Description
This Mediterranean Bowl features flavorful ground turkey meatballs seasoned with herbs and spices, served over a bed of cooked quinoa or brown rice and topped with fresh vegetables, kalamata olives, crumbled feta, and creamy tzatziki sauce. A vibrant, healthy meal perfect for a quick dinner packed with Mediterranean flavors.
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Bowl Ingredients
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup tzatziki sauce (store-bought or homemade)
- Fresh lemon wedges for serving
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine the ground turkey, finely chopped onion, minced garlic, fresh parsley, dried oregano, ground cumin, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into small meatballs, approximately 1 inch in diameter, ensuring they hold together well for cooking.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs. Cook them, turning occasionally, until browned on all sides and cooked through, about 10 to 12 minutes.
- Prepare the Base and Vegetables: While the meatballs are cooking, prepare 1 cup of quinoa or brown rice according to package instructions. Chop the cherry tomatoes, cucumber, kalamata olives, and thinly slice the red onion for topping.
- Assemble the Bowl: Divide the cooked quinoa or brown rice evenly among bowls. Arrange the cooked meatballs on top, then add halved cherry tomatoes, diced cucumber, sliced olives, and red onion. Sprinkle crumbled feta cheese over the top.
- Add Tzatziki and Garnish: Drizzle tzatziki sauce generously over each bowl. Garnish with fresh lemon wedges on the side for squeezing over before eating. Serve immediately and enjoy.
Notes
- For a vegetarian version, substitute ground turkey meatballs with falafel or grilled vegetables.
- Use store-bought tzatziki for convenience or homemade for extra freshness.
- Quinoa offers a gluten-free, protein-rich base; brown rice works well as a heartier option.
- Make sure the meatballs are cooked through, reaching an internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
