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Greek Turkey Meatball Bowls

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.
Prep Time 20 minutes
Cook Time 30 minutes
Assembly Time 5 minutes
Total Time 55 minutes
Servings 8
Author Plum Street Collective

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!