Greek Turkey Meatball & Rice Bowls with Tzatziki
Tender baked turkey and spinach meatballs over brown rice with cucumber, tomatoes and cool tzatziki. Kids love them, and they reheat beautifully for lunch.
Diet swaps
- Gluten-free: Use gluten-free panko.
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 lb 93% lean ground turkey
- 1 Large egg
- 1/4 cup Breadcrumbs
- 5 oz Frozen chopped spinach, thawed and squeezed dry
- 2 cloves Garlic, grated
- 1 tsp Dried oregano
- 1 cup Brown rice
- 1 Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 1/2 cup Plain Greek yogurt
- 1 tbsp Extra-virgin olive oil
- 1/2 Lemon
Directions
- Cook brown rice according to the package.
- Heat oven to 400°F. Mix turkey, egg, breadcrumbs, spinach, garlic, oregano, salt and pepper; roll into 20 meatballs and set on an oiled sheet pan.
- Bake 15 to 18 minutes until cooked through (165°F).
- Stir yogurt with a little grated cucumber, lemon and salt for tzatziki. Build bowls with rice, meatballs, cucumber and tomatoes. To pack: cool, divide into 4 microwave-safe containers and refrigerate up to 4 days. At work, microwave covered 2 to 3 minutes, stirring halfway, until steaming hot.
Calorie breakdown
Turkey 170 · brown rice 170 · olive oil 30 · breadcrumbs 28 · egg 18 · yogurt 16 · cucumber 11 · spinach 9 · tomatoes 6 · garlic + herbs 2
💡 Lighter tip: Freeze extra baked meatballs for up to 3 months for even faster bowls.
Helpful for this recipe
Glass meal prep containersShop on Amazon →Cookie scoop for even meatballsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →