• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • Meal Plans
  • Subscribe
  • About
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • Meal Plans
    • Subscribe
    • About
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Flexitarian

    Greek Turkey Meatballs with Veggies (Meal Prep Bowls)

    Published: Sep 29, 2022 / Modified: Oct 3, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 7
    Jump to Recipe Print
    Greek turkey meatballs with veggies in a bowl under text box with recipe title
    Greek meatballs served with roasted vegetables, yogurt, and rice in a bowl
    images of Greek meatball and vegetable bowls separated by text box with recipe name

    Need a healthy meal prep recipe? Make bowls out of turkey meatballs with veggies, all cooked on a sheet pan for easy clean-up! With Greek-inspired ingredients like parsley, oregano, feta, peppers, eggplant, summer squash, brown rice, and tzatziki, these Mediterranean meatball bowls are bursting with flavor.

    Greek meatball and vegetable bowl with pita triangles on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    About a year ago, I saw a funny comment on Twitter that said that the way dishwashers are set up isn’t ideal for millennials. The reasoning was that my generation loves making things into bowl meals. So, the average dishwasher that has more racks for plates and not enough for bowls isn’t great for our cooking preferences!

    This is a millennial stereotype that I definitely fit. I love making bowl meals, whether it’s a burrito or fajita bowl, spring roll in a bowl, or my latest obsession — fish taco bowls (topped with my mango salsa)! Apparently, I’m not the only one.

    Bowl meals have a lot of characteristics that make them a good option for busy people. They can be served for dinner or lunch and usually store and reheat well. Different components can be prepared at different times if you’re not able to make everything at once.

    This recipe for turkey meatballs with veggies has all of those features. The main components can all be cooked at the same time on a single sheet pan, and you can prep the other fix-ins while they cook or at a different time. The bowls taste delicious warm or cold, too. Feel free to add whatever toppings you see fit, but I highly recommend tzatziki, chopped tomatoes, pita triangles, and feta cheese.

    ground turkey, breadcrumbs, garlic, seasonings, onion, vegetables, pita, and yogurt on a counter

    How to Make Turkey Meatballs with Veggies

    For the full recipe card with the ingredients list and instructions, scroll down to the bottom of the post. Here’s an overview of the steps for this recipe, followed by my expert tips!

    1. Prepare the meatballs. Combine the ground turkey with the seasonings, breadcrumbs, and beaten egg in a large bowl. Form about 12 meatballs with your hands and place them on the center of a large baking sheet lined with foil or parchment.
    2. Prepare the vegetables. Cut up some bell peppers, red onion, eggplant, and summer squash. Toss with olive oil, salt, and pepper or use Greek seasoning. Spread them out surrounding the meatballs on the baking sheet.
    3. Roast the meatballs and vegetables.
    4. Prepare the other bowl components. Whip up the tzatziki and rice or couscous. Gather the feta cheese, slice pita into triangles, and chop up some tomatoes and/or lettuce.
    5. Serve the turkey meatballs with veggies with the grain you prepared and toppings of choice. Enjoy!
    ingredients for Greek turkey meatballs mixed together in a bowl
    Turkey meatballs and chopped vegetables spread out on a baking sheet lined with foil

    Expert Tips

    • Time-saving tips: You can make any and all of the components in advance if desired. Using microwaveable packets of brown rice (or grain of choice) and/or store-bought tzatziki will also save you time.
    • Equipment: Use a large sheet pan, like my favorite Nordic Ware half sheet, for this recipe so that you can spread the vegetables out in a single layer. If they overlap, they may get soggy in the oven.
    • Substitutions: If you want to use different vegetables, try to use soft ones that don’t take a long time to cook so that they will be ready in the same amount of time that it takes the meatballs to cook. You could try green beans, asparagus, mushrooms, or tomatoes if you don’t like the ones that I used. Ground chicken can be used in place of turkey. Ground beef would also work, but the flavors would be different.
    • Make gluten-free: Use gluten-free breadcrumbs or gluten-free ground oats in place of the regular breadcrumbs in the meatballs, serve with a gluten-free grain, and skip the pita.
    • Seasonings: I used the Trader Joe’s Za’atar seasoning (note: Za’atar is not from Greece but I like the flavors) to season my veggies and they turned out really delicious! You can also use a Greek seasoning blend, lemon pepper, or just a mix of dried basil, dill, rosemary, and garlic powder. Feel free to experiment.
    • Storage: Turkey meatballs with veggies, as well as the toppings and fix-ins, will keep for about five days in airtight containers in the refrigerator. Store the components in separate containers. Assemble the bowls when you want to eat.
    two Greek meatball and veggie bowls next to each other on a counter

    More Meal Prep Bowls

    Love my Mediterranean turkey meatballs with veggies? You may also enjoy the Healthy Chicken Fajita Bowls, Cauliflower al Pastor Bowls, Deconstructed Spring Roll in a Bowl, Salmon Teriyaki Bowl, and Spicy Peanut Tofu Buddha Bowl.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    Greek meatball and vegetable bowl with pita triangles on a counter

    Greek Turkey Meatballs with Veggies

    These Mediterranean meatball bowls are full of delicious, Greek-inspired flavors. Roasted peppers, onions, eggplant, and squash are served with turkey meatballs, brown rice, tzatziki, and any other toppings of your choice.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 30 mins
    Cook Time: 20 mins
    Total Time: 50 mins
    Servings: 4 bowls
    Calories: 551kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    Greek turkey meatballs

    • 1 pound ground turkey
    • ½ cup panko breadcrumbs - can sub regular or seasoned breadcrumbs
    • ¼ cup diced red onion
    • 3 cloves garlic - minced
    • ¼ cup chopped fresh parsley
    • ½ cup crumbled feta cheese
    • ½ teaspoon dried oregano
    • ¼ teaspoon salt
    • 1 egg - beaten

    Roasted vegetables

    • 1 bell pepper - cut into 2-inch squares
    • 1 red onion - cut into 2-inch squares
    • 1 eggplant - cut into 1-inch pieces
    • 1 summer squash - cut into 1-inch pieces
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon Greek seasoning - can sub lemon pepper or just salt and pepper to taste

    Tzatziki

    • ½ cup plain Greek yogurt
    • ¼ cup grated cucumber
    • 2 teaspoons lemon juice
    • 1 clove garlic - minced
    • ½ teaspoon dried dill
    • Salt - to taste

    Other bowl ingredients

    • 1.5 cups cooked brown rice - can sub couscous or other grain of choice
    • 1 cup chopped lettuce
    • 1 cup chopped tomato
    • ½ cup crumbled feta cheese
    • 2 pita bread - sliced into triangles
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
    • In a large mixing bowl, combine the ingredients for the meatballs: ground turkey, breadcrumbs, red onion, garlic, parsley, oregano, feta cheese, salt, and beaten egg. Mix well. Form 12 meatballs from the batter with your hands. Place them in the center of the large baking sheet.
    • Prepare the vegetables. Toss them in olive oil and Greek seasoning (or seasoning of choice, you can also just use salt and pepper). Spread the veggies out in a single layer surrounding the meatballs on the baking sheet.
    • Roast the meatballs and vegetables for 18 to 23 minutes or until the meatballs are cooked through and a meat thermometer inserted in the middle of one reads 165°F.
    • While they are roasting, prepare the other ingredients. Prepare the brown rice or grain of choice according to package directions. I highly recommend making the grain in advance or using microwaveable packets of brown rice or another grain to save time. Gather the other toppings.
    • Make the tzatzki by stirring together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt to taste.
    • Serve the meatballs and veggies with the rice, tzatziki, chopped tomatoes and lettuce, pita triangles, and feta cheese. Enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • The recipes makes about 12 meatballs (about 3 per bowl).
    • You can prep any and all of the components in advance and store them in the refrigerator until you’re ready to eat the bowls. Keep them in separate containers. They will last for about five days. Enjoy the bowls cold, or reheat the veggies and meatballs in the microwave for a minute or two before adding toppings.

    Nutrition

    Serving: 1bowl | Calories: 551kcal | Carbohydrates: 58g | Protein: 45g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 138mg | Sodium: 842mg | Potassium: 1211mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2041IU | Vitamin C: 65mg | Calcium: 303mg | Iron: 4mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great meal! – Lizzie

    More Flexitarian Recipes

    • deconstructed cabbage roll in a skillet with a spoon on a counter
      Deconstructed Cabbage Roll Skillet with Quinoa
    • mushroom orzo and chicken dish in a cast iron skillet on a counter
      Creamy Chicken Mushroom Orzo Skillet
    • spinach chicken meatballs on a serving plate with a fork in one of them
      Healthy Spinach Chicken Meatballs
    • cabbage chicken soup topped with chopped cilantro on a counter next to garnishes
      Coconut Cabbage Chicken Soup
    • 7

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • chocolate coconut chickpea cookie dough balls on a serving plate
      Coconut Chickpea Cookie Dough Balls
    • banana chia pudding topped with sliced bananas and coconut in a jar
      Banana Chia Pudding
    • slice of a sheet pan veggie omelet on a plate next to the baking sheet
      Sheet Pan Omelet with Veggies
    • almond granola in a bowl in front of a sheet pan with granola
      Almond Granola with Honey and Vanilla

    Soup Recipes

    • broccoli almond soup with feta in a soup crock on a counter
      Broccoli Almond Soup with Feta
    • Kabocha Squash Soup in a bowl with coconut milk and thyme
      Kabocha Squash Soup with Coconut Milk and Apple Cider
    • swede and potato soup in a bowl topped with crispy onions
      Swede Soup with Crispy Onions
    • vegan tomato bisque topped with fresh basil in a bowl on a counter
      Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC