Greek Bowls with Turkey Meatballs
These Greek turkey meatball bowls are fresh, flavorful, and packed with protein. Juicy herb-seasoned meatballs pair perfectly with bright salad, fluffy couscous, and a creamy yogurt sauce for a balanced Mediterranean meal.
Ingredients
Method
- Make the Meatballs: Preheat oven to 400°F. In a bowl, mix turkey, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper until combined. Form into small meatballs. Heat olive oil in a skillet over medium heat and sear meatballs for 2–3 minutes per side until golden. Transfer to a baking sheet and bake for 10–12 minutes until cooked through.
- Cook the Couscous: Bring chicken broth, olive oil, and salt to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- Prepare the Salad: In a bowl, combine cucumber, tomatoes, red onion, feta, olive oil, red wine vinegar, dill, salt, and pepper. Toss well.
- Make the Sauce: In a small bowl, mix Greek yogurt, lemon juice, dill, salt, and pepper until smooth.
- Assemble the Bowls: Divide couscous into bowls. Top with turkey meatballs and Greek salad. Drizzle with yogurt sauce if using.
Nutrition
Notes
- Store sauce separately to keep everything fresh
- Reheat meatballs in oven or air fryer for best texture
- Swap couscous for quinoa or rice for variation
- Add olives or hummus for extra Mediterranean flavor
- Chop veggies fresh for best crunch
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