Meal prep bowls with Greek turkey meatballs are a healthy, balanced lunch option. Easily customizable, get the recipe now. 

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These Greek turkey meatball bowls make for a perfect, healthy meal prep lunch option 

Whether you’re a working professional or a busy stay-at-home mom, lunch can often be a missed opportunity when it comes to a healthy diet. 

After all, when your life gets busy, you’re less likely to take the time to have a truly nourishing, healthy meal. But it doesn’t have to be that way. 

While meal prepping dinners is great and all, I find that meal prepping lunches (and breakfasts) is essential if I want to eat healthy throughout the day – rather than just picking on whatever happens to be around the house. 

Even if you don’t make the bowls, I highly recommend making the Greek turkey meatballs. 

Made with lean turkey, chopped spinach, feta cheese, and dried herbs, they’re PACKED with flavor. Plus, no bread-crumbs required!

These Greek turkey meatball bowls are a balanced, nourishing lunch option that can be easily made ahead of time and reheated throughout the week. 

Why you’ll love this recipe

• Perfect for meal prep
• Easily customizable based on what you have on hand
• High in protein 
• Nutritionally balanced 

Ingredient notes and substitutions for these Greek turkey meatball bowls 

• Ground turkey: I used 93% lean organic ground turkey. You could also use ground chicken instead. 
• Spinach: I recommend using fresh baby spinach, as you can use it in both the meatballs and as extra leafy greens in the bowl. Kale would also work well. 
• Garlic: I use pre-minced jarred garlic for convenience. 
• Olive oil: To saute the spinach you can use any oil that you’d like. But I do recommend using extra-virgin olive oil for making the Greek yogurt dressing. 
• Feta: I prefer full-fat, but fat-free feta will work too. For extra flavor, use herbed feta cheese. Goat cheese can be used instead, just note that it will have a stronger flavor. 
• Egg: To help bind the meatballs together. I haven’t tried this recipe with flax or chia eggs. 
• Dried herbs: You’ll need oregano and thyme. I’ve also used 1 teaspoon of Italian seasoning instead of the individual herbs and it worked great. 
• Onion powder: Optional, but I like the extra savory flavor that it gives these meatballs. 
• Quinoa: Any whole grain will work. I like quinoa as it only takes 15-20 minutes to cook. 
• Cucumber: I added sliced cucumber for a little extra crunch. Feel free to use any other vegetable of choice. 

I also recommend making a simple Greek yogurt dressing using Greek yogurt, lemon juice, olive oil, salt, pepper, onion powder, and dried or fresh herbs. 

If you have extra time, you could also whip up a batch of tzatziki sauce instead (or buy some at the store). 

Additional ingredient ideas 

A great thing about this healthy Greek turkey meatball bowl recipe is you can make it as simple or complex as you’d like. 

Some ideas for additional toppings include: 

• Tomatoes, fresh or sun-dried
• Olives 
• Jicama slices 
• Artichoke hearts 
• Grilled eggplant or zucchini 
• Pomegranate arils 
• Slivered almonds 
• Hemp hearts or pumpkin seeds 
• Mixed greens

How to make meal prep bowls with Greek turkey meatballs

1. Preheat the oven to 375 F and set out a parchment paper-lined baking sheet. 
2. Chop and saute your spinach with garlic and olive oil. 
3. Mix all your meatball ingredients together and form into golf ball-sized balls. Set on a baking sheet. 
4. Bake your meatballs for 20-22 minutes. 
5. While the meatballs are cooking, cook your grain of choice on the stove. 
6. Mix together the simple Greek yogurt dressing. 
7. Assemble your bowls and dig in! 

Formula for making healthy meal prep grain bowls and salads

Grain bowls and salads are ideal for meal prep as they’re so flexible and customizable. This means that they lend themselves well to using in-season produce and on-sale proteins. 

Plus, if you’re on a special diet, mix-and-match meals make it easy to adjust the nutrients to meet your needs. 

Making a balanced meal prep grain bowl or salad is a simple formula: 

1. Vegetables 

Any and all vegetables work, including raw, roasted, steamed, or grilled. I’ll often do a mix of roasted veggies and raw leafy greens. To keep your meals exciting, I recommend trying to focus on seasonal vegetables. 

2. Protein

Again, any protein will do. Chickpeas, baked tofu, and lentil meatballs are some of my go-to’s.

Canned tuna, baked salmon, or grilled white fish are great ways to get in some healthy fats.

And for meat-eaters, feel free to use any leftover chicken or beef from the night before. I’m also a big fan of using turkey meatballs. 

3. Grain or starch

This is where you can add a lot of texture to your bowl or salad.

