Greek Turkey Meatball Bowl Recipe
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
For the Turkey Meatballs:
- 1 lb ground turkey
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- ¼ cup whole wheat breadcrumbs
- ¼ cup finely chopped fresh parsley
- 1 egg
- 1 tbsp Dash Salt Free Original Blend
- 1 tsp dried oregano
- ½ tsp ground black pepper
- ¼ cup crumbled feta cheese
For the Greek Yogurt Tzatziki Sauce:
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp olive oil
- ½ tsp Dash Salt Free Original Blend
- ¼ tsp ground black pepper
For the Bowl:
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and halved
- ¼ cup crumbled feta cheese (optional)
- Fresh parsley or dill for garnish
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- 2. In a large bowl, combine the ground turkey, finely chopped onion, minced garlic, whole wheat breadcrumbs, finely chopped parsley, egg, Dash Salt Free Original Blend, dried oregano, ground black pepper, and crumbled feta cheese. Mix until all ingredients are well combined.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown.
- Make the Tzatziki Sauce: In a medium bowl, combine the plain Greek yogurt, grated cucumber, minced garlic, fresh lemon juice, chopped dill, olive oil, Dash Salt Free Original Blend, and ground black pepper. Mix well and refrigerate until ready to use.
- Assemble the Bowl: Divide the cooked brown rice or quinoa among four bowls. Top each bowl with cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Add the baked turkey meatballs to each bowl. Drizzle with the prepared tzatziki sauce and garnish with fresh parsley or dill.
