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Delicious Greek Turkey Meatball Bowls with quinoa and tzatziki sauce

Greek Turkey Meatball Bowls

A wholesome and flavorful meal featuring juicy turkey meatballs, fluffy quinoa, and creamy tzatziki sauce, perfect for a family dinner or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey (93% lean recommended) Lean ground turkey for a healthier option.
  • 1/4 cup Panko Breadcrumbs Helps to bind the meatballs.
  • 1 large Egg (Beaten) Acts as a binding agent.
  • 2 tbsp Fresh Parsley (Finely chopped) Adds freshness and flavor.
  • 1 tbsp Dried Oregano
  • 2 tbsp Olive Oil (For pan-searing) For cooking the meatballs.
For the Quinoa
  • 1 cup White Quinoa (dry) A complete protein.
  • 2 cups Water or Broth For cooking the quinoa.
For the Salad
  • 2 cups Cucumbers (Diced raw Persian or English) For a refreshing crunch.
  • 1 cup Cherry Tomatoes (Halved)
  • 1/2 small Red Onion (Thinly sliced raw crescents)
  • 1/2 cup Kalamata Olives (Whole, pitted)
For the Tzatziki Sauce
  • 1 cup Greek Yogurt For creamy white tzatziki.
  • 4 sprigs Fresh Dill For garnish and flavor.

Method
 

Prepare the Quinoa
  1. Rinse the quinoa under cold water.
  2. In a medium saucepan, bring 2 cups of water or broth to a boil.
  3. Add the quinoa, lower the heat, and cover. Simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.
  4. Set aside.
Cook the Meatballs
  1. In a bowl, combine ground turkey, Panko breadcrumbs, beaten egg, parsley, oregano, salt, and pepper.
  2. Mix until well incorporated and form into small meatballs.
  3. In a pan, heat olive oil over medium heat.
  4. Cook the meatballs for about 10 minutes, turning occasionally until golden brown and fully cooked.
Assembly
  1. In bowls, layer the cooked quinoa, followed by the cooked meatballs.
  2. Top with diced cucumbers, halved cherry tomatoes, thinly sliced red onion, and kalamata olives.
Make Tzatziki
  1. In a small bowl, mix Greek yogurt with diced cucumbers, a pinch of salt, and fresh dill.
  2. Serve on top or alongside the bowls.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat quinoa and meatballs in the microwave. Keep tzatziki separate until ready to eat to maintain its freshness.