Greek Turkey Meatball Bowls with Quinoa and Tzatziki

Name: Greek Turkey Meatball Bowls with Quinoa and Tzatziki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Ground Turkey (93% lean recommended); 1 cup Panko Breadcrumbs (30g); 1 large Egg (beaten); 2 tbsp Fresh Parsley (finely chopped); 1 tbsp Dried Oregano; 2 tbsp Olive Oil (for pan-searing); 1 cup White Quinoa (170g dry); 2 cups Water or Broth (480ml); 2 cups Cucumbers (diced raw Persian or English); 1 cup Cherry Tomatoes (halved); 1 small Red Onion (thinly sliced raw crescents); 1 2 Kalamata Olives (whole, pitted); 1 cup Greek Yogurt (for creamy white tzatziki); 4 sprigs Fresh Dill (for garnish)

Greek Turkey Meatball Bowls offer a vibrant Mediterranean meal that balances lean protein with a mix of flavors and textures. The dish features golden-brown pan-seared turkey meatballs paired with a fluffy base of white quinoa and topped with crisp vegetables. Each serving is enhanced by a creamy tzatziki sauce, creating a satisfying and refreshing experience. Perfect for both weeknight dinners and meal prep, these bowls are nutritious and visually appealing.

0(0)

45 min total4 servings

Ingredients

Cook Mode (keeps screen on)

Servings

•1 lb Ground Turkey (93% lean recommended)
•1 cup Panko Breadcrumbs (30g)
•1 large Egg (beaten)
•2 tbsp Fresh Parsley (finely chopped)
•1 tbsp Dried Oregano
•2 tbsp Olive Oil (for pan-searing)
•1 cup White Quinoa (170g dry)
•2 cups Water or Broth (480ml)
•2 cups Cucumbers (diced raw Persian or English)
•1 cup Cherry Tomatoes (halved)
•1 small Red Onion (thinly sliced raw crescents)
•1 2 Kalamata Olives (whole, pitted)
•1 cup Greek Yogurt (for creamy white tzatziki)
•4 sprigs Fresh Dill (for garnish)

Instructions

1
Rinse quinoa in a fine-mesh strainer.
2
Combine quinoa with water and a pinch of salt in a pot, bring to a boil, then simmer covered for 15 minutes.
3
Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
4
In a large mixing bowl, combine turkey, breadcrumbs, egg, parsley, oregano, salt, and pepper.
5
Roll the mixture into 1.5-inch balls.
6
Heat oil in a skillet and sear meatballs until a deep golden-brown caramelized crust forms on all sides and the internal temperature reaches 165°F (74°C).
7
While the meatballs rest, dice cucumbers into 1/2-inch cubes, halve the cherry tomatoes, and slice the red onion into very thin crescents.
8
Grate half a cucumber and squeeze it through a paper towel to remove excess liquid.
9
Stir the grated cucumber into the Greek yogurt along with lemon juice, minced garlic, and dried dill.
10
Layer quinoa in a shallow bowl; arrange meatballs, diced cucumbers, tomatoes, onions, and olives in sections.
11
Dollop a generous swirl of tzatziki in the center and garnish with fresh dill sprigs.