These Greek turkey meatball bowls are fresh, colourful and packed with flavour, making them a great option when you want something that feels wholesome but still really satisfying. With turkey meatballs, herby garlic rice and all the tasty extras layered in, every bowl has that perfect mix of warm, cool, creamy and crunchy.
I love how easy these are to customise depending on what you have on hand or what everyone likes best. The combination of tzatziki, feta, olives, fresh salad veg and warm pita gives them that delicious Mediterranean-inspired feel, and they work just as well for a simple family dinner as they do for meal prep lunches.
Calories in Greek Turkey Meatball Bowls
This recipe serves 4 and is 592 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Extra lean turkey mince: A lean protein option that works really well for meatballs, soaking up all the Greek-style herbs and seasonings while staying tender.
- Egg: Helps bind the meatball mixture together so everything holds its shape as they cook.
- Panko breadcrumbs: These give the meatballs a lighter texture and help keep them nice and soft inside.
- Olive oil: Used to help cook the meatballs and add a little richness to the overall flavour.
- Seasonings: A tasty mix of salt, cumin, dried parsley, dried dill, dried mint, black pepper, garlic powder, onion powder, oregano and chilli flakes that gives the turkey meatballs plenty of flavour and that delicious Greek-inspired taste.
- Wholemeal pitta breads: Perfect for serving alongside the bowls for scooping up the meatballs, rice and tzatziki.
- Baby cucumbers: Add a fresh, crisp crunch that works really well with all the Mediterranean flavours.
- Tomatoes: Bring a juicy, sweet freshness that helps balance the savoury elements in the bowl.
- Red onion: Adds a little sharpness and crunch, which pairs really nicely with the creamy tzatziki and feta.
- Crumbled Reduced Fat feta: A salty, creamy finish that adds lots of flavour to the bowls.
- Roasted red pepper: Soft, sweet and full of flavour, these add extra colour and a lovely Mediterranean touch.
- Kalamata olives: These add a punchy, salty bite that works perfectly in this kind of bowl.
- Tzatziki: A cool, creamy and refreshing addition that ties everything together beautifully. You can find the Tzatziki Recipe on Slimming Eats.
- Herby garlic seasoned rice: This makes a really flavourful base for the bowls and pairs perfectly with the turkey meatballs and salad. You can find the Herby Garlic Seasoned Rice Recipe on Slimming Eats.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
These Greek turkey meatball bowls are easy to adapt depending on what you have on hand or how you want to serve them. If you prefer, you can swap the herby garlic rice for Lemon Garlic Potatoes instead, which work really well with all the same toppings and flavours.
You can also use chicken mince instead of turkey, or regular breadcrumbs in place of panko. For the toppings, lettuce, spinach, pickled red onion or chickpeas all work well, and if you're not a fan of feta, you can just leave it out.
These are also great served in wraps or stuffed into warm pita breads instead of bowls. And while tzatziki is the classic choice, a light garlic yoghurt sauce, garlic mayo or simple lemony dressing would work nicely too.
More Ways to Enjoy Greek Turkey Meatballs
These Greek turkey meatballs are really versatile, so there are lots of different ways to serve them depending on what you're in the mood for. Try them tucked into a wrap or warm pitta with lettuce, feta and a little garlic mayo, or serve them with rice, roasted vegetables or Greek lemon potatoes for an easy dinner plate instead of building a full bowl.
They're also great served more simply as part of a mezze-style spread with hummus, warm pitta, crumbled feta, olives and a little drizzle of olive oil. You could add a chopped salad on the side, serve them with homemade fries, or even spoon them over a bed of lettuce with cucumber, tomato and red onion for a lighter option. They also work really well tucked into flatbreads with tzatziki and salad for an easy lunch or fakeaway-style dinner.
Storing and Reheating
If you're not eating these all in one day, it's best to store the different elements separately so everything stays as fresh as possible. Keep the turkey meatballs, rice and any warm sides in airtight containers in the fridge, and store the salad items, feta, olives and tzatziki separately. This helps keep the vegetables crisp and stops everything from going soggy.
The meatballs and rice will keep well in the fridge for up to 3 days. When ready to eat, reheat the rice in the microwave with a small splash of water, covered loosely, until piping hot. The meatballs can be reheated either in the microwave if you want them soft and quick, or in the air fryer at 180C/350F for a few minutes if you want to bring back a little colour on the outside. Add the cold toppings and sauce just before serving, and warm the pitta briefly if using.
More Meatball Recipes
Need more meatballs inspiration? Here are some recipes you'll love:
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Recipe Card
Greek Turkey Meatball Bowls
These Greek turkey meatball bowls are a fresh, flavour-packed meal with tender herby meatballs, garlic rice and all your favourite Mediterranean-style toppings.
Ingredients
For the meatballs:
- 1lb (455g) of extra lean ground turkey (mince)
- 1 large egg
- 30g (1oz) of panko breadcrumbs
- 2 teaspoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of cumin
- 1 tablespoon of dried parsley
- 1 teaspoon of dried dill
- ½ teaspoon of dried mint
- ½ teaspoon of oregano,
- pinch of red chilli flakes
- pinch of black pepper
For the bowls:
- cooked batch of Herby Garlic Seasoned Rice - click for recipe
- made up batch of Tzatziki - click for recipe
- 3 baby cucumbers, diced
- 16 grape tomatoes, halved
- ½ small red onion, halved and thinly sliced
- 80g of crumbled reduced fat feta
- 1 wholemeal pitta bread, warmed up, sliced into triangles
- 1 roasted red pepper, in brine (jarred), sliced
- 24 Kalamata Olives
Instructions
- Add the ingredients for the meatballs to a bowl and mix until just combined.
- Form into 20 meatballs. Place in the air fryer and cook at 390F for 8 to 10 minutes until cooked through, or bake in the oven at 400F for 15 to 20 minutes.
- Mix together the red onion and grape tomatoes.
- Then you are ready to build the bowls. Add one quarter of the rice and tzatziki to each bowl, then add some of the red onion and tomato mixture, roasted red pepper, cucumber and olives. Sprinkle the onion and tomato mixture with 20g of crumbled feta, place the meatballs on top of the tzatziki and serve with some warmed pita bread on the side.
- Enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition Information
Yield
4Serving Size
1 BOWLAmount Per Serving Calories 592Total Fat 25gSaturated Fat 8gUnsaturated Fat 20gCholesterol 181mgSodium 1094mgCarbohydrates 24gFiber 3gSugar 6gProtein 31g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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