Juicy, baked Greek turkey meatballs are one of my favorite quick, high-protein dinners — and these bowls are no exception.

Packed with oregano, garlic, and fresh herbs, the meatballs stay tender and flavorful while baking to golden perfection. Served over fluffy rice and topped with a crisp cucumber-tomato salad and creamy tzatziki, these bowls are light, fresh, and perfectly balanced.

They’re ideal for meal prep and make a wholesome weeknight dinner, whether you’re looking for Mediterranean-inspired flavors, a no added sugar recipe, or a healthy, high-protein meal that everyone will love. For a dairy-free option, just swap in coconut or almond milk yogurt for the tzatziki and skip the feta topping. So easy!

Greek Turkey Meatballs: A Healthy Weeknight Favorite

These Greek turkey meatballs are such a delicious way to enjoy lean protein with bold Mediterranean flavors.

Ground turkey is naturally high in protein and low in saturated fat, making it a great choice for muscle support and sustained energy. Paired with garlic, oregano, and fresh parsley, these baked meatballs are not only flavorful but also packed with nutrients that support immune function and digestion.

Serving them over rice (or cauliflower rice) adds satisfying carbs without weighing you down, while the crisp cucumber salad provides hydration, vitamins, and fiber. A dietitian-approved (by yours truly 😊) meal for any night of the week!

Tzatziki, Cucumber Salad, and Meal Prep Tips

If you’re new around here (hi!), then I have to quickly mention that this is just one of a handful of Greek recipes on my blog. I love Mediterranean food so much and just can’t help myself.

But what really makes these bowls stand out is the creamy homemade tzatziki and refreshing cucumber-tomato salad. Tzatziki adds protein and probiotics if you use Greek yogurt, while the salad keeps things light, crunchy, and full of vitamins.

And the best part? All of the components can be made ahead for simple meal prep — store the meatballs, rice, and salad separately in airtight containers for up to four days. When it’s time to eat, just reheat the meatballs and rice, assemble your bowl, and enjoy a fresh, Mediterranean-inspired meal any night of the week. Hope you love it! Let me know what you think below.

Ingredients You’ll Need:

For the Turkey Meatballs:

• Ground turkey
• Pasture-raised egg
• Garlic cloves
• Red onion
• Breadcrumbs (sub gluten-free, if needed)
• Fresh parsley
• Dried oregano
• Sea salt
• Black pepper
• Olive oil (for brushing or drizzling)

For the Cucumber Salad:

• English cucumber
• Cherry tomatoes
• Red onion
• Olive oil
• Red wine vinegar
• Sea salt
• Freshly ground black pepper
• Fresh dill or parsley

To Make the Tzatziki Sauce:

• Greek yogurt (or dairy-free yogurt of choice, I like Cocojune)
• Cucumber
• Garlic clove
• Olive oil
• Lemon juice
• Fresh dill
• Sea salt

To Serve:

• Cooked white or brown rice (or cauliflower rice)
• Crumbled feta (or dairy-free alternative), optional
• Lemon wedges, for serving

How To Make Greek Turkey Meatball Bowls with Tzatziki & Cucumber Salad

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Make the Turkey Meatballs
In a large bowl, combine the ground turkey, egg, garlic, onion, breadcrumbs, parsley, oregano, salt, and pepper. Mix until just combined — avoid overmixing so the meatballs stay tender.

Use a cookie scoop or your hands to form about 16 meatballs (roughly 1 ½ inches each) and arrange evenly on the baking sheet. Brush or drizzle lightly with olive oil.

Bake for 18–20 minutes, or until golden and cooked through (165°F internal temp).

Prepare the Cucumber Salad
In a medium bowl, combine cucumber, tomatoes, onion, olive oil, vinegar, salt, pepper, and herbs. Toss gently and set aside.

Make the Tzatziki
In a small bowl, whisk together Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt until smooth. Adjust lemon or salt to taste.

Assemble the bowls
Add a scoop of rice to each bowl, top with meatballs, cucumber salad, and a generous spoonful of tzatziki.

Garnish with fresh herbs, feta (if using), and a squeeze of lemon. Enjoy!

To Store:

Store components separately in airtight containers up to 4 days.

Reheat meatballs and rice before assembling, or enjoy cold for a refreshing lunch.

Recipe Substitutions & Questions

Looking for swaps and substitutions? I’ve got you covered with that here:

Meatballs

• You can use gluten-free breadcrumbs instead of regular breadcrumbs to make the meatballs gluten-free.
• Ground chicken or lean beef can be used in place of ground turkey for the meatballs while keeping them flavorful and protein-packed.
• You can swap fresh parsley for fresh dill in the meatballs if you want a slightly different herb flavor.

Cucumber-Tomato Salad

• You can swap fresh parsley for fresh dill in the salad if you prefer a slightly different herb flavor.
• If you like a little extra crunch, add extra chopped cucumber or cherry tomatoes to the salad or on top of the assembled bowls.

Tzatziki

• For a dairy-free version, swap in a thick coconut or almond milk yogurt and skip the feta topping.
• For a tangier tzatziki, you can add a little extra lemon juice or red wine vinegar to taste.

Serving / Rice Base

• If you prefer a lower-carb option, serve the meatballs over cauliflower rice instead of white or brown rice.

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How do I make Greek turkey meatballs tender and flavorful?

To make Greek turkey meatballs tender, avoid overmixing the ground turkey when combining it with breadcrumbs, herbs, and seasonings. Baking at 400°F for 18–20 minutes ensures they stay juicy, while fresh oregano, garlic, and parsley give them authentic Mediterranean flavor. Serving them with tzatziki and cucumber salad adds moisture and brightness for a balanced, healthy bowl.

Can I bake Greek turkey meatballs instead of frying them?

Yes! Baking is an easy, hands-off way to cook Greek turkey meatballs while keeping them juicy and flavorful. Simply shape the meatballs, place them on a parchment-lined baking sheet, brush lightly with olive oil, and bake at 400°F for 18–20 minutes. This method reduces added fat compared to frying and makes meal prep even easier.

How can I make Greek turkey meatballs low-carb or keto-friendly?

To make these Greek turkey meatballs lower in carbs, serve them over cauliflower rice instead of traditional white or brown rice. You can also use almond flour or crushed pork rinds in place of breadcrumbs to further reduce carbs. Pairing with cucumber salad and tzatziki keeps the meal fresh, flavorful, and keto-friendly.

Can I make tzatziki ahead of time without it getting watery?

Yes! To prevent homemade tzatziki from becoming watery, make sure to squeeze out excess liquid from the grated cucumber before mixing it with Greek yogurt, garlic, lemon juice, and dill. Store in an airtight container in the fridge for up to 3 days. This makes it perfect for pairing with Greek turkey meatballs in meal prep bowls while keeping the sauce thick and creamy.

How can I keep cucumber salad from getting soggy for meal prep?

To keep your cucumber-tomato salad crisp when prepping ahead, drain excess moisture from cucumbers and store the salad separately from other bowl components like rice or meatballs. Toss with olive oil, vinegar, and herbs just before serving to maintain freshness. This method works perfectly for assembling Greek turkey meatball bowls for lunches or dinners throughout the week.

More Healthy Greek-Inspired Recipes You’ll Love:

• Greek Burgers & Fries
• Herby Greek Chicken Skewers With Tzatziki
• Sheet Pan Greek Chicken and Chickpea Salad
• Crunchy Grilled Chicken Greek Salad with Roasted Potatoes

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