Greek Turkey Meatball Bowls



  • 1 lb. lean ground turkey
  • 1 c. fresh baby spinach, chopped
  • 1/4 c. red onion, minced
  • 1/4 c. crumbled feta cheese
  • 1 egg
  • 1/2 c. Panko bread crumbs
  • 1 TBSP fresh dill, chopped
  • 1 tsp. dried oregano, rubbed between palm of hands
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. pepper


  • 1 box of orzo, cooked according to package
  • 2-3 TBSP butter
  • 2 TBSP lemon juice
  • 2-3 TBSP fresh dill, chopped

Whipped Feta:

  • 8 oz. feta cheese
  • 1/2 c. sour cream
  • 2 TBSP olive oil

Greek Salad:

  • Lettuce, cucumbers, tomatoes, parsley, and red onion with Greek Salad Dressing.

Greek Salad Dressing:

  • 1 c. olive oil
  • 1/2 c. red wine vinegar
  • 2 lemons juiced
  • 4 cloves garlic, minced
  • 1 TBSP Dijon mustard
  • 1 (to 1 1/2) tsp. salt
  • 1 tsp. dried oregano
  • 1/2 tsp. dried dill
  • 1/2 tsp. cracked black pepper


  1. For the Meatballs: Preheat oven to 400F. In a mixing bowl, add all the meatball ingredients and mix to combine. Line a baking sheet with parchment paper; roll about 30 meatballs and place on baking sheet. Bake for 25 minutes, turn meatballs over and bake for another 5 minutes.
  2. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
  3. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
  4. For the Salad Dressing: Add all ingredients to a jar with lid and shake to combine.
  5. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the meatballs, then add the salad. Drizzle with the dressing.

Greek Meatball Bowls:

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