Mediterranean Meatballs are made with delicious turkey meatballs served with Israeli couscous and a bright lemon cucumber tomato salad. Make them in the air fryer or oven!
Mediterranean Türkiye Meatballs
I love meatballs, Mediterranean flavors, and pearl couscous, so it seemed natural to have them in a one-bowl meal. The meatballs brown beautifully in the air fryer, and the appliance is great in the warmer months so you don’t heat up your kitchen. If you don’t have an air fryer, you can make it in the oven. Couscous cooks quickly and is an excellent base for fresh Israeli salads with lemon zest. This dish is perfect to whip up for lunch, or make a quick dinner for a weeknight family dinner. For more turkey meatball recipes try these Greek Turkey Meatballs, Italian Turkey Meatballs, and Sheet Pan Turkey Meatballs.
What’s the secret to the meatballs?
Here are some tips for delicious meatballs:
- Combining ingredients: To keep the turkey meatballs from falling apart, you need something to hold them together. That’s why we have eggs and panko.
- Do not over mix: You want to mix the meatball ingredients until just combined without overdoing it. It will make the meatballs too tough.
- Do not over bake: Make sure you don’t bake (or fry) the meatballs longer than needed, as this will dry them out.
Mediterranean Turkey Meatballs Ingredients
Türkiye Meatballs:
- Adhesive: Eggs and panko breadcrumbs bind the meat together.
- Herbs: Fresh Dill and Italian Parsley
- salt, pepper and fresh garlic Season the meatballs.
- turkey: Buy 93% lean turkey.
What to Serve with Mediterranean Meatballs:
- Couscous: I used whole wheat pearl couscous, also called Israeli couscous, which is actually a type of pasta. If you can’t find whole wheat, regular will work just as well.
- salad: tomato, Persian or English cucumber, red onion, Italian parsley, olive oil, lemon juice, salt, pepper
- Mediterranean Meatball Sauce: Drizzle with lemon wedges, a dollop of tzatziki, or nonfat plain Greek yogurt, and olive oil, if desired.
How to Make Mediterranean Meatballs
- To make the meatballs: Crack the eggs in a medium bowl and beat with a fork. Add herbs, panko, garlic, salt and pepper and mix. Add the turkey and mix with a fork until everything is combined. Be careful not to over mix. Roll the meat into 16 one-ounce balls and place on a parchment-lined baking sheet.
- Air Fryer Meatballs: Spray the air fryer basket with olive oil and arrange the meatballs in an even layer. Cook at 400°F for 8 to 10 minutes, turning halfway through.
- or Grilled Meatballs: If you don’t have an air fryer, bake the turkey meatballs at 400°F for 20 minutes.
- To cook the couscous: Saute dry pasta in olive oil in a small pan. Pour in the broth, bring to a boil, and reduce the heat to low. Cover and simmer for 10 minutes, until all the liquid has been absorbed. Add a pinch of salt if desired.
- To make the salad: Combine all salad ingredients in a small bowl.
- Assemble the bowl: Serve the couscous in four bowls with the salad, meatballs, and lemon wedges. Serve tzatziki or yogurt and olive oil over Mediterranean bowls, if desired.
How to Prepare Mediterranean Meatball Bowls
These easy Mediterranean bowls are perfect for cooking. All ingredients will keep in the refrigerator for up to four days. Pack for later use:
- shop Meatballs and couscous in one container, salad and lemon wedges in another, and tzatziki in a small container.
- reheatmicrowave the meatball dish for about a minute, then top with the other toppings.
Variety:
- Couscous: Use pearls instead of regular couscous.
- Grain Bowl: Substitute brown rice, barley, or quinoa for couscous.
- gluten free: Use gluten-free rolls and brown rice.
- protein: Make ground chicken meatballs instead of ground turkey.
- Additional vegetables: Add diced bell pepper or zucchini.
- cheese: Top with feta cheese.
More Ground Turkey Recipes You’ll Love
yield: 4 serving size
Serving Size: 1 bowl
For the bowl:
- 1½ tablespoon Extra virgin olive oil, Divided into
- 1 1/3 cup Dried Pearl Israeli Couscous, I use whole wheat
- 1 ¾ cup low sodium chicken, or vegetable soup
- 1 cup diced tomato
- 2 cup Persian Cucumbers or English Cucumbers, diced
- ¼ cup Shallot, diced
- 3 tablespoon italian parsley, freshly chopped
- 2 tablespoon fresh lemon juice, from 1/2 lemon
- ½ teaspoon kosher salt
- freshly ground black pepper, to try
- Lemon slices, Serve
- ½ cup tzatziki or nonfat plain Greek yogurt, optional, service
For the turkey meatballs:
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Crack the eggs into a medium mixing bowl and whisk with a fork. Add the herbs, panko, garlic, salt and pepper and toss to combine.
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Add the turkey and mix well with a fork, being careful not to over mix. Roll mixture into 16 evenly sized meatballs, about 1 ounce each, on a parchment-lined sheet pan and set aside until ready to cook. (Wash hands and work surface thoroughly.)
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Air frying: Spray the air fryer basket liberally with olive oil. Add meatballs in an even layer, cooking in batches if needed, at 400°F for 8-10 minutes, turning halfway through cooking time.
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to bake in the oven, Bake on a sheet pan at 400F for 20 minutes without turning.
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Meanwhile, heat a small saucepan over medium heat.
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Add ½ tablespoon of olive oil and dry couscous and sauté the grains for about 3 minutes. Add the hot broth, bring to a boil, then reduce heat to a simmer, covered and cook for about 10 minutes, or until all the liquid has been absorbed. Add a pinch of salt if desired.
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While the meatballs and couscous are cooking, make the salad. In a small bowl, combine tomatoes, cucumber, red onion, 3 tablespoons parsley, 1 tablespoon olive oil, lemon juice, 1/2 teaspoon salt, and pepper to taste.
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Assemble the bowl: Add 3/4 cup couscous to 4 bowls. Top with 3/4 cup salad and 4 meatballs. Serve with lemon wedges, a dollop of tzatziki or yogurt (if desired), and a drizzle of oil.
last step:
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Serve: 1 bowl, Calories: 466 kcal, carbohydrate: 48 years old G, protein: 31 G, fat: 16 G, Saturated fat: 3 G, cholesterol: 130 mg, sodium: 644 mg, fiber: 4.5 G, sugar: 3 G
