Garlic Herb Turkey Meatball Bowl
Tender, oven-baked turkey meatballs infused with garlic, parsley, and Italian herbs are paired with fluffy rice or quinoa, crisp veggies, and a creamy herb yogurt sauce. This bowl is light yet satisfying, balanced, and full of Mediterranean-inspired flavor.
Total Time: 35 minutes
Prep time: 15 mins
Cook time: 20 mins
Servings: 3–4 bowls
Ingredients
For the Turkey Meatballs:
1 lb (450g) ground turkey
1 egg
¼ cup breadcrumbs (or almond flour for low-carb)
2 garlic cloves, minced
2 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp Italian seasoning
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for baking or pan-searing)
For the Bowl Base:
1 cup cooked quinoa, brown rice, or cauliflower rice
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cup shredded lettuce or spinach
½ avocado, sliced
Lemon wedges (for serving)
For the Creamy Herb Yogurt Sauce:
½ cup plain Greek yogurt
1 tbsp olive oil
Juice of ½ lemon
1 garlic clove, finely grated
1 tbsp chopped fresh dill or parsley
Salt & pepper to taste
Instructions
1. Make the Meatballs:
Preheat oven to 400°F (200°C).
Mix ground turkey, egg, breadcrumbs, garlic, herbs, and seasonings in a bowl until just combined.
Form into 1½-inch meatballs (about 16).
Place on a lined baking sheet, drizzle or spray with olive oil, and bake for 18–20 mins or until golden and cooked through (165°F/74°C internal temp).
Optional: Pan-sear in a skillet with olive oil for extra browning before finishing in the oven.
2. Make the Yogurt Sauce:
Whisk together all ingredients until smooth. Chill until ready to serve.
3. Assemble the Bowls:
In each bowl, start with a base of cooked grain or rice.
Add veggies: tomatoes, cucumber, lettuce, onions, and avocado.
Top with 3–4 warm turkey meatballs.
Drizzle with yogurt-herb sauce and serve with a lemon wedge.
Serving Tips:
Add roasted chickpeas or olives for extra flavor.
Sprinkle with feta or sunflower seeds for texture.
Great served warm or chilled for lunch the next day.
Frequently Asked Questions
Q: Can I make these meatballs ahead?
A: Yes! Cooked meatballs store well in the fridge for 4 days and freeze great for up to 2 months.
Q: Is this bowl gluten-free?
A: Use gluten-free breadcrumbs and grains like quinoa or cauliflower rice to make it fully gluten-free.
Nutritional Information
Calories: 420
Protein: 32g
Carbs: 22g
Fat: 23g
Fiber: 5g
Sugar: 4g