Ingredients:

Meatballs

-Ground turkey

-1 egg

-1 medium onion

-Parsley

-Italian style panko

-Grated parmesan 

-Kefir or Milk

-Minced garlic 

-Salt

-Pepper

-Garlic powder

-Onion powder

Tzatziki Sauce

-Cucumbers

-Plain Greek yogurt

-Minced garlic 

-Lemon Juice

-Dill

-Garlic powder

-Onion powder

-Pepper

-Red wine or white vinegar 

-Kefir or Milk

Rice

-Jasmine Rice

-Red wine vinegar

-Coconut Oil

-Parsley 

Toppings:

-Tomatoes

-Cucumber

-Pickled Red onions

-Kalmata Olives

-Feta Cheese

-Lemon wedge

-Parsley 

Directions:

First start by preparing your meatballs. Preheat the oven to 400℉. In a bowl mix the ground turkey, minced garlic, chopped onion, egg, panko, parmesan, parsley, kefir, and seasonings. Mix until all is well incorporated. Place onto a cooking sheet using a 1 inch scoop. I generally can fit all my meatballs on the pan. They do not expand, so you can squeeze most of them on. Place into the oven and bake for 15-18 minutes. Cook until the tops are crispy. Turkey is a lighter meat, so I do temp them to make sure they are done, this will be an internal temperature of 165℉. 

While the meatballs are cooking, prepare your tzatziki sauce. I use the mini cucumbers and I use 1-2 for my sauce. I peel one cucumber. I then use about half of it and mince it up. In a bowl I place the minced cucumber with a big heaping spoonful of minced garlic and lemon juice. I then muddle these 3 ingredients. Once muddled I add in my greek yogurt, seasonings, kefir, and vinegar. I mix this all until well combined. I like a more garlic/lemon flavor. I add a little vinegar just to give it that zing. I also add in the remaining chopped cucumber. Mix this until the consistency is smooth and runny, for a sauce. 

Prepare your rice as well. I use jasmine rice. It is 1 part rice to 2 parts liquid. For this I like to use chicken broth as my liquid to add an additional flavor. So, I make 1 cup of rice and 2 cups of chicken broth. Bring this to a boil and then let it simmer. Once rice is cooked I add coconut oil, red wine vinegar, and fresh chopped parsley. 

This is also when you can prepare your toppings. Chop up tomatoes, cucumber, lemon wedges, and any additional parsley needed for garnishing. I generally have a jar of pickled red onions in my fridge. These are a great additional topping. These can be prepared before starting your meal to give them time to “pickle.” (Check out my pickled red onion recipe.) 

Now to assemble the Turkey Greek bowls. First create a nice bed of rice, then add your meatballs. I generally do 3 to 4 meatballs for a serving. Then add your toppings here; cucumber, tomato, kalamata olives, and pickled red onions. Then add your tzatziki sauce, then your feta, and finally garnish with your lemon wedge and parsley. Enjoy!