Go Back
+ servings
Fully Mediterranean logo
Bowls, Quinoa, Turkey, Greek, Summer, Dinner
These meatballs can be meal prepped in advance for the week ahead and they are so versatile.
Course Dinner, Side Dish
Servings 4 -6 servings
Cuisine Greek

Ingredients
  

  • 1 lb lean ground turkey
  • 1 egg
  • 1/2 white onion finely chopped
  • 1 tablespoon oregano dried
  • 2 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • Sprinkle of whole wheat panko or up to 1/4 cup
  • Salt and pepper to taste
  • Olive oil cooking spray

Mediterranean Quinoa

  • 1 cup of cooked quinoa
  • 1 English cucumber chopped
  • 1 cup of cherry tomatoes halved
  • 1 bell pepper any color, diced
  • 1/4 cup of kalamata olives
  • 1/4 cup of red onion diced
  • 1/2 cup of chopped parsley
  • 2 tablespoons of olive oil
  • 2 lemons juiced
  • 1/4 teaspoon oregano dried
  • Salt and pepper to taste
  • Feta sprinkles optional
  • Spring mix or arugula

Instructions
 

  • In a large bowl, place all meatball ingredients except ground turkey and mix well.  Add turkey and mix well. Use a tablespoon as a scoop to form into meatballs and roll in hands. Place on plate.
  • Heat a nonstick skillet or cast iron skillet over medium heat. Spray with nonstick olive oil cooking spray. Drop the balls into the pan and use a spatula to slightly flatten top. Cook meatballs 5-7 minutes, turning a couple of times until golden brown. Set aside
  • Toss all of the quinoa salad ingredients in a bowl and adjust seasonings to taste.
  • Divide Mediterranean quinoa into 4 bowls, place favorite salad greens next to quinoa and top with meatballs and a dollop of feta fire dip. Enjoy! 
Tried and loved this recipe?Tag us @fullymediterranean!