Greek Turkey Meatballs with Tzatziki Bowls (High Protein Lunch Prep)
These Greek turkey meatballs are seasoned with fresh herbs, feta, and garlic to create juicy, flavorful meatballs loaded with protein. Paired with cool, creamy tzatziki sauce, you've got a Mediterranean bowl that takes less than 30 minutes from start to finish and doubles as both a weeknight dinner and meal-prep powerhouse.
Equipment
- large skillet
- mixing bowl
- small ice cream scoop
- whisk
- parchment paper
- airtight containers
Ingredients
- 1.5 pounds ground turkey (93% lean)
- 1/2 cup old-fashioned oats
- 1 large egg
- 1/4 cup crumbled feta cheese
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
- 1.5 cups plain Greek yogurt
- 1 small cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 2 tablespoons fresh dill
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Crispy lettuce or spinach
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Kalamata olives
- Fresh lemon wedges
Instructions
- Step 1: Combine ground turkey, oats, egg, feta, minced garlic, fresh dill, lemon juice, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined, about 30 seconds.
- Step 2: Using a small ice cream scoop or your hands, form the mixture into 16 to 18 meatballs, roughly the size of a golf ball. Place on a parchment-lined plate.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches for 3 to 4 minutes on first side until golden, then roll over and cook another 3 to 4 minutes until second side is golden and internal temperature reaches 165 degrees Fahrenheit.
- Step 4: While meatballs rest, whisk together Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper to make tzatziki sauce.
- Step 5: Arrange lettuce or spinach in bowls, top with meatballs, cherry tomatoes, red onion, and olives. Drizzle generously with tzatziki sauce and finish with a squeeze of fresh lemon.
Notes
Store cooked meatballs and tzatziki sauce in separate airtight containers in the refrigerator for up to 5 days to prevent sogginess. Freeze cooked meatballs for up to 3 months. Reheat in 325-degree oven for 8 minutes or microwave with a splash of water for 90 seconds. Make tzatziki up to 2 days ahead. Each serving contains 32g protein. Can substitute ground lamb or beef. Dried dill works if fresh is unavailable.