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An extreme close-up shot of juicy turkey meatballs in a quinoa bowl, showing the texture of the meatball and the fresh dill in the sauce.
FL Recipes

Turkey Meatball Quinoa Bowls: The Ultimate Healthy Meal Prep

These Turkey Meatball Quinoa Bowls are your secret weapon for a healthy, flavorful, and incredibly satisfying meal prep solution. Juicy turkey meatballs, fluffy quinoa, and a creamy dill sauce make this high-protein bowl a weeknight dinner winner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey Meatballs
  • 1 lb 93/7 ground turkey
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Quinoa and Bowls
  • 1 cup quinoa, rinsed
  • 2 cups water or broth
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely sliced
  • 1/2 cup feta cheese, crumbled
For the Creamy Dill Sauce
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill, chopped
  • 1 pinch salt and pepper to taste

Equipment

  • 1 Large Mixing Bowl
  • 1 Baking sheet or large skillet
  • 1 Medium Saucepan

Method
 

  1. In a medium saucepan, combine the rinsed quinoa and water/broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
  2. In a large bowl, gently mix the ground turkey, panko, egg, oregano, garlic powder, onion powder, salt, and pepper. Do not overmix. Roll into 1-inch meatballs.
  3. Bake at 400°F (200°C) for 15-20 minutes or pan-fry in a skillet with a bit of olive oil over medium-high heat until browned and cooked through.
  4. In a small bowl, whisk together the Greek yogurt, lemon juice, fresh dill, salt, and pepper until smooth.
  5. Divide the cooked quinoa among four bowls. Top with the turkey meatballs, diced cucumber, cherry tomatoes, and sliced red onion. Drizzle with the creamy dill sauce and sprinkle with feta cheese.

Nutrition

Calories: 520kcalProtein: 45gFat: 22gFiber: 6g

Notes

Store components separately in airtight containers in the fridge for up to 4 days for optimal freshness.
Toast the dry quinoa in the saucepan for 1-2 minutes before adding liquid to enhance its nutty flavor.
Keyword healthy dinner,meal prep,quinoa bowl,turkey meatballs

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