Greek Turkey Meatballs with Veggies

Greek meatball and vegetable bowl with pita triangles on a counter

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.

Course Dinner, Lunch, Main Course

Cuisine greek, Mediterranean

Prep Time 30

Cook Time 20

Total Time 50

Servings 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

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!
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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