Ingredients
Scale
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp cumin
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix ground turkey, breadcrumbs, egg, garlic, oregano, salt, pepper, and parsley. Form into small meatballs.
- Heat olive oil in a skillet over medium heat. Brown meatballs for 2-3 minutes per side, then transfer to a baking sheet.
- Bake meatballs for 12-15 minutes until fully cooked.
- In a small bowl, mix Greek yogurt, lemon juice, and cumin to make the sauce.
- Assemble bowls with quinoa, meatballs, tomatoes, cucumber, red onion, olives, and feta. Drizzle with yogurt sauce.
Notes
- Swap quinoa for brown rice or couscous if preferred.
- Use lean ground chicken instead of turkey for a variation.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg