Say goodbye to boring desk lunches and stressful weeknight dinners! These Turkey Meatball Quinoa Bowls are your new secret weapon for a healthy, flavorful, and incredibly satisfying meal. We’re combining juicy, perfectly seasoned turkey meatballs with fluffy quinoa, fresh veggies, and a creamy, tangy sauce that ties everything together. It’s a complete, high-protein meal in one bowl that’s as delicious as it is nutritious.
This recipe isn’t just about a single meal; it’s about making your entire week easier. We’ve designed these bowls specifically for meal prep, ensuring every component stays fresh and delicious for days. Get ready to transform your meal routine!
Everything you need for a balanced and delicious meal.
Why This Turkey Meatball Quinoa Bowl Recipe Works
You’ll fall in love with this recipe for so many reasons. The meatballs are tender and packed with flavor, thanks to a simple yet effective blend of herbs and spices. The quinoa provides a fantastic, protein-rich base that keeps you full and energized. Best of all, it’s completely customizable to your taste and what you have in the fridge.
Perfect for Meal Prep: This recipe is designed to be made ahead. The components store beautifully, allowing you to assemble delicious bowls in minutes throughout the week.
High in Protein: With both turkey and quinoa, you’re getting a powerful protein punch to support your fitness goals and keep you satisfied.
Incredibly Flavorful: We don’t do bland food here. Between the savory meatballs and the zesty sauce, every bite is a taste sensation.
Easy to Make: The steps are simple and straightforward, making this an ideal recipe for even beginner home cooks. Looking for more simple meal ideas? These easy chicken dinners are a great place to start.
The Core Components You’ll Need
This recipe uses simple, wholesome ingredients that are easy to find at any grocery store. Let’s break down what you’ll need for each part of the bowl.
For the Juicy Turkey Meatballs
Ground Turkey: We recommend 93/7 ground turkey for the perfect balance of flavor and moisture.
Panko Breadcrumbs: These help bind the meatballs and keep them tender. Use gluten-free if needed.
Egg: Acts as the primary binder.
Seasonings: A simple mix of dried oregano, garlic powder, onion powder, salt, and black pepper is all you need.
For the Fluffy Quinoa
Quinoa: Any color works—white, red, or tri-color.
Water or Broth: Using chicken or vegetable broth adds an extra layer of flavor to the quinoa.
For the Bowls & Creamy Sauce
Cucumber: Diced for a fresh, crunchy element.
Cherry Tomatoes: Halved for a burst of sweetness.
Red Onion: Finely sliced for a sharp, savory bite.
Feta Cheese: Crumbled for a salty, briny finish.
Greek Yogurt: The base of our creamy, healthy sauce.
Lemon Juice: To brighten up the sauce.
Fresh Dill: The key herb for our sauce, adding a fresh, zesty flavor.
Look at those juicy, flavorful turkey meatballs!
How to Make Turkey Meatball Quinoa Bowls (Step-by-Step)
Follow these simple steps to create your delicious and healthy bowls. It’s a straightforward process that yields amazing results every time.
Step 1: Cook the Quinoa
Start by rinsing your quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with your water or broth. Bring it to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set it aside.
Step 2: Mix and Form the Meatballs
While the quinoa cooks, prepare the meatballs. In a large bowl, combine the ground turkey, panko breadcrumbs, egg, oregano, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined—be careful not to overmix! Roll the mixture into 1-inch meatballs.
Step 3: Cook the Meatballs
You can either bake or pan-fry the meatballs. To bake, preheat your oven to 400°F (200°C) and arrange the meatballs on a baking sheet. Bake for 15-20 minutes, or until cooked through. To pan-fry, heat a little olive oil in a large skillet over medium-high heat and cook the meatballs in batches until browned on all sides and cooked through.
Step 4: Prepare the Sauce and Assemble
For the sauce, simply whisk together the Greek yogurt, lemon juice, fresh dill, and a pinch of salt and pepper in a small bowl. To assemble your Turkey Meatball Quinoa Bowls, divide the cooked quinoa among your bowls. Top with the turkey meatballs, diced cucumber, cherry tomatoes, and red onion. Drizzle generously with the creamy dill sauce and sprinkle with feta cheese.
Expert Tips for the Best Quinoa Bowls
Don’t Overmix the Meatballs: Mix the meatball ingredients until they are just combined. Overworking the meat can result in tough, dense meatballs.
Toast the Quinoa: For a nuttier, more complex flavor, toast the dry quinoa in the saucepan for a minute or two before adding the liquid.
Let the Quinoa Steam: Once the quinoa is done cooking, let it sit, covered and off the heat, for 5 minutes. This allows it to steam and become perfectly fluffy.
Meal Prep and Storage Instructions
These Turkey Meatball Quinoa Bowls are perfect for meal prepping. To store, keep the components in separate airtight containers in the refrigerator. The quinoa, meatballs, and chopped veggies will stay fresh for up to 4 days. The sauce will also last for 4-5 days. When you’re ready to eat, simply assemble a bowl and enjoy. You can gently reheat the meatballs and quinoa if desired. For another great meal prep idea, check out these Honey Garlic Salmon Bowls.
Customization and Variations
One of the best things about this recipe is its versatility. Feel free to mix things up based on your preferences!
Add More Veggies: Roasted broccoli, bell peppers, or sweet potatoes would be fantastic additions.
When stored in airtight containers in the refrigerator, the components will stay fresh for up to 4 days. It’s best to store the sauce, meatballs, quinoa, and fresh veggies separately and assemble just before eating.
Absolutely! This recipe works wonderfully with ground chicken, which is just as lean. You could also use ground beef or pork, though the nutritional information will change.
The recipe can easily be made gluten-free. Quinoa is naturally gluten-free. Simply substitute the panko breadcrumbs with a gluten-free variety, which is available in most grocery stores.
The key is to use 93/7 ground turkey, which has enough fat to keep it moist. Also, be very careful not to overmix the meatball mixture. Mix only until the ingredients are just combined for the most tender results.
If you’re not a fan of quinoa, you can easily substitute it with other grains. Brown rice, farro, couscous, or even cauliflower rice for a low-carb option would all work well as a base for these bowls.
Share Your Creations!
I can’t wait to see how your Turkey Meatball Quinoa Bowls turn out! This recipe is a staple in my kitchen for a reason, and I hope it becomes one in yours too. If you make it, please leave a comment below or tag me in your photos on Pinterest. Happy cooking!
Fuel your week with these incredible Turkey Meatball Quinoa Bowls!
Turkey Meatball Quinoa Bowls Recipe
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.
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.
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.
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.
In a small bowl, whisk together the Greek yogurt, lemon juice, fresh dill, salt, and pepper until smooth.
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.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
