Description
Delicious Greek Turkey Meatball Bowls packed with flavor and nutrients, featuring lean turkey meatballs, fresh vegetables, and creamy tzatziki.
Ingredients
Scale
- 1 lb ground turkey (Lean (93/7) works best.)
- 1/4 cup panko breadcrumbs (Or standard unseasoned breadcrumbs.)
- 1 large egg (Lightly beaten.)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (For pan-searing.)
- 1 cup dry quinoa (Rinsed well.)
- 2 cups water (Or light chicken broth.)
- 4 cups fresh mixed salad greens
- 1 cup cherry tomatoes (Halved.)
- 2 Persian cucumbers (Diced.)
- 1/4 cup raw red onion (Cut into thin slivers.)
- 1/2 cup feta cheese (Crumbled.)
- 1/2 cup Kalamata olives (Pitted.)
- 1/2 cup tzatziki sauce (Thick and creamy.)
- 2 tbsp fresh dill (Finely minced.)
Instructions
- Start by preheating your oven to 400°F (200°C).
- In a bowl, mix together the ground turkey, panko breadcrumbs, beaten egg, dried oregano, garlic powder, salt, and black pepper.
- Form this mixture into small meatballs, about 1 inch in diameter.
- In a large skillet over medium heat, add olive oil.
- Once hot, add the meatballs and cook them for about 10 minutes, turning occasionally until they are browned on all sides and fully cooked.
- While the meatballs are cooking, rinse the quinoa under cold water.
- In a medium saucepan, add the quinoa and water (or chicken broth).
- Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy.
- To assemble your bowls, start with a base of quinoa.
- Add a generous handful of mixed greens on top, then place several meatballs into each bowl.
- Add halved cherry tomatoes, diced Persian cucumbers, and slivers of red onion.
- Sprinkle with crumbled feta cheese and Kalamata olives.
- Drizzle with tzatziki sauce and finish with fresh dill.
Notes
Store components separately in airtight containers; they’ll last about 3 days in the refrigerator. Reheat before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg