Greek Turkey Meatball Bowls
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!).
Ingredients
- For the Turkey Meatballs:
- 1 lb ground turkey 93% lean
- 1 egg
- ¼ cup gluten-free breadcrumbs or almond flour
- 2 cloves garlic minced
- 1/4 cup feta cheese
- ¼ cup finely chopped red onion
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
- Zest of 1 lemon
- ½ tsp salt
- ¼ tsp pepper
For the Lemon Orzo or GF option:
- 1 cup orzo or gluten-free rice-shaped pasta
- Zest + juice of 1 lemon
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill or parsley
- Salt & pepper to taste
- GF Option: Substitute with cooked quinoa rice, or RightRice if you’re fully gluten-free
For the Bowls:
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup kalamata olives sliced
- ¼ cup red onion thinly sliced
- ½ cup crumbled feta cheese
- Optional: shredded romaine or arugula
- tzatziki sauce
Let's Make It
Make the Meatballs:
- Preheat oven to 400°F.
- In a large bowl, mix all turkey meatball ingredients until well combined.
- Roll into 16 small meatballs and place on a parchment-lined baking sheet.
- Bake for 18–20 minutes, flipping halfway, until golden and cooked through.
Cook the Orzo (or quinoa):
- Cook according to package instructions. Drain and toss with lemon juice, zest, olive oil, fresh herbs, salt, and pepper.
Mix Tzatziki:
- Stir all tzatziki ingredients together in a small bowl. Taste and adjust seasoning. Chill until ready to use.
Assemble the Bowls:
- Divide orzo among 4 containers. Top with 4 meatballs, veggies, olives, and feta. Add a dollop of tzatziki and a handful of greens if desired.