A wholesome Greek Turkey Meatball Bowl brimming with vibrant flavors and healthy ingredients, perfect for any meal.
Author:info-pennykitchengmail-com
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mediterranean
Diet:Healthy, Low Carb
Ingredients
Scale
1 lb ground turkey (Lean (93/7) works best.)
1/4 cup panko breadcrumbs (Or standard unseasoned breadcrumbs.)
1 large egg (Lightly beaten.)
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (For pan-searing.)
1 cup dry quinoa (Rinsed well.)
2 cups water (Or light chicken broth.)
4 cups fresh mixed salad greens
1 cup cherry tomatoes (Halved.)
2 Persian cucumbers (Diced.)
1/4 cup raw red onion (Cut into thin slivers.)
1/2 cup feta cheese (Crumbled.)
1/2 cup Kalamata olives (Pitted.)
1/2 cup tzatziki sauce (Thick and creamy.)
2 tbsp fresh dill (Finely minced.)
Instructions
Prepare the quinoa by rinsing under cold water in a fine-mesh strainer and combining with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
Mix the meatball ingredients in a large bowl—combine ground turkey, panko breadcrumbs, beaten egg, oregano, garlic powder, salt, and black pepper until just combined.
Form the meatballs using your hands, shaping the mixture into small meatballs, about 1.5 inches in diameter.
Sear the meatballs in olive oil over medium heat for about 5-7 minutes until browned and cooked through.
Prepare the salad base by combining mixed greens, cherry tomatoes, diced cucumbers, and slivers of raw red onion in a large bowl.
Serve by plating quinoa, layering it with the salad mixture, and topping with warm meatballs.
Garnish with crumbled feta cheese, Kalamata olives, a dollop of tzatziki sauce, and a sprinkle of fresh dill.
Notes
Serve with warm pita bread and additional tzatziki sauce. Pair with chilled white wine or sparkling water with lemon slices.