Turkey Feta Meatball Bowls

A pasta bowl with cous-cous, white rice, pickled red onions, and turkey feta meatballs.

5 from 1 vote

Make dinner a breeze with these flavorful Turkey Feta Meatball Bowls! Served over rice and Israeli couscous salad with creamy tzatziki and pickled red onions.

Prep Time14

Cook Time25

Total Time40

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 196kcal

Author: Mike Cleavenger

Equipment

Air Fryer

Ingredients

Israeli Couscous Salad

½ cup Israeli couscous couscous pearls
½ cup cherry tomatoes halved
½ cup chopped cucumbers medium dice
¼ cup Kalamata olives
1 tablespoon Extra virgin olive oil
2 tablespoon lemon juice
2 tablespoons chopped fresh herbs dill, mint, and parsley
salt and pepper to taste

Turkey Feta Meatballs

1 pound ground turkey
⅔ cup feta cheese crumbled
2 cloves garlic chopped
1 egg
4 tablespoons breadcrumbs
1 cup fresh mint, oregeno, dill, and parsley
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper

Tzatziki Sauce

1 cup Greek Yogurt
½ cucumber grated
1 tablespoon fresh dill or 1 teaspoon dried dill
1 garlic clove minced
2 tablespoons lemon juice
1 tablespoon Extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon black pepper freshly cracked

For Serving

cooked white rice I like jasmine
Israeli couscous salad
pickled red onions
tzatziki sauce
chopped fresh herbs mint, dill, and parsley
feta cheese crumbles

Instructions

Prepare Israeli Couscous Salad: In a medium-sized sauce pan toast couscous in 1 tablespoon of olive oil for 1-2 minutes. Add in ¾ cup of water, bring to a simmer, reduce heat to medium-low, cover and cook for 15-20 minutes. Transfer cooked couscous to a sheet pan to cool.
Toss cooled couscous with tomatoes, cucumbers, olives, herbs, lemon juice, olive oil, salt, and pepper. Cover and refrigerate.
Combine Meatball Ingredients: In a large bowl, add ground turkey, feta cheese, garlic, egg, breadcrumbs, fresh herbs, cumin, salt, and pepper.
Use your hands to gently mix everything together just until incorporated.
Portion Meatballs: Use a portion scoop (2 tablespoons) to scoop turkey meatballs and transfer to a parchment-lined sheet pan. Spray with cooking spray.
Cook Meatballs: Preheat your air fryer to 400°F (204°C). Arrange the meatballs in a single layer in the basket. Cook for 10-15 minutes until golden-brown and cooked through (internal temperature should reach 165°F/73°C).
Assemble the Bowl: Layer rice, couscous salad, 4 meatballs, pickled red onions, tzatziki, and sprinkle with fresh herbs and feta.

Notes

For a tender and juicy meatball moisture matters. The combination of feta cheese, egg, and breadcrumbs help a lean meat like turkey stay moist. You can also add in some grated zucchini for more moisture.
Fresh Herbs: We found that adding in a bunch of chopped fresh herbs (mint, dill, parsley) made the best tasting turkey meatball.
Cooking Methods: While air frying at 400°F (204°C) for 10-15 minutes yields perfectly cooked meatballs, baking at 375°F (190°C) for 20-25 minutes is another trusted cooking technique.
Meal Prep Friendly: These meatballs store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Nutrition