Healthy Greek Turkey Meatball Bowls
A nutritious and flavorful dish combining lean ground turkey with fresh vegetables and creamy tzatziki sauce.
Ingredients
For the Meatballs
- 1 lb lean ground turkey You can substitute with ground chicken or a plant-based alternative.
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced Divided into two parts.
- 1 tsp dried oregano
- 1 tsp salt Additional salt to taste.
- 1/2 tsp black pepper Additional pepper to taste.
For the Tzatziki Sauce
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh dill or mint, chopped Choose one or the other.
- 1 tsp salt Adjust to taste.
- 1 tsp black pepper Adjust to taste.
For the Bowl Assembly
- 1 cucumber diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion thinly sliced
- 1/4 cup Kalamata olives, pitted and chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the lean ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, salt, and black pepper. Mix everything thoroughly, then form the mixture into meatballs.
Cooking
- Arrange the meatballs on a baking sheet and cook in the preheated oven for about 20-25 minutes or until they are fully cooked through and nicely browned.
- While the meatballs are baking, prepare the tzatziki sauce by mixing Greek yogurt, lemon juice, minced garlic, chopped dill or mint, salt, and pepper in a separate bowl until well blended.
Assembly
- Once the meatballs are done, layer the meatballs in a serving bowl with diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
- Drizzle generously with the prepared tzatziki sauce and enjoy your meal fresh!
Notes
Store leftovers in airtight containers in the refrigerator for about 3-4 days. Freeze the meatballs (without sauce) for up to 3 months. Reheat thoroughly before serving.