This Mediterranean-inspired meal features juicy baked Greek turkey meatballs paired with buttery basil spinach rice and a refreshing Greek salad. It’s great for meal prep and an easy weeknight dinner!
SERVING SIZE: Makes 40 meatballs (!!!) and rice & salad serves 4 people. Feel free to split recipe in half, but I love making 40 for meal prep.
THE RECIPE:
FOR THE MEATBALLS –
Preheat oven to 400°F (200°C) and lightly grease a baking sheet with oil spray of your choice.
In a large bowl, combine the ground turkey, 2 large eggs, diced red onion, crumbled feta, Mediterranean seasoning, lemon juice, salt, pepper and dried parsley.
Mix until just combined but don’t overwork the meat.
Roll mixture into meatballs, about 1.5 inches in diameter, and place them evenly on the prepared baking sheet.
Bake for 18–20 minutes or until cooked through and lightly golden on top. The meatballs tend to melt a bit and lose its shape while on the baking sheet, so don’t be alarmed!
Once thoroughly cooked, remove the meatballs from the baking sheet. (You’ll see they take their shape again!)
FOR THE RICE –
While the meatballs bake, make the rice according to package.
Once cooked, set in large bowl and add the butter, chopped spinach, basil and seasonings.
Mix well until everything is evenly coated and warmed through. Set aside.
FOR THE SALAD –
In a bowl, combine the diced cherry tomatoes, chopped cucumber, chopped red onion and black olives.
Drizzle with 1 tbsp olive oil and lemon juice.
Sprinkle with Mediterranean seasoning, salt and pepper to taste.
Toss everything together — add crumbled feta on top if desired.
Plate the meatballs alongside a scoop of basil spinach rice and a generous serving of Greek salad. Enjoy!
Greek Meatballs with Basil Spinach Rice & Greek Salad
Ingredients
For the meatballs (makes 40 meatballs)
- 2 lbs ground turkey
- 2 large eggs
- 1/2 cup diced red onion
- 2/3 cup crumbled feta
- 1 tbsp Mediterranean seasoning
- 1/2 lemon squeezed
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp dried parsley
For the rice (serves 4 people)
- 3-4 cups cooked white rice
- 1 cup finely chopped spinach
- 1/4 cup finely chopped basil
- 1 1/2 tbsp butter
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
For the salad (serves 4 people)
- 2 cups cherry tomatoes diced
- 2 cups chopped cucumber
- 1/2 cup chopped red onion
- 1/2 cup black olives chopped and pitted
- 1 tbsp olive oil
- 1/2 lemon squeezed
- 1 tbsp Mediterranean seasoning
- 1 tsp black pepper to taste
- 1 tsp salt to taste
- crumbled feta optional
Instructions
For the meatballs
- Preheat oven to 400°F (200°C) and lightly grease a baking sheet with oil spray of your choice.
- In a large bowl, combine the ground turkey, 2 large eggs, diced red onion, crumbled feta, Mediterranean seasoning, lemon juice, salt, pepper and dried parsley.
- Mix until just combined but don’t overwork the meat.
- Roll mixture into meatballs, about 1.5 inches in diameter, and place them evenly on the prepared baking sheet.
- Bake for 18–20 minutes or until cooked through and lightly golden on top. (The meatballs tend to melt a bit and lose its shape while on the baking sheet, so don't be alarmed!)
- Once thoroughly cooked, remove the meatballs from the baking sheet. (You'll see they take their shape again!)
For the rice
- While the meatballs bake, make rice according to package.
- After the rice is cooked, set it in a large bowl and add the butter, spinach, basil and seasonings.
- Mix well until everything is evenly coated and warmed through. Set aside.
For the salad
- In a bowl, combine the diced cherry tomatoes, chopped cucumber, chopped red onion and black olives. Drizzle with olive oil and juice of ½ lemon.
- Sprinkle with the Mediterranean seasoning, salt, and pepper to taste.
- Toss everything together. You can add crumbled feta on top if you want!
- Plate the meatballs alongside a scoop of basil spinach rice and a generous serving of Greek salad. Enjoy!
