Greek Turkey Meatball Bowls

The easiest and besttttt weeknight dinner, especially in the summer!

Ingredients:

Greek Turkey Meatballs

• 2 lbs 93/7 lean ground turkey

• 1 large egg

• ½ cup panko breadcrumbs

• ¼ cup crumbled feta cheese

• 2 tbsp fresh parsley, chopped

• 2 tsp dried oregano

• 2 cloves garlic, minced

• 1 tsp onion powder

• 1 tsp salt

• ½ tsp black pepper

Greek Cucumber Tomato Salad

• 1 English cucumber, diced

• 2 cups cherry tomatoes, halved

• ¼ red onion, thinly sliced

• ¼ cup crumbled feta cheese

• 1 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• 1 tsp dried oregano

• Salt and black pepper, to taste

For the Bowls

• Cooked jasmine or basmati rice

• Tzatziki (i just used store bought!)

• Fresh parsley and lemon wedges, for serving

Instructions

Make the Meatballs

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, combine the ground turkey, egg, breadcrumbs, feta, parsley, oregano, garlic, onion powder, salt, and pepper. Mix until just combined.

3. Roll into 24 evenly sized meatballs (about 2 tablespoons each) and place on the prepared baking sheet.

4. Bake for 18-22 minutes, or until the meatballs reach an internal temperature of 165°F.

Make the Salad

While the meatballs are baking, combine the cucumber, tomatoes, red onion, feta, olive oil, red wine vinegar, oregano, salt, and pepper in a large bowl. Toss until everything is evenly coated.

Assemble the Bowls

Divide the cooked rice between bowls or meal prep containers. Top with 4 meatballs, a generous scoop of the cucumber tomato salad, and a dollop of tzatziki. Garnish with fresh parsley and a squeeze of lemon, if desired.

Nutrition

Per serving (4 meatballs, approximately ½ cup cooked rice, cucumber tomato salad, and 2 tablespoons tzatziki):

• Calories: ~485

• Protein: 36g

• Carbohydrates: 34g

• Fat: 20g

Nutrition is an estimate and may vary based on specific ingredients used!