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These Greek Turkey Meatball Bowls are delicious and fresh, topped with rice, tzatziki, hummus, and veggies. You will love the fresh herbs in the meatballs, the bright lemony flavors, and the seasoned rice. This bowl is so filling and healthy! You can also serve with flatbread or pitas if you’d like – that’s how my kids like it best.

The best part about these Greek Turkey Meatball Bowls is the flavor! I’ve packed these meatballs with so much fresh flavor like fresh dill, oregano, mint, garlic, and lemon zest – then I cook the rice in chicken broth, just to give it more flavor. Combined with some fresh cucumbers, tomatoes, red onions, and lots of delicious tzatziki and hummus, this bowl will fill you up with all natural and healthy ingredients. My kids also loved it heated up in flatbread like a taco.

To see my other Greek-inspired recipes, click here.

I love to use ground turkey for these meatballs because it is light and not as heavy as other meats, but you can use any kind of ground meat (pork, beef, etc.). Whatever your preference is! Also, if you have picky eaters, you can section their food out into piles of rice, meat, veggies, etc. This is how my pickiest eater likes to have these.

If you want to make ahead, you can make up the meatballs and roll them out onto a parchment-lined baking pan, cover and chill until ready to bake. You can also bake them up and keep them warm in a crock pot until ready to serve.

Greek Turkey Meatball Bowls

Plum Street Collective

Prep Time 20

Cook Time 30

Assembly Time 5

Total Time 55

Serving Size 8

Ingredients

Greek Turkey Meatballs

2½ teaspoons salt
1 teaspoon fresh lemon zest
2 cloves garlic, grated
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, diced
2 tablespoons fresh oregano, chopped finely
1/4 cup fresh parsley, diced
2 teaspoons onion powder
2 tablespoons olive oil
2 lbs. ground turkey (can sub other ground meat)
1⅓ cup panko bread crumbs

Rice

3 cups jasmine rice (or other white rice)
4 cups chicken broth
2 tablespoons butter
1/2 teaspoon salt

Tzatziki (can use my recipe or store bought)

1/2 cucumber
1 cup plain Greek yogurt
1 teaspoon white vinegar
2 teaspoons fresh dill, chopped fine
1 teaspoon sugar
1/4 teaspoon salt

For Bowl Assembly

3 cups grape tomatoes, diced
2 cucumbers, chopped
1/2 red onion, diced finely
1 lemon, juiced
flatbread or pita bread
hummus, optional
Kalamata olives, optional

Instructions

Tzatziki

If you're making this instead of buying it, make first and chill. It tastes best when it's had a little time to chill in the fridge.
To make the Tzatziki, peel the cucumber and slice in half, lengthwise. Remove the seeds by scooping them out with a teaspoon.
Grate the cucumber with a hand grater, then squeeze all of the liquid out using a paper towel over the sink. Place the squeezed out cucumber in a bowl and add the rest of the tzatziki ingredients. Mix together, then cover and refrigerate until ready to serve.

Turkey Meatballs

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Set aside.
In a large bowl add all of the herbs, seasonings, and garlic for the meatballs, with the olive oil. Whisk these together. This helps to evenly distribute the flavors in the meatballs.
Then add the meat and the panko breadcrumbs. Mix together with your hands until just combined. Try to get everything evenly distributed but don't overwork.
Once mixed, use a cookie scoop to scoop balls of the meat onto the prepared pan. I prefer a small scoop for these so they are easier to eat in the bowls.
Bake to start for 15 minutes, then remove from oven and use tongs to flip each meatball over so it sears on each side.
Return to oven and bake for 15-20 more minutes until meatballs are nice and seared. Test to determine if they are done.
Once baked, remove from oven and set aside while you assemble the bowls.

Rice

While the meatballs are cooking, make the rice on the stovetop.
Add the rice, salt, butter, and chicken broth to a large saucepan. Mix well and cook over high heat until bubbling.
Then, cover and reduce heat to low and cook for 15-20 minutes until rice is fluffy.

Bowl Assembly

To assemble the bowls, make sure all your veggies are chopped (I like to squeeze the fresh lemon juice onto my diced red onions to cut the bite a little).
Then layer rice, meatballs, tzatziki, hummus, and veggies in a bowl. Cut flatbread into quarters and serve alongside the bowl.
Alternately, you can roll these up into little meatball burritos as well.
All these ingredients store very well in individual airtight containers and work wonderfully for leftovers as well.
Enjoy!

I hope you love these Greek Turkey Meatball Bowls as much as we do – they are a super filling and flavorful healthy meal for your whole family. Tag me with photos if you make this @plumstreetcollective on Instagram. Thanks for reading!