Turkey Meatball Mediterranean Bowls
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Protein-Rich
Ingredients
Scale
- 1 lb ground turkey (93% lean)
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked basmati rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- 1/2 cup hummus or tzatziki sauce
- Fresh lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil spray to prevent the meatballs from sticking.
- In a large mixing bowl, combine the ground turkey, panko breadcrumbs, beaten egg, minced garlic, dried oregano, chopped parsley, lemon zest, salt, and pepper. Use your hands or a fork to mix everything together until just combined. Do not overmix, as this can make the meatballs tough.
- Scoop about 2 tablespoons of the turkey mixture at a time and roll into 1-inch balls. Place them on the prepared baking sheet, leaving a little space between each. Bake for 18–20 minutes, or until the meatballs reach an internal temperature of 165°F and are slightly golden on the outside.
- While the meatballs are in the oven, prepare your bowl base. If you haven’t already, cook your rice or quinoa according to package instructions. Wash and chop the tomatoes, cucumber, and red onion.
- Divide the cooked grains among four bowls. Top each bowl with 4–5 turkey meatballs. Arrange the tomatoes, cucumber, red onion, olives, and feta cheese around the meatballs. Add a generous dollop of hummus or tzatziki to the side.
- Garnish with extra fresh parsley and serve with a lemon wedge on the side to squeeze over the bowl just before eating.