Greek Meatball Mezze Bowls

50 minutes


1 cup frozen chopped spinach, thawed
1 pound 93%-lean ground turkey
½ cup crumbled feta cheese
½ teaspoon garlic powder
½ teaspoon dried oregano
pinch teaspoon salt
pinch teaspoon ground pepper
2 cups cooked quinoa, cooled (see Associated Recipes)
2 tablespoons lemon juice
1 tablespoon olive oil
½ cup chopped parsley
3 tablespoons chopped mint
2 cups sliced cucumber
1 pint cherry tomatoes
¼ cup tzatziki


These Mediterranean-inspired greek meatball mezze bowls make the ideal nutritious, protein-packed lunch to include in your bariatric diet plan.These greek meatball bowls are a great go to option for the soft food stage of your weight loss surgery journey. Lean ground turkey and vitamin-rich spinach are combined in this greek meatball recipe to create tender, flavorful meatballs. The greek meatballs are paired with satisfying quinoa, crisp refreshing vegetables like cucumbers and cherry tomatoes, and topped with creamy, tangy tzatziki sauce for a medley of satisfying textures and flavors in one bowl. 

Prepared in perfectly portioned individual containers, these greek turkey meatballs provide grab-and-go lunches ready to nourish your body all week long. The soft meatballs and tzatziki in this turkey meatball bowl are gentle on your post-op stomach while delivering sustained energy. Each ingredient works together to create a meal that comforts both body and spirit. Enjoy the bright, fresh taste of the Mediterranean in a customizable bowl tailored for your bariatric needs. The convenience, nutrition and delicious flavors make these meal prep-friendly portion bowls ideal for lunch during your post-surgery journey. Just as easily, these greek meatballs can be used as part of a greek mezze platter for a picnic or whenever you need to bring a finger-food catering platter to an event.

Main Benefits

  • High in protein - Turkey meatballs provide lean, sustaining protein. 
  • Soft textures - Perfect for the post-op soft diet phase. 
  • Nutrient-dense - Packed with vitamins, minerals, and antioxidants.


  • Step 1

    Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, ⅛ teaspoon salt and ⅛ teaspoon pepper in a medium bowl; mix well. Form the mixture into 12 meatballs. Heat a large nonstick skillet over medium heat. Coat with cooking spray. Working in batches if necessary, add the meatballs to the pan and cook until browned on all sides and no longer pink in the center, about 10 to 12 minutes. (An instant-read thermometer inserted in the center should register 165°F.) Set the meatballs aside to cool.

  • Step 2

    Combine quinoa, lemon juice, oil, parsley, mint and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, ½ cup cucumbers and ½ cup cherry tomatoes.

  • Step 3

    Seal the containers and refrigerate for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.

  • Step 4

    Before serving, transfer the meatballs to a microwave-safe container and heat until steaming. Return to the original container and serve with tzatziki.