Greek Turkey Meatball Bowls feature oven-baked herby feta and spinach filled turkey meatballs, cucumber and tomato salad, and creamy Greek vinaigrette over buttery couscous. Light, delicious, and perfect for meal prep or a quick and easy weeknight dinner.
What I really love about these Greek meatballs is their versatility. Toss them into this bowl, throw them into a pita and make a gyro, or use them as a topping on a delicious bed of Greek salad.
Ingredients for Greek Turkey Meatball Bowls
- Lean turkey – lean turkey is packed with protein and low in unhealthy fats, making it a delicious substitute for fattier cuts of meat, like hamburger or pork. It’s also rich in vitamin B.
- Almond meal – our recipe for meatballs replaces nutrient-lacking breadcrumbs with almond meal. It packs in healthy plant-based fats, act as a binding agent, and give a delicious nutty hint to these meatballs.
- Tomatoes – tomatoes are a fantastic source of lycopene, an antioxidant that helps protect your body from free radicals that work to damage your cells. They also help to lower bad cholesterol (LDL).
- Cucumber – cucumbers are almost 96% water, making them super hydrating. They’re also a great source of antioxidants. Plus we love the crunch they add to this recipe!
- Greek Yogurt – Greek yogurt is another healthy source of protein as well as a great source of probiotics. We swap it in for mayo in this recipe to give our vinaigrette a creamy consistency.
- Israeli Couscous – Israeli (pearl) couscous is made from a blend of semolina and whole wheat/white flour and has a delicious buttery, nutty flavor. It is a tasty upgrade from other grains, plus it packs in a healthy dose of fiber and protein.
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How to Make Greek Turkey Meatball Bowls
Step 1: Make Greek Turkey Meatballs
First, preheat the oven to 425°F.
Combine ground turkey, almond meal, spinach, feta cheese, parsley, garlic powder, oregano, black pepper, and salt in a large bowl. Mix well to incorporate all the ingredients.
Quick Tip: You can make your own almond meal by blending raw or roasted almonds in a high-powered blender until a fine powder forms. It saves you money and takes about 30 seconds!
Use a spoon or your hands to form 1½ inch meatballs. This recipe should yield about 20 to 22 meatballs, or less if you make larger meatballs.
Place the meatballs on a greased baking sheet. Cook for roughly 14 to 16 minutes. Cut one of the larger meatballs in half and check that the center is cooked through. If you use a meat thermometer, it should read 165F.
Remove the meatballs from the oven and tent with foil to keep warm until you’re ready to serve.
Step 2: Make Creamy Greek Vinaigrette
Combine olive oil, Greek yogurt, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper in a blender. Blend on high for 30 seconds to 1 minute, until smooth and creamy.
Transfer to a bowl. Cover and refrigerate until it’s time to serve.
Step 3: Assemble Greek Turkey Meatball Bowls
Bring a medium saucepan of water to a boil. Add 2 cups of Israeli (pearled) couscous and cook 8 to 10 minutes, or until tender. Strain any remaining water. Set aside.
Halve the tomatoes. Peel and quarter the cucumber. Combine the tomatoes, cucumber and 3 tablespoons of creamy Greek vinaigrette in a bowl. Toss to coat. Set aside.
When you’re ready to serve, divide the couscous, cucumber-tomato mixture, and meatballs among 5 bowls. Top with feta cheese and creamy Greek vinaigrette. Enjoy!
For meal prep, divide couscous, cucumber-tomato mixture, and meatballs among five Tupperware containers. Top with feta and creamy Greek vinaigrette. Refrigerate until needed. These bowls stay fresh for up to 7 days.
Greek Turkey Meatballs: Frequently Asked Questions (FAQ)
- How long to bake turkey meatballs – it will take 14 to 16 minutes for 1-1/2 inch meatballs baked at 425F, according to our recipe.
- Is turkey healthy – 93/7 lean ground turkey is low in saturated fat, high in protein, and low in sodium, making it an excellent healthy choice for making meatballs.
- Why are my turkey meatballs runny – you probably forgot to include a binder. Egg, breadcrumbs, or ground almond meal are great options for binder. They will soak up some of the moisture from the meat, which keeps the the meatballs juicy but not runny.
- What color should the inside of turkey meatballs be – when cooked through, turkey meatballs should be a light brown color (no longer pink) when fully cooked. You can also check for doneness using a meat thermometer. It will read 165F when done.
Check out our other lunch and dinner bowl recipes:
- Honey Garlic Shrimp Bowls
- Herb Chicken and Peach Bowls
- Chipotle Shrimp Bowls
- Black Pepper Tofu & Broccoli Bowls
- Coconut Shrimp Bowls
Let us know what you think about this recipe for Greek turkey meatball bowls by dropping a comment and/or rating on the recipe card below! Also, please consider sharing to social media/Pinterest if you enjoyed this recipe (we really appreciate your help)!
Greek Turkey Meatball Bowls
Ingredients
Greek Turkey Meatballs
- 1 lb 93% lean ground turkey
- ¼ c almond meal
- ¼ c spinach, finely chopped
- 2 Tbsp feta cheese
- 1 Tbsp fresh parsley, chopped
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp salt
Creamy Greek Vinaigrette
- ¼ c extra virgin olive oil
- ¼ c Greek yogurt (whole milk or low fat)
- 2 Tbsp red wine vinegar
- 2 garlic cloves
- 1 lemon juice
- 1 tsp dried oregano
- 1 tsp Dijon or ground mustard
- ½ tsp dried basil
- ¼ tsp black pepper
- ¼ tsp salt
Greek Turkey Meatball Bowls
- 2 c Israeli couscous (pearl couscous), uncooked
- 1 pint cherry tomatoes, sliced
- 1 cucumber, peeled and diced
- â…“ c feta cheese
Instructions
Greek Turkey Meatballs
- Preheat oven to 425°F.
- Combine ground turkey, almond meal, spinach, feta cheese, parsley, garlic powder, oregano, black pepper, and salt in a large bowl. Mix well to incorporate all the ingredients.
- Use a spoon or your hands to form 1½ inch meatballs. This recipe should yield about 20 to 22 meatballs, or less if you make larger meatballs.
- Place the meatballs on a greased baking sheet. Cook for roughly 14 to 16 minutes. Remove from the oven and tent with foil to keep warm until you're ready to serve.
Creamy Greek Vinaigrette
- Combine olive oil, Greek yogurt, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper in a blender. Blend on high for 30 seconds to 1 minute, or until smooth and creamy. Transfer to a bowl. Cover and refrigerate until you're ready to serve.
Greek Turkey Meatball Bowls
- Bring a medium saucepan of water to a boil. Add 2 cups of Israeli (pearled) couscous and cook 8 to 10 minutes, or until tender. Strain any remaining water. Set aside.
- Halve tomatoes. Peel and quarter the cucumber. Combine tomatoes, cucumber and 3 tablespoons of creamy Greek vinaigrette in a bowl. Toss to coat. Set aside.
- Divide couscous, cucumber-tomato mixture, and meatballs into 5 bowls. Top with feta cheese and creamy Greek vinaigrette. Enjoy!
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