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A close-up view of a healthy quinoa bowl topped with turkey meatballs, fresh tomatoes, cucumber, and red onion.

Greek Turkey Meatball Bowls: A Quick & Healthy Meal

These Greek Turkey Meatball Bowls are the perfect healthy and flavorful meal! Juicy turkey meatballs, fluffy quinoa, fresh veggies, and a creamy homemade tzatziki sauce come together in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey (93/7 lean is best)
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs (panko or regular)
  • 1 large egg, beaten
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil for cooking
  • 1 cup plain Greek yogurt
  • 1/2 English cucumber, grated and squeezed of excess water
  • 1 tablespoon lemon juice, fresh
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, chopped
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, halved
  • 1/4 cup crumbled feta cheese
  • Fresh lemon wedges, for serving

Equipment

  • 1 Large Skillet
  • 2 Mixing bowls

Method
 

  1. In a medium bowl, combine the Greek yogurt, grated cucumber, lemon juice, minced garlic, and fresh dill. Stir until everything is well incorporated. Season with salt and pepper to your liking. Cover and refrigerate while you prepare the rest of the components.
  2. In a large bowl, add the ground turkey, finely chopped red onion, minced garlic, breadcrumbs, beaten egg, dill, oregano, salt, and pepper. Use your hands to gently mix all the ingredients until just combined. Roll the mixture into 1-inch meatballs.
  3. Heat the olive oil in a large skillet or pan over medium-high heat. Carefully place the meatballs in the skillet. Cook for 8-10 minutes, turning occasionally, until they are golden brown on all sides and cooked through completely.
  4. Divide the cooked quinoa evenly among four bowls. Top with the cooked turkey meatballs. Arrange the halved cherry tomatoes, chopped cucumber, sliced red onion, and Kalamata olives around the meatballs. Drizzle generously with your homemade tzatziki sauce and sprinkle with crumbled feta cheese. Serve immediately with a fresh lemon wedge on the side.

Notes

Don't Squeeze the Meatballs: When forming your meatballs, be gentle. Overworking the meat will result in dense, tough meatballs instead of light and juicy ones.
Squeeze the Cucumber: For the tzatziki, make sure to squeeze out as much moisture as possible from the grated cucumber. This is the key to a thick, creamy sauce that isn't watery.