Description
A flavorful Mediterranean bowl featuring tender ground turkey meatballs baked to perfection, served atop a bed of quinoa or rice, fresh cherry tomatoes, and cucumber, all drizzled with a zesty lemon and olive oil dressing. This healthy, balanced meal is easy to prepare and perfect for a wholesome lunch or dinner.
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- ¼ cup panko breadcrumbs
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 1 large egg
- Salt and pepper to taste
Bowl