, cumin, salt, black pepper, and lemon zest until thoroughly combined.
03 - Portion the mixture into 16 to 18 equal pieces and roll into small balls. Place them evenly spaced on the prepared baking sheet.
04 - Bake the meatballs for 18 to 20 minutes, or until golden brown and fully cooked, ensuring the internal temperature reaches 165°F.
05 - While meatballs bake, combine Greek yogurt, lemon juice, olive oil, dill, minced garlic, and season with salt and pepper. Whisk until smooth and set aside.
06 - Prepare cooked brown rice or quinoa according to package directions. Cut cherry tomatoes in half, dice cucumber, pit and slice Kalamata olives, and crumble feta cheese.
07 - Divide rice or quinoa among four serving bowls. Top each with mixed greens, cherry tomatoes, cucumber, olives, and feta. Add 4 to 5 turkey meatballs per bowl.
08 - Drizzle yogurt sauce and extra olive oil over each bowl. Garnish with lemon wedges and fresh herbs as desired. Serve immediately.
# Expert Tips:
01 -
- It’s secretly easy to put together, with each element adding bright, crave-worthy flavor—but no single step is tricky.
- I couldn’t believe how much better it tasted than my usual throw-together dinners; it’s been in rotation ever since.
02 -
- Once I over-mixed the meatball mixture, and the result was tough—treat it gently for best texture.
- Letting the cooked meatballs rest a minute on the tray keeps them super juicy inside.
03 -
- Use damp hands to roll the meatballs—it keeps the mixture from sticking and shapes them perfectly.
- Zesting the lemon right over the bowl means no fragrant oils are wasted on the cutting board.