Turkey Mediterranean Meatballs Bowl (Print version)
Baked turkey meatballs with yogurt sauce, rice or quinoa, fresh veggies, olives and feta — vibrant Mediterranean bowl.
# What you'll need:
→ Turkey Meatballs
01 - 1.1 pounds ground turkey
02 - 1/3 cup plain breadcrumbs
03 - 1 large egg
04 - 2 garlic cloves, 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, chopped (or 1 teaspoon dried dill)
16 - 1 garlic clove, minced
17 - Kosher salt, to taste
18 - Ground black pepper, to taste
→ Bowl Assembly
19 - 2 cups cooked brown rice or cooked quinoa
20 - 1 cup cherry tomatoes, halved
21 - 1 small cucumber, diced
22 - 1/4 cup Kalamata olives, pitted and sliced
23 - 1/4 cup feta cheese, crumbled
24 - 2 cups mixed greens such as arugula or spinach
25 - 1 tablespoon extra virgin olive oil, for drizzling
26 - Lemon wedges, for serving
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, minced garlic, diced red onion, chopped parsley, dried oregano, cumin, salt, black pepper, and lemon zest. Mix until thoroughly combined.
03 - Portion the turkey mixture into 16 to 18 small meatballs and arrange evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes, until meatballs are golden and fully cooked through. The internal temperature should reach 165°F.
05 - In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, dill, minced garlic, and season with salt and pepper to taste until smooth.
06 - Divide cooked rice or quinoa among four bowls. Top with mixed greens, cherry tomatoes, diced cucumber, sliced olives, and crumbled feta.
07 - Add four to five meatballs to each bowl. Drizzle generously with yogurt sauce and a little olive oil. Garnish with lemon wedges and additional fresh herbs if desired.
# Expert advice:
01 -
- The cool, creamy yogurt sauce secretly ties every bite together so you never get bored.
- It’s a wholesome, high-protein meal that even picky eaters ask for again and again.
02 -
- If you rush the mixing, your meatballs end up crumbly or dry instead of juicy.
- Letting the meatball mixture rest for five minutes helps the flavors meld and the breadcrumbs hydrate—this was a total game changer for me.
03 -
- Baking the meatballs on a rack set over the sheet browns them evenly, so I always dig one out of the drawer for this.
- Chilling the formed meatballs for 10 minutes before baking keeps them perfectly round and tender.