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Close up shot of a plate of Greek turkey meatballs, with 2 plates, a jar of couscous, and a bowl of peppers in the background.
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Greek Turkey Meatball Bowls

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.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Greek
Keyword: Bowls, Greek, Meatballs, Turkey Meatballs
Servings: 5 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
  • ⅓ 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!