There’s something so wonderfully satisfying about a meal where every bite tells a little story.
This one brings together herby, savory meatballs, a bright, crunchy salad, and comforting pearl couscous, all in a single, sun-drenched bowl.
Why This Bowl Just Works
Honestly, it’s the contrast that makes you fall in love with it.
You get the warm, tender meatballs against the cool, lemony salad, and the fluffy couscous soaks up every delicious flavor in between.
Ingredients Needed for the Recipe
Gathering everything first makes the process a breeze, trust me. Here’s what you’ll need for this complete meal.
- Ground Turkey (93% lean): The lean yet flavorful base for our meatballs, keeping them light.
- Egg & Panko Breadcrumbs: A dynamic duo that binds the meat together, ensuring your meatballs stay perfectly formed.
- Fresh Dill & Italian Parsley: These herbs are the soul of the dish, providing that unmistakable, fragrant Mediterranean character.
- Fresh Garlic, Salt, and Pepper: The essential flavor builders, simple but utterly non-negotiable.
- Pearl (Israeli) Couscous: It’s actually a pasta, and its chewy, pearl-like texture is the ideal hearty base for the bowl.
- Chicken or Vegetable Broth: Cooking the couscous in broth, instead of water, infuses it with a deep, savory taste from the inside out.
- Tomato, Cucumber, & Red Onion: The classic, refreshing salad trio that brings a necessary crunch and juiciness.
- Fresh Lemon Juice & Olive Oil: They whip together into the simplest, most vibrant dressing you can imagine.
- Tzatziki or Greek Yogurt (optional): A cool, creamy dollop on top that ties the whole experience together beautifully.
How to make Mediterranean Meatballs?
It’s all about coming together in parts, and it flows much quicker than you’d think. Let’s walk through it.
Step 1- Mix the Meatball Ingredients
Start by cracking the egg into a medium bowl and giving it a quick beat with a fork.
Add in the chopped dill, parsley, panko, minced garlic, salt, and pepper, and stir until it’s all combined.
Step 2- Gently Form the Meatballs
Now, add your ground turkey to the bowl. Use your fork to mix it in, just until you stop seeing streaks of the herb mixture.
Overmixing is the enemy of tender meatballs, so show some restraint here. Roll the mix into 16 little one-ounce balls.
Step 3- Cook Your Meatballs
You have two fantastic, easy options here. The air fryer gives a gorgeous quick cook, while the oven is just as reliable.
For the air fryer, spray the basket with oil and cook at 400°F for 8-10 minutes, turning halfway. For the oven, bake on a sheet at 400°F for about 20 minutes.
Step 4- Toast and Simmer the Couscous
While the meatballs cook, heat a little olive oil in a pot and sauté the dry couscous for a few minutes until it smells a bit toasty.
Pour in the broth, bring it to a boil, then cover and simmer on low for 10 minutes, until all the liquid is happily absorbed.
Step 5- Toss Together the Salad
This is the easiest part, and it smells like sunshine. Dice your tomato and cucumber, finely chop some red onion and parsley, and toss it all in a bowl.
Drizzle with olive oil and fresh lemon juice, season with salt and pepper, and give it a gentle mix.
Step 6- Assemble the Bowls
This is where the magic happens. Spoon a generous bed of fluffy couscous into each bowl.
Top with the vibrant salad, nestle in four warm meatballs, and finish with a lemon wedge and a spoonful of cool tzatziki.
Smart Swaps and Variations
No pearl couscous in the pantry? Don’t let that stop you. Regular couscous, quinoa, or even brown rice make a fantastic base.
You can also swap the ground turkey for chicken, or add some crumbled feta cheese over the top for a salty, creamy punch.
Tips
- When mixing your meatball ingredients, use a fork or your hands gently. Overworking the meat will make the final result tough.
- If you’re using the air fryer, don’t skip spraying the basket. A light coating of oil prevents sticking and helps achieve a nice, golden exterior.
- Let the cooked couscous sit for a minute, off the heat, after absorbing the broth. It helps the texture become perfectly fluffy.
- Prepare the salad just before serving to maintain its delightful crunch. It refuses to get soggy that way.
Making It Ahead for Easy Meals
This recipe is a meal-prep champion, truly. All the components keep beautifully in the fridge for up to four days.
Store the meatballs and couscous together in one container, keep the salad and lemon wedges separate, and pack the tzatziki in its own little tub. To enjoy, just reheat the main container and add the fresh toppings.
Mediterranean Meatballs Recipe
Description
Mediterranean Meatballs made with flavorful ground turkey meatballs served over Israeli couscous and a bright, lemony cucumber tomato salad. Perfect for meal prep or a quick weeknight dinner, these meatballs can be cooked in the air fryer or oven for a healthy, satisfying dish packed with fresh herbs and Mediterranean flavors.
ingredients
For the meatballs:
For the bowl:
Instructions
-
Crack the egg into a medium mixing bowl and beat with a fork. Add the dill, parsley, panko, garlic, salt, and pepper. Mix to combine.
-
Add the ground turkey and mix with a fork until just combined—do not overmix. Roll into 16 meatballs (about 1 oz each) and place on a parchment-lined sheet pan.Thoroughly wash hands and work surface after handling raw meat.
-
To air fry:
Spray air fryer basket with olive oil. Arrange meatballs in a single layer (cook in batches if needed). Air fry at 400°F (204°C) for 8–10 minutes, flipping halfway. -
To bake:
Preheat oven to 400°F (204°C). Bake meatballs on a sheet pan for 20 minutes (no flipping needed). -
While meatballs cook, heat ½ tbsp olive oil in a small pot over medium heat. Add dry couscous and toast for 3 minutes. Pour in broth, bring to a boil, then reduce heat, cover, and simmer for 10 minutes or until liquid is absorbed. Season with salt if needed.
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In a small bowl, toss together tomato, cucumber, red onion, parsley, 1 tbsp olive oil, lemon juice, ½ tsp salt, and pepper to taste.
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To assemble:
Divide couscous among 4 bowls (¾ cup each). Top with ¾ cup salad and 4 meatballs per bowl. Serve with lemon wedges, optional tzatziki or Greek yogurt, and a drizzle of olive oil if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 13gg20%
- Saturated Fat 3gg15%
- Trans Fat 0gg
- Cholesterol 95mgmg32%
- Sodium 580mgmg25%
- Potassium 540mgmg16%
- Total Carbohydrate 32gg11%
- Dietary Fiber 4gg16%
- Sugars 4gg
- Protein 28gg57%
- Calcium 6 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Meal Prep Tip: Store meatballs and couscous together, salad and lemon wedges separately, and tzatziki in a small container. Keeps up to 4 days in the fridge.
- Gluten-Free? Use gluten-free panko and swap couscous for quinoa or brown rice.
- Protein Swap: Ground chicken works just as well as turkey.
- Add Cheese: Crumbled feta adds a salty, creamy finish.
