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Mediterranean Bowls with Turkey Meatballs

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5 from 5 reviews

These healthy and flavor packed Mediterranean Bowls with Turkey Meatballs are definitely my favorite go-to recipe when I’m craving Mediterranean cuisine. Plus they are perfect for meal prep for easy lunches or dinners throughout the week!

  • Author: Chelsey @ The Saucy Fig
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour

Ingredients

Scale

Mediterranean Bowls

  • kale, stems/ribs removed – massaged with olive oil and sea salt
  • cooked quinoa
  • cherry tomatoes, halved
  • cucumber, quartered and sliced
  • chopped fresh parsley
  • pickled red onion (thinly slice, pour some apple cider vinegar over it in a bowl with salt)
  • Greek Turkey Meatballs
  • Sauce(s) of choice:

Greek Turkey Meatballs

  • 1 lb. ground lean turkey
  • 1/4 cup finely diced red onion
  • 1/2 cup panko breadcrumbs (I use gluten free!)
  • 1 large egg
  • 3 garlic cloves, minced
  • 1/2 lemon, zested
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • optional: 1/4 teaspoon crushed red pepper flakes

Zesty Lemon Tahini Dressing

  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 3 tablespoons dill, roughly chopped
  • 3 tablespoons mint, roughly chopped
  • 3 tablespoons parsley, roughly chopped

Roasted Red Pepper Sauce

  • 1 cup plain hummus
  • 1/2 cup roasted red bell peppers (in a jar)
  • 1 clove garlic, minced
  • pinch of salt to taste

Instructions

Sauces:

  1. Place all ingredients (for whichever sauce you are making separately!) in a blender and blend till smooth and combined.

Greek Turkey Meatballs

  1. Combine all ingredients for the meatballs in a bowl. Mix slowly with a spoon till mostly combined, then use your hands to finish bringing the mixture together. Be careful not to overwork the mixture.
  2. Roll the meatballs carefully into tablespoon-sized balls. Set on a parchment paper or a nonstick cutting board.
  3. Heat 1-2 tablespoons of olive oil in a large pan over medium high heat. Once the oil is hot, add the meatballs, making sure they are spaced out and not over crowded in the pan. Cook for a few minutes until the side touching the pan is browned. Turn the meatballs over and continue to cook each side for a few minutes until they are browned all over and cooked through.
  4. Remove from pan and place on a paper towel to absorb any extra oil/grease.

Mediterranean Bowls

  1. To prepare the mediterranean bowls, start by making sure your quinoa is cooked.
  2. Next thinly slice a red onion, place in a bowl and pour about 1/4 -1/3 cup of apple cider vinegar over the top and sprinkle with salt. Toss the onions and set aside for 30 minutes. (Make sure to toss them again half way through to coat them again in the vinegar).
  3. Wash the kale, remove the stems from the entire stalk so only the soft leaves are left, and chop in small pieces. Place the chopped kale in a bowl drizzle with a little olive oil and sprinkle with salt. Massage the kale with clean hands until the oil has soften the kale and is absorbed.
  4. In a large shallow bowl add your quinoa, kale, tomatoes, cucumbers, chopped parsley, pickled onions, greek meatballs and any sauces you desire (tzatziki, hummus, zesty lemon tahini, roasted red pepper, etc.)
  5. Enjoy!

Notes

*Make sure to use gluten free panko breadcrumbs if you are making this meal gluten free!

Find it online: https://www.thesaucyfig.com/mediterranean-buddha-bowls-with-turkey-meatballs/