Mediterranean Turkey Meatballs with Lemon Dill Rice and Greek Salad

The perfect summer dinner! Fresh veggies, lean protein, and lots of flavor - It's a go-to around here!



1.5 lbs lean ground turkey

1/4 red onion, diced

1 tbsp fresh dill

1 tbsp fresh parsley

1 tbsp oregano

1 tsp cumin

4 cloves garlic

1 tsp olive oil

Salt / pepper


2 cups basmati rice

2 tbsp olive oil

2 cloves garlic

1/2 onion, chopped

1 cup water or vegetable stock

juice of 2 lemons



1-3 tsp of dill (depending on personal preference)

fresh parsley to garnish


1 head of romaine lettuce, chopped

1 cucumber, chopped

1 cup cherry tomatoes, halved

1/4 cup sliced radishes

1 bell pepper, sliced

1/4 cup feta cheese

homemade or storebought Greek dressing


1. Preheat oven to 425ºF. Generously grease a baking sheet.

2. Place rice in a large bowl and cover with water. Set aside and let soak for 10-15 minutes.

3. In a large bowl, prepare the turkey meatballs. Mix all meatball ingredients together in the bowl.

4. Using a small ice cream scoop or your hands, make golfball-sized meatballs and place them on the baking sheet.

5. Bake in the oven for 25-30 minutes, until golden and cooked through.

6. While the meatballs are cooking, start on the rice. Drain the water from your rice bowl. In a large saucepan, heat the olive oil over medium high heat. Add onion and garlic. Saute until fragrant. Then add the rice. Stir the rice in with the garlic and onion before adding any water or stock. After about one minute, add your liquid (water/stock and lemon juice). Bring to a boil, then reduce heat and let simmer.

7. While rice and meatballs are cooking, chop ingredients for the salad and toss in a large bowl.

8. When rice is cooked to completion, add salt, pepper, and dill to taste.

9. To assemble, place meatballs on a bed of rice with your Greek salad on the other half of the plate. Add dressing of choice on top with optional add-ons like tzaziki sauce, more feta, and hummus.

Gram your meatballs!

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