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Greek Turkey Meatball Bowls with fluffy quinoa and tzatziki sauce

Greek Turkey Meatball Bowls

A delicious and wholesome meal combining tender turkey meatballs, fluffy quinoa, and cool, creamy tzatziki, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
For the quinoa
  • 1 cup quinoa
  • 2 cups water or broth
For the tzatziki
  • 1 medium cucumber, diced
  • 1 cup Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • to taste salt and pepper
For garnish
  • to taste fresh parsley or dill

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix the ground turkey, breadcrumbs, parmesan cheese, egg, minced garlic, oregano, salt, and pepper.
  3. Form this mixture into meatballs and place them on a baking sheet.
Cooking
  1. Bake the meatballs for 20-25 minutes until they are cooked through and golden brown.
  2. While the meatballs are baking, rinse the quinoa under cold water.
  3. In a pot, combine the quinoa with the water or broth. Bring to a boil, then reduce the heat, cover the pot, and let it simmer for 15 minutes until the quinoa is fluffy.
  4. For the tzatziki sauce, mix the diced cucumber, Greek yogurt, olive oil, lemon juice, salt, and pepper in a bowl until well combined.
Serving
  1. Place a generous portion of fluffy quinoa in bowls, top it with turkey meatballs, and drizzle with the creamy tzatziki.
  2. Garnish with fresh parsley or dill for an extra burst of flavor.

Notes

Store leftovers in airtight containers. They will stay fresh for up to 3 days in the refrigerator. To reheat, warm meatballs in the oven or microwave.
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