Mediterranean Chicken Meatball Bowl

These Mediterranean Chicken Meatball Bowls are about to become your weekly meal prep superhero. Seriously, they’re packed with so much vibrant flavor, wholesome goodness, and they actually keep you full. Say goodbye to sad desk lunches and hello to a little bit of sunshine in every bite!

I’m always on the hunt for quick, easy, and healthy meal prep ideas that don’t take forever, and this recipe absolutely nails it. It’s perfect for busy weeknights when you want something fresh, or for setting yourself up with amazing lunches all week long.

My Top Tips for the Best Bowls

• Don’t Overdo the Meatballs: Mixing too much makes chicken meatballs tough. Gentle is key!
• Meal Prep Pro-Tip: Make the meatballs and dressing ahead of time. Store them separately. Then, just warm the meatballs and assemble your bowls when you’re ready to eat. Boom, instant lunch!
• Dress It Later: If you’re prepping for a few days, keep the dressing on the side and add it right before you’re about to eat. No soggy veggies allowed!
• Mix Up Your Veggies: Bell peppers, spinach, or even some roasted chickpeas would be amazing additions!

Mediterranean Chicken Meatball Bowls

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Servings 5 people

These Mediterranean Chicken Meatball Bowls are a healthy meal prep recipe made with juicy baked chicken meatballs, fresh veggies, and fluffy rice. Perfect for lunch or dinner, these protein-rich bowls are gluten-free, easy to make, and the ultimate Mediterranean diet–inspired meal

Ingredients

Ground Chicken (or Turkey) Meatballs

• ½ lbs Ground chicken or turkey if it’s slightly more than like .5-.75, the recipe will still work
• 1/4 cup Italian gluten free breadcrumbs
• 1/4 cup Feta cheese Crumbled
• 1 Egg
• 1/2 tbsp Olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp Lactose-free milk*
• Red onions diced
• 2 cloves Garlic minced or 1/2 tsp of garlic powder
• 1 tsp Oregano
• 1 tsp Basil
• 1/2 tsp Cinnamon
• 1 tsp Thyme
• 1/2 tsp Salt

For The Bowls

• 1 cup cooked quinoa or rice whatever grain you prefer! I cook this in a rice cooker.
• 1 cup cucumber diced
• 1 cup cherry tomatoes diced
• 1 tbsp Red wine vinegar
• ¼ cup red onion (optional) thinly sliced or finely diced
• ¼ cup Kalamata olives (optional) pitted and halved
• ¼ cup crumbled feta cheese

Instructions

• Preheat the over to 400 degrees F.
• In a medium/large bowl, gently mix together the ground chicken, minced red onion, garlic, parsley, dill (if using), egg, breadcrumbs, oregano, salt, and pepper. Don't overmix!
• Form them into cute little 1-inch meatballs (you'll get about 18-20).
• Place them on a sheet pan and cook in the over for 10 minutes. Then turn them over, then cook for another 10-15 minutes until fully cooked through.
• While those meatballs are doing their thing, cook up your quinoa or rice (in a rice cooker). This is the perfect base for our chicken rice bowl.
• Get your cucumber diced, cherry tomatoes halved, red onion sliced, and olives ready. Quick chop, quick chop! Add the red wine vinegar and some salt and pepper to taste.
• Build Your Bowl: Grab your meal prep containers or bowls. Divide the cooked quinoa/rice, then add your perfectly cooked Greek chicken meatballs. Pile on the cucumber, tomatoes, red onion, and Kalamata olives. Finish with a sprinkle of crumbled feta cheese. Also add some tzatziki sauce.