Delicious Mediterranean Bowl with Ground Turkey Meatballs
This bowl combines juicy, herb-packed turkey meatballs with a colorful base of grains, roasted vegetables, fresh salad, and a creamy tzatziki-style sauce. It’s protein-rich, light, and full of Mediterranean flavors—perfect for a balanced lunch or dinner.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Serves: 3–4
Ingredients
For the Turkey Meatballs:
500g (1 lb) ground turkey
2 cloves garlic, minced
½ small onion, grated or finely minced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tsp dried oregano
½ tsp ground cumin
½ tsp paprika
½ cup breadcrumbs
1 egg
1 tbsp olive oil
Salt & black pepper, to taste
For the Bowl Base:
1 cup cooked quinoa, couscous, or rice
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
1 cup roasted or grilled zucchini/eggplant/peppers
½ cup crumbled feta cheese
Fresh parsley or dill, for garnish
For the Sauce:
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, minced
2 tbsp cucumber, finely grated
Salt & pepper, to taste
Instructions
Make the meatballs:
Preheat oven to 200°C (400°F).
Mix ground turkey with garlic, onion, parsley, mint, oregano, cumin, paprika, breadcrumbs, egg, olive oil, salt, and pepper.
Shape into 16–18 small meatballs.
Place on a lined baking sheet and bake for 18–20 minutes, until cooked through and golden.
Prepare the sauce:
In a small bowl, whisk Greek yogurt, olive oil, lemon juice, garlic, cucumber, salt, and pepper until creamy.
Assemble the bowls:
Add a base of quinoa/couscous/rice.
Top with turkey meatballs, tomatoes, cucumber, onion, and roasted veggies.
Sprinkle with feta and fresh herbs.
Drizzle with tzatziki sauce.
Serve:
Enjoy warm or room temperature with extra lemon wedges on the side.
Notes & Tips
For meal prep: Store meatballs and veggies separately, then assemble fresh bowls.
Add olives or hummus for extra Mediterranean flair.
Swap turkey for chicken or lamb for different flavor variations.
If you prefer pan-seared meatballs: cook in a skillet with olive oil, turning until golden on all sides (8–10 minutes).
Frequently Asked Questions
Q: Can I make the meatballs dairy-free?
Yes—skip the feta in the bowl and use a non-dairy yogurt for the sauce.
Q: Can I freeze the turkey meatballs?
Yes—bake them, let cool, and freeze for up to 3 months. Reheat in the oven.
Q: What grains pair best in the base?
Quinoa, bulgur, couscous, or farro all work well.
Nutritional Information
Calories: ~450 kcal
Protein: 34g
Carbohydrates: 38g
Fiber: 6g
Fat: 17g
Saturated fat: 5g
Sodium: 520mg