Description
Savor the delightful flavors of these Greek Turkey Meatball Bowls featuring juicy turkey meatballs, fluffy quinoa, and fresh salad greens.
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
- Prepare the Quinoa: In a medium saucepan, combine rinsed quinoa and water (or chicken broth). Bring to a boil, cover, and reduce the heat to low. Let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
- Mix the Meatball Ingredients: In a large mixing bowl, combine ground turkey, panko breadcrumbs, beaten egg, dried oregano, garlic powder, salt, and black pepper. Use your hands to mix everything together until well combined but avoid overworking the mixture.
- Form the Meatballs: With your hands, shape the turkey mixture into meatballs about 1-1.5 inches in diameter. This should make about 16 meatballs.
- Sear the Meatballs: In a large skillet, heat olive oil over medium-high heat. Once hot, add the meatballs and cook until golden brown on all sides, about 5 to 7 minutes. Make sure they are cooked through, reaching an internal temperature of 165°F.
- Assemble the Bowls: In serving bowls, add a generous scoop of quinoa, a handful of fresh mixed salad greens, and top with cherry tomatoes, diced cucumbers, slivers of red onion, Kalamata olives, and crumbled feta. Finally, nestle the warm turkey meatballs atop your salad ensemble.
- Drizzle with Tzatziki: Finish off your bowls with a creamy drizzle of tzatziki sauce and a sprinkle of fresh dill for that extra zing.
Notes
Make Ahead: The turkey meatballs can be prepared in advance and stored in the fridge for up to two days before cooking. Ingredient swaps are possible with ground chicken or beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 200mg