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Mediterranean(ish) Bowls

Delicious Turkey & Chicken Meatballs served with Spinach, Quinoa along with a Greek Yogurt sauce and fresh salsa.
Course: Dinner, lunch, meal prep
Cuisine: Mediterranean
Keyword: greek yogurt, meatballs, quinoa,, salsa, spinach, turkey
Author: Shaun Myrick



  • 1 pound ground turkey
  • 1 pound ground chicken
  • 16 ounce frozen spinach, chopped thawed and squeezed dry
  • 4 cloves garlic minced
  • 6 ounce crumbled Feta
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 eggs
  • 1/2 cup panko more or less

Greek Yogurt Sauce

  • 1/2 cup Greek Yogurt
  • 1/2 cup sour cream
  • 1 tablespoon olive oil
  • 1 lemon juice and zest
  • 2 teaspoons dill dried
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • 1 cup chopped cherry tomato I like to cut cherry tomatoes into quarters
  • 1 green onion cut lengthwise and then minced
  • 1/2 English cucumber peeled and diced
  • splash red wine vinegar
  • splash olive oil
  • pinch salt
  • pinch pepper

For the Bowl

  • Baby Spinach chopped
  • quinoa cooked



  • Preheat oven to 375
  • Mix all ingredients (except the panko) in a bowl, clean hands are best for getting it all mixed together.
  • The eggs make for a wet mixture so add at least 1/2 cup panko or more to dry and bring together.
  • Form mixture into approximately 25 small golfball size meatballs. Place them all on a baking sheet and chill for 20 minutes or so.
  • Once chilled bake the desired amount in the preheated oven, I baked mine on a parchment paper lined baking sheet for easy clean up.
  • Gently place the meatballs you aren't baking in storage bags and freeze for later.
  • Bake for 25 minutes, turn them over 1/2 way thru.

Greek Yogurt Sauce

  • Whisk all the ingredients togehter, chill till ready.

Fresh Salsa

  • Mix the chopped tomatoes, green onion, and cucumber together. Drizzle with a splash of red wine vinegar and olive oil. Toss together and season with salt and pepper, set aside till ready.


  • In a shallow bowl fill the bottom with the chopped baby spinach, add a 1/2 cup of quinoa on top, the warm quinoa will wilt the fresh baby spinach.
  • Add 3-4 meatballs on top of the quinoa and drizzle the dressing around the bowl, i used about 2 tablespoons or so.
  • Top the meatballs with the fresh salsa and serve!