Some of my favorite grains to use include farro, barley, pearled couscous, and quinoa. Brown or black rice are also good whole-grain options.

You could also swap out the grains for a starchy veg, like sweet potatoes, winter squash, or regular potatoes. 

4. Healthy fat

Don’t forget about the fat! Avocado slices, nuts and seeds, pesto, and olive oil are all great ways to add some healthy fats to your meal. 

Ground turkey meal prep recipes are great for those looking for an easy, freezable protein option 

While I try to eat plant-based at least twice a day, I’ve found that including a lean protein like turkey at lunch is a great way to keep those hunger cravings and afternoon fatigue at bay. 

Ground turkey especially is one of my go-to animal-based proteins as it’s high in protein, low in saturated fat, and so versatile! 

Whether you’re in the mood for Italian, Greek, Chinese, Thai, Mexican, or American, turkey just goes with everything. Plus, you can form it into meatballs or patties, use it in a meatloaf, or crumble it in a skillet. 

If it’s in your budget, I do recommend buying organic ground turkey. I usually go for 93% lean as I find 99% lean to dry out too much. 

One more benefit? Both raw and cooked ground turkey freeze really well. So whenever I see organic turkey go on sale, I make sure to stock up! 

More healthy turkey meal prep recipes to try 

• Sweet and Spicy Turkey Meatballs
• Apple Cheddar Turkey Burgers
• Slow Cooker Ginger Miso Soup 
• One-Pot Turkey Chili from I Heart Naptime 
• Healthy Turkey Meatloaf from Lauren’s Latest

If you tried these Greek Turkey Meatball Bowls or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! 

Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print Recipe

Meal Prep Bowls with Greek Turkey Meatballs

Meal prep bowls with Greek turkey meatballs are a healthy, balanced lunch option. Easily customize your bowl based on your nutrition needs and what you have on hand.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Keyword: Greek Turkey Meatballs, Meal Prep Bowls, Meatball Bowls

Servings: 4

Calories: 405kcal

Ingredients

For the Greek turkey meatballs

• 1 teaspoon olive oil
• 3 cups chopped baby spinach
• 1 clove garlic
• ½ cup feta cheese
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• Pinch black pepper
• 1 large egg lightly whisked
• 1 pound ground turkey I used 93% lean

For the bowls

• 1 cup uncooked quinoa rinsed
• 2 cups water or low-sodium broth
• 1 English cucumber sliced
• Spinach or mixed greens

For the Greek yogurt dressing

• 3/4 cup plain Greek yogurt I used full-fat
• ¼ cup fresh lemon juice
• 1 teaspoon dried thyme or dill can also use 1 tablespoon chopped fresh dill or parsley
• ¾ teaspoon salt
• ⅛ teaspoon pepper
• 1 tablespoon extra-virgin olive oil

Instructions

• Preheat the oven to 375 F and line a baking sheet with parchment paper. Set aside.
• In a medium skillet, heat oil over medium heat. Once the oil is hot, add the garlic and spinach. Cook until the spinach is wilted, about 4-5 minutes. Set aside.
• In a large mixing bowl, combine the feta, dried thyme, dried oregano, onion powder and black pepper. Add in the egg, ground turkey, and spinach. Mix with your hands until just combined.
• Scoop the mixture into golf ball-sized balls and place 1-2 inches apart on the prepared baking sheet.
• Bake meatballs for 20-22 minutes, or until cooked through.
• While the meatballs are cooking, place the quinoa and water/broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to a low simmer and cover. Cook for 15 minutes, or until the liquid is absorbed. Remove the pot from the heat and allow it to rest with the iid on for 5 minutes.
• Finally, in a mason jar or small bowl, whisk together the Greek yogurt, lemon juice, dried or fresh herbs, salt, pepper, and olive oil.
• To assemble your bowls, simply divide the quinoa, meatballs, and sliced cucumber between four bowls or meal-prep containers. Add leafy greens if using and top with a generous dollop of the Greek yogurt mixture. Enjoy immediately, or allow to cool to room temperature before storing in the fridge. Leftover bowls will keep for up to 5 days in the refrigerator.

Notes

Nutrition for ¼ of recipe (meatballs, quinoa, and cucumber): 405 calories, 15 grams fat (5 grams saturated fat), 31 grams carbs, 5 grams fiber, 1 gram sugar, 35 grams protein

Nutrition for approximately 2 tablespoons of Greek yogurt dressing: 31 calories, 2 grams fat (0 grams saturated fat), 1 gram carb, 0 grams fiber, 2 grams sugar, 2 grams protein

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