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Greek-Style Turkey Meatball Grain Bowl with Spelt and Tzatziki

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A Greek-inspired grain bowl featuring juicy turkey meatballs, lemony spelt, and creamy homemade tzatziki, finished with fresh vegetables and herbs for a balanced, vibrant meal.

Ingredients

  • 1 small red onion, grated
  • ½ courgette (about 80g/2¾oz), grated
  • 500g/1lb 2oz turkey thigh mince
  • 3 garlic cloves, crushed
  • 60g/2¼oz breadcrumbs
  • 1 free-range egg
  • 20g/¾oz fresh flatleaf parsley, finely chopped
  • 10g fresh dill, finely chopped
  • 1 tsp dried oregano
  • 1 tbsp olive oil, plus extra for brushing or spraying
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 240g/8¾oz pearled spelt, washed and drained
  • 2 tbsp extra virgin olive oil
  • 1 lemon, zest and 2–3 tbsp juice, to taste
  • ½ small cucumber, grated
  • 200g/7oz Greek-style yoghurt
  • 1 garlic clove, grated
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped fresh flatleaf parsley
  • fine sea salt and freshly ground black pepper
  • ½ small cucumber, roughly chopped
  • 12–16 cherry tomatoes, cut in half

Instructions

  1. Preheat the oven to 210C/190C Fan/Gas 6½ and line a large baking tray with baking paper.
  2. Place the grated onion and courgette in a muslin cloth or clean tea towel and squeeze out excess moisture over a sink.
  3. Transfer the onion and courgette to a large bowl. Add turkey mince, garlic, breadcrumbs, egg, parsley, dill, oregano, olive oil, salt, and pepper, then mix gently until combined and slightly sticky.
  4. With damp hands, shape the mixture into 18–20 small meatballs and place them on the tray.
  5. Lightly brush or spray the meatballs with oil and bake for 18–20 minutes, turning halfway through, until cooked through and golden.
  6. Meanwhile, cook the spelt in boiling water according to packet instructions, then drain well.
  7. Return the spelt to the pan and stir through olive oil, lemon zest, and lemon juice. Cover and keep warm.
  8. For the tzatziki, squeeze excess moisture from the grated cucumber using a cloth or tea towel.
  9. Mix cucumber with yoghurt, garlic, olive oil, lemon juice, dill, parsley, salt, and black pepper. Adjust seasoning to taste.
  10. Divide spelt between bowls, top with turkey meatballs, and add a generous spoonful of tzatziki.
  11. Finish with cherry tomatoes, chopped cucumber, extra herbs, and a squeeze of lemon.

Notes

  • Squeeze as much moisture as possible from both the courgette and cucumber to avoid watery meatballs and tzatziki.
  • Meatballs can be shaped ahead and refrigerated for up to 24 hours before baking.
  • Cooked components store well separately in the fridge for up to 3 days.
  • Swap spelt for farro, quinoa, or brown rice if preferred.
  • Add feta cheese for extra saltiness and richness if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/greek-style-turkey-meatball-grain-bowl-with-spelt-and-tzatziki/