If you love fresh Mediterranean flavors and need a quick, healthy dinner idea, these Greek Turkey Meatballs Bowls will hit the spot.
Juicy, herby meatballs made from ground turkey are baked until golden, then served with creamy tzatziki, crunchy cucumbers, briny olives, and your choice of rice or couscous.
It’s the perfect combo of protein, fiber, and flavor—great for busy weeknights or meal prepping for the week.
Why You’ll Love This Recipe
Healthy and balanced: Lean protein, fresh veggies, and whole grains in one bowl.
Easy and quick: 30 minutes from start to finish.
Mediterranean-inspired: Bright, tangy, and herb-forward flavors.
Meal prep-friendly: Tastes just as good the next day.
Versatile base: Swap out grains or veggies to suit your preference.
What You’ll Need (Ingredient Highlights)
For the Meatballs:
Ground Turkey – Choose lean (93/7) for flavor and moisture.
Breadcrumbs or Almond Flour – Regular breadcrumbs for classic texture or almond flour to keep it gluten-free.
Yellow Onion – Chopped small for even flavor throughout.
Egg – Binds the mixture together.
Garlic – Freshly minced for bold Mediterranean taste.
Salt & Pepper – Simple seasoning that enhances everything.
For Serving:
Cucumbers – Cool and crisp.
Kalamata Olives – Add rich, briny contrast.
Tzatziki Sauce – Creamy and garlicky yogurt dip.
Fresh Dill – Lends a burst of herby brightness.
Lemon Wedges – For a final squeeze of zing.
Cooked Rice or Pearl Couscous – Choose your favorite grain base.
Pro Tips Before You Start
Don’t overmix the meatballs – Overworking can make them dense.
Use a scoop for even sizing – Keeps all the meatballs cooking evenly.
Broil at the end – Gives the meatballs a lovely golden top.
Customize your bowl – Use any grain, veggie, or sauce you have on hand.
Prep the toppings while meatballs bake – Streamline your process.
How to Make Greek Turkey Meatballs Bowls
Step 1: Prep the Meatball Mixture
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground turkey, breadcrumbs (or almond flour), chopped onion, minced garlic, egg, salt, and pepper.
Mix until just combined.
Step 2: Form the Meatballs
Using a medium cookie scoop or your hands, form the mixture into 2-inch balls—about 2 tablespoons each.
You should get around 16 meatballs.
Step 3: Bake the Meatballs
Place the meatballs on a lined or greased baking sheet.
Bake for 15 minutes. For a little browning, switch your oven to broil on high and cook for an additional 2–3 minutes.
Step 4: Assemble the Bowls
In a bowl, layer cooked rice or couscous as your base.
Top with a few meatballs, chopped cucumbers, kalamata olives, and a generous spoonful of tzatziki.
Finish with a sprinkle of fresh dill and a squeeze of lemon.
What to Serve It With
Warm pita or flatbread
Hummus or baba ganoush
Roasted zucchini or eggplant
Sparkling water with lemon or a glass of crisp white wine
Variations / Substitutions
Grain swap – Try quinoa, farro, or cauliflower rice.
Vegetarian version – Use falafel or baked chickpea patties instead of turkey.
Dairy-free – Use a dairy-free tzatziki or a tahini lemon sauce.
Extra veggies – Add shredded carrots, arugula, or roasted peppers.
Spicy kick – Add red chili flakes or harissa paste to the meatballs.
Storage & Leftovers
Refrigerator: Store the meatballs separately from the toppings in airtight containers.
Lasts up to 4 days.
Freezer: Freeze cooked meatballs for up to 3 months.
Reheat in the oven or microwave.
Reheating tip: Add a splash of water when reheating to keep the meat moist.
Tzatziki note: Keep tzatziki in a separate container to maintain freshness.
FAQs
Can I pan-fry instead of baking?
Yes, but baking is easier and less messy.
If frying, use medium heat and cook until the internal temp hits 165°F.
Is ground chicken okay to use?
Absolutely! It works great and gives a slightly milder flavor.
Can I prep these ahead of time?
Yes. Form the meatballs and refrigerate up to 1 day before baking.
You can also freeze uncooked meatballs.
How do I make this gluten-free?
Use almond flour instead of breadcrumbs, and serve with gluten-free grains or greens.
What if I don’t like olives?
Leave them out or swap with capers, roasted red peppers, or pickled onions.
Can I double the recipe?
Totally! Just bake in two trays or in batches.
How many bowls does this recipe make?
This makes about 4 bowls with 4 meatballs each.
Final Thoughts
This Greek Turkey Meatball Bowl is everything I want in a weeknight dinner: healthy, bold in flavor, and ready in under 30 minutes.
It’s ideal for anyone craving Mediterranean freshness without the fuss.
Whether you’re feeding your family or prepping lunches for the week, this is the kind of meal you’ll want on repeat.
Go ahead—grab your lemons, roll those meatballs, and build a bowl that satisfies every time.
