Cook your base grain: Make 2 cups cooked rice or your preferred grain. Fluff with a fork and set aside. Squeeze in a little lemon and a drizzle of olive oil for extra flavor.

Prep quick tzatziki: Grate half the cucumber, squeeze out excess water with a towel, then mix with Greek yogurt, 1 minced garlic clove, 1–2 tablespoons lemon juice, a pinch of salt, and chopped dill. Chill while you cook.

Mix the meatballs: In a bowl, combine ground turkey, egg, panko, minced red onion, minced garlic, lemon zest, 1 tablespoon lemon juice, crumbled feta, chopped herbs, 1 teaspoon dried oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and black pepper. Mix gently until just combined.

Shape the meatballs: Lightly oil your hands and form 18–20 golf ball–sized meatballs. Place on a parchment-lined sheet pan or plate.

Choose your cooking method: Oven: Bake at 425°F (220°C) for 14–18 minutes, until browned and cooked through (165°F internal).

Skillet: Heat 1–2 tablespoons olive oil over medium-high. Sear meatballs on all sides, 6–8 minutes total, then lower heat and cover 2–3 minutes to finish.

Air fryer: 400°F (205°C) for 10–12 minutes, shaking halfway.

Toss the veggies: In a bowl, combine cherry tomatoes, thinly sliced red onion, sliced olives, a splash of red wine vinegar, a drizzle of olive oil, a pinch of oregano, salt, and pepper. Let it marinate for 5–10 minutes.

Slice fresh cucumber: Thinly slice the remaining half cucumber. Pat dry and season with a tiny pinch of salt and lemon juice.

Assemble the bowls: Add a scoop of rice or grains, then a handful of greens. Top with 3–5 meatballs, a spoonful of tzatziki, marinated tomatoes and olives, cucumber slices, and extra feta if you like.

Finish with a drizzle: Stir a squeeze of lemon and a splash of olive oil into a spoonful of Greek yogurt to make a quick creamy drizzle. Add over the top with a sprinkle of fresh herbs and black pepper.

Taste and adjust: Add salt, more lemon, or a few chili flakes if you want heat. Serve right away.