Go Back
–+ servings
Juicy Greek turkey meatballs served over rice with tzatziki and cucumber-tomato salad.
Print

Greek Turkey Meatball Bowls with Tzatziki & Cucumber Salad

Juicy Greek turkey meatballs baked to perfection, served with creamy tzatziki, crisp cucumber salad, and rice. A fresh, high-protein, Mediterranean-inspired meal perfect for weeknight dinners or meal prep.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Rachael DeVaux

Ingredients

For the Turkey Meatballs:

  • 1 pound ground turkey
  • 1 large pasture-raised egg
  • 2 garlic cloves minced
  • ¼ cup finely chopped red onion
  • ¼ cup breadcrumbs (sub gluten-free, if needed)
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon dried oregano
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for brushing or drizzling

For the Cucumber Salad:

  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ cup finely chopped red onion
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh dill or parsley

For the Tzatziki Sauce:

  • 1 cup Greek yogurt (or dairy-free yogurt of choice, I like Cocojune)
  • ½ cup finely grated cucumber excess water squeezed out
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • ¼ teaspoon sea salt

To Serve:

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

Instructions

  • Preheat the oven
    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.

Notes

Recipe Swaps & Substitutions:
  • Meatballs: Use gluten-free breadcrumbs if needed, or swap ground turkey for ground chicken or lean beef. You can also replace parsley with fresh dill for a different herb flavor.
  • Salad: Swap parsley for dill, or add extra chopped cucumber and cherry tomatoes for more crunch.
  • Tzatziki / Dairy-Free Option: Use coconut or almond milk yogurt for a dairy-free version and skip the feta. Add extra lemon juice or red wine vinegar if you prefer a tangier sauce.
  • Serving: Serve over cauliflower rice for a lower-carb option.

Nutrition

Fat: 25g | Protein: 32g | Carbohydrates: 36g