Mediterranean Turkey Meatballs

Add the ground turkey, egg, breadcrumbs, parsley, dill, garlic, oregano, salt, and black pepper to a large bowl. Mix gently until just combined.
1 lb ground turkey, 1 egg, 1/3 cup breadcrumbs, 2 tbsp parsley, 2 tbsp dill, 2 cloves garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper
Roll the mixture into 1 to 1 1/2-inch meatballs, about 1 heaping tablespoon each.
Heat a large skillet over medium heat. Once the pan is warm, add the avocado oil and let it heat for about 30 seconds.
1 tbsp avocado oil
Add the meatballs to the skillet in a single layer, leaving a little space between each one. Cook in batches if needed so the pan is not overcrowded.
Cook for 10 to 12 minutes, turning every few minutes, until the meatballs are browned on all sides and cooked through. The internal temperature should reach 165°F.
While the meatballs cook, make the tzatziki. In a small bowl, stir together the yogurt, grated cucumber, lemon juice, dill, garlic powder, salt, black pepper, and olive oil if using.
3/4 cup greek yogurt, 1/2 cup cucumber, 1 tbsp lemon juice, 1 tbsp fresh dill, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp extra virgin olive oil
Build the bowls with rice or quinoa, turkey meatballs, cucumber, cherry tomatoes, red onion, hummus, tzatziki, parsley, and lemon wedges.
2 cups cooked rice or quinoa, 1 cucumber, 1 cup cherry tomatoes, 1/4 cup red onion, 1/2 cup hummus, 1 lemon, 1/4 cup parsley

Keep Them Tender: Mix the meatball mixture gently and avoid overworking it.

Thicken the Sauce: Squeeze the cucumber well before adding it to the yogurt.

Add Brightness: Finish each bowl with fresh lemon juice before serving.

Meal Prep Friendly: Store the toppings separately so everything stays fresh.

Check the Temperature: Turkey meatballs are done when they reach 165°F.