Greek Turkey Meatball Bowls (High-Protein, Meal Prep Friendly + Gluten-Free Option)

May 18, 2025

This Greek Turkey Meatball Bowl is one of those meal preps that actually gets better as it sits. It’s fresh, filling, high in protein, and loaded with Mediterranean flavor. You get tender lemon-herb turkey meatballs, juicy veggies, salty olives, and creamy tzatziki—all layered over lemony orzo (or quinoa if you’re gluten-free!).

If you’re stuck in a chicken rut (been there), these Greek Turkey Meatball Bowls are here to save your lunch prep. They’re fresh, flavorful, and surprisingly easy to throw together—and bonus: they hold up beautifully for a few days in the fridge.

I love making these when I’m craving something with Mediterranean flair but still want something satisfying and high in protein. The turkey meatballs are lemony, herby, and tender, and the whole thing gets rounded out with juicy tomatoes, crisp cucumbers, briny olives, feta, and a swirl of creamy tzatziki. Whether you’re packing this up for weekday lunches or serving it family-style for dinner, it’s a solid win.

Why You’ll Love This Recipe

Meal prep approved: Everything can be prepped ahead and assembled in minutes.
High in protein: Over 30g of protein per bowl to keep you full and energized.
Customizable: Swap orzo for quinoa, skip the feta for dairy-free, or toss everything over greens.
Gluten-free friendly: Use gluten-free breadcrumbs and a GF pasta like cassava or quinoa-based orzo.

Let’s Talk Turkey (Meatballs)

Ground turkey can be bland if you don’t season it right—but trust me, these are far from boring. I mix in garlic, fresh herbs, lemon zest, and a little red onion to give them real Greek flavor. The lemon zest is key—it brightens everything up without making the meatballs taste “lemony.”

You can bake them in the oven (easy cleanup!) or even air fry them for a crispier outside.

What’s in the Bowl

Here’s what goes into each layer of these Mediterranean-inspired bowls:

1. The Meatballs

Seasoned with oregano, parsley, red onion, garlic, and lemon zest. Super flavorful and tender—baked instead of pan-fried for an easier meal prep process.

2. The Base

You can use:

Orzo (classic pasta salad vibes)
Quinoa or RightRice for a gluten-free protein boost
Cauliflower rice if you’re keeping it low-carb
Chopped romaine or arugula for a lighter, salad-style option

The orzo is tossed in lemon juice, olive oil, and fresh herbs for an extra flavor boost.

3. The Greek Salad Layer

I chop up cherry tomatoes, cucumber, red onion, and olives. Keep it simple, keep it fresh. You can also bulk it up with bell peppers or artichokes if you’re feeling fancy.

4. The Creamy Tzatziki

I make a super simple Greek yogurt-based tzatziki that comes together in 5 minutes and is so much better than store-bought. You can even add extra lemon or dill to make it your own.

Make It Your Way: Customization Ideas

Dairy-Free? Use a dairy-free yogurt for the tzatziki and skip the feta or use a vegan version.
Low-Carb? Serve over cauliflower rice or greens instead of orzo.
Add More Veggies: Roasted zucchini, eggplant, or red peppers are amazing in this.
Different Protein: These bowls also work with lamb or beef meatballs, grilled shrimp, or even crispy falafel.

meal prep tips

Storage: Keep everything in separate containers for optimal freshness. I store the meatballs, orzo, and veggies in one compartment and the tzatziki in another.
Reheating: Warm the meatballs and orzo in the microwave, then add the cold salad + tzatziki just before eating.
Shelf Life: Everything lasts 3–4 days in the fridge, making this perfect for Monday-Thursday lunches.