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Greek turkey meatball bowl with rice, cucumber, tomatoes, feta, olives, and creamy yogurt sauce in a top-down view.
Nimble Chef

Greek Turkey Meatball Bowls

Juicy Greek turkey meatballs seasoned with garlic, oregano, and feta, served over a warm grain base with crisp cucumber, tomato, olives, and a bright lemon-garlic yogurt sauce. An easy Mediterranean turkey bowl that's perfect for weeknight dinners or healthy meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course, Meal Prep
Cuisine: Greek, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey (93% lean)
  • 1/4 cup onion, grated
  • 3 clove garlic, minced
  • 1/3 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 large egg, beaten
  • 1/3 cup breadcrumbs (panko or regular)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (for skillet cooking, optional)
  • 2 cup cooked rice, quinoa, or orzo
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup kalamata olives
  • 1/4 cup feta cheese, crumbled (for topping)
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, grated (for sauce)
  • 1 tbsp olive oil (for sauce)
  • 1/4 tsp salt (for sauce)
  • 1/4 tsp fresh dill (optional)

Equipment

  • Large mixing bowl For combining the meatball mixture
  • Baking sheet Line with parchment paper for easy cleanup if baking
  • skillet Optional, for pan-searing instead of baking
  • Meat thermometer To confirm meatballs reach 165°F internally
  • Small mixing bowl For whisking the lemon-garlic yogurt sauce

Method
 

  1. Preheat the oven to 400°F if baking, or heat olive oil in a skillet over medium heat if pan-searing.
  2. In a large bowl, combine ground turkey, grated onion, minced garlic, crumbled feta, parsley, oregano, egg, breadcrumbs, salt, and pepper. Mix gently by hand just until combined, being careful not to overmix.
  3. Roll the mixture into golf-ball-sized portions, about 1.5 tablespoons each, to make roughly 18 to 20 meatballs.
  4. If baking, place meatballs on a parchment-lined baking sheet with space between each one and bake for 18 to 20 minutes, flipping halfway, until golden and cooked through to 165°F internally.
  5. If pan-searing, cook the meatballs in batches without crowding the pan, turning every few minutes, for about 10 to 12 minutes total until browned and cooked through to 165°F internally.
  6. While the meatballs cook, whisk together the Greek yogurt, lemon juice, grated garlic, olive oil, salt, and dill to make the sauce.
  7. Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion, soaking it in cold water for 10 minutes to mellow the sharpness if desired.
  8. Assemble the bowls by layering the grain base, then arranging the meatballs, tomatoes, cucumber, red onion, olives, and feta around it.
  9. Finish with a generous drizzle of the lemon-garlic yogurt sauce and serve warm.

Notes

These meatballs actually taste better the next day once the herbs and garlic have had time to settle in, which makes this an ideal make-ahead recipe. Store the meatballs, sauce, and fresh veggies in separate containers and assemble bowls fresh for the best texture. Cooked meatballs freeze well for up to 3 months.