Greek Turkey Meatball Bowls
Greek Turkey Meatball Bowls feature juicy herb-packed turkey meatballs over fluffy quinoa with crisp cucumbers, tomatoes, red onion, briny olives, and creamy tzatziki for a fresh Mediterranean meal. Perfect for a vibrant lunch or make-ahead dinner.
Equipment
- Medium saucepan
- Large nonstick skillet
- Mixing bowls
- Fine-mesh strainer
- Instant-read thermometer
Ingredients
- 1 lb ground turkey 93% lean
- 1/4 cup panko breadcrumbs 30g
- 1 large egg beaten
- 2 tbsp fresh parsley finely chopped
- 1 tbsp dried oregano
- 2 tbsp olive oil for pan-searing
- 1 cup white quinoa 170g, dry
- 2 cups water or broth 480ml
- 2 cups cucumbers diced raw, Persian or English
- 1 cup cherry tomatoes halved
- 1/2 small red onion thinly sliced raw crescents
- 1/2 cup Kalamata olives whole, pitted
- 1 cup Greek yogurt for creamy white tzatziki
- 4 sprigs fresh dill for garnish
Instructions
- Rinse quinoa in a fine-mesh strainer. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- In a large bowl, combine ground turkey, panko breadcrumbs, beaten egg, chopped parsley, and dried oregano. Mix gently with your hands until just combined.
- Shape the mixture into 16 evenly sized meatballs, about 1.5 inches in diameter.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs in a single layer, working in batches if needed, and cook for 8-10 minutes, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate.
- Divide quinoa among four bowls. Top with meatballs, diced cucumbers, halved cherry tomatoes, sliced red onion, and Kalamata olives.
- Spoon a generous dollop of tzatziki over each bowl and garnish with fresh dill sprigs. Serve immediately.
Notes
Storage: Store cooked quinoa, meatballs, chopped veggies, and tzatziki in separate airtight containers in the fridge for up to 4 days. Keep toppings cold and add just before serving.
Reheating: Warm meatballs and quinoa in the microwave or a skillet over medium-low heat until heated through. Add a splash of water or broth to quinoa if dry.
Best Tips: Don't overmix the meatball mixture to keep them tender. Wet your hands lightly when shaping to prevent sticking. Use a cookie scoop for even portions.
Variations: Swap ground turkey for chicken or lamb. Use brown rice, farro, or cauliflower rice instead of quinoa. Add crumbled feta or roasted red peppers for extra flavor.