Turkey Mediterranean Meatballs Bowl (Printable Version)
Juicy turkey meatballs over grains and greens with cherry tomatoes, cucumber, olives and a lemony yogurt-dill sauce.
# What You’ll Need:
→ Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/3 cup plain breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, finely 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 ground black pepper
11 - Zest of 1 lemon
→ Yogurt Sauce
12 - 1 cup Greek yogurt
13 - 1 tablespoon freshly squeezed lemon juice
14 - 1 tablespoon extra-virgin olive oil
15 - 1 tablespoon fresh dill, finely 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, cut in half
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
# Directions:
01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, thoroughly combine ground turkey, breadcrumbs, egg, garlic, red onion, parsley, oregano, cumin, salt, black pepper, and lemon zest. Roll mixture into 16 to 18 uniform meatballs. Arrange evenly on the prepared sheet.
03 - Bake in preheated oven for 18 to 20 minutes until golden on the surface and fully cooked, reaching an internal temperature of 165°F.
04 - In a small bowl, blend Greek yogurt, lemon juice, olive oil, dill, garlic, salt, and pepper until smooth and creamy.
05 - Distribute cooked brown rice or quinoa evenly among four serving bowls. Top each with mixed greens, cherry tomato halves, diced cucumber, sliced Kalamata olives, and crumbled feta cheese.
06 - Place 4 to 5 turkey meatballs in each bowl. Drizzle with yogurt sauce and a touch of olive oil. Garnish with lemon wedges and optional fresh herbs. Serve immediately.
# Quick Tips:
01 -
- With a creamy yogurt sauce and tangy bursts of lemon, every bite feels like a holiday for your taste buds.
- The make-ahead meatballs mean you get a dazzling dinner without the chaotic scramble.
02 -
- If you overmix the turkey, the meatballs turn tough instead of tender—gentle hands really do make a difference.
- Letting the baked meatballs rest for a few minutes makes them juicier when you serve.
03 -
- Chill the mixture for a few minutes before rolling for easier shaping.
- A microplane grater makes zesting the lemon fast, but be sure to avoid the bitter white pith.