Mediterranean Meatball Bowls

Close up of a Mediterranean meatball bowl with rice, veggies, meatballs and a drizzle of sauce.

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This Mediterranean Meatball Bowl recipe is has juicy, seasoned meatballs that are served over bright lemon rice and topped with fresh vegetables and creamy sauces for a balanced meal that is fresh and satisfying.

Prep Time20

Cook Time20

Total Time40

Servings: Servings

Calories: 592kcal

Ingredients

For the Meatballs

1 pounds ground turkey I use 93/7 lean ground turkey
¼ onion very finely diced or grated
1 tablespoons greek seasoning Cavenders or homemade
1 egg
3 tablespoons bread crumbs
6 ounces frozen spinach thawed and moisture squeezed out
½ cup crumbled feta cheese
2 teaspoons olive oil

For the Lemon Rice

1 cup long grain rice (I used jasmine)
¼ cup lemon juice
½ cup freshly chopped parsley
½ teaspoon salt

To Assemble the Bowls

1 cucumber chopped
½ red onion finely diced
1 cup grape tomatoes quartered
4 cups shredded romaine lettuce
½ cup feta cheese
½ cup hummus
¼ cup tzatziki

Instructions

To make the meatballs:

Preheat oven to 375˚F.
Combine all ingredients in a large bowl. Use your hands to work the mixture until everything is evenly distributed.
Form the turkey mixture into 2 inch balls. Place on a baking sheet, spaced ½ inch apart.
Bake for 15 minutes, check that internal temperature reaches 165˚F. If not, cook an additional 3-5 minutes, or until the temperature reaches 165˚F.

To make the rice:

Cook rice per package instructions.
Once done, stir in lemon juice, parsley, and salt.

To assemble the bowls:

Create the cucumber tomato salad by combining the cucumbers, tomatoes, and onion in a bowl.
Fill a large meal-sized bowl with a base of half rice and half romaine.
Add about 2 tablespoons of hummus, then place 3-4 meatballs on top.
Top with cucumber salad, a sprinkle of feta and a drizzle of tzatziki.
Repeat until all 4 bowls are made, or use the rest for meal prep.

Notes

Makes 12-14 2 inch meatballs

Substitutions: Ground chicken can be used instead of ground turkey, and quinoa or cauliflower rice can replace the lemon rice for a different base.

How to Store: Store the meatballs, rice, and toppings in separate airtight containers in the refrigerator for up to 3–4 days.

How to Freeze: Freeze fully cooked and cooled meatballs in a freezer-safe container for up to 3 months; fresh toppings should be added after thawing and reheating.

How to Reheat: Reheat the meatballs and rice in the microwave or on the stovetop until warmed through, then assemble bowls with cold toppings and sauces.

How to Scale: This recipe can easily be doubled for meal prep or feeding a crowd, just bake the meatballs in batches so they’re not overcrowded.

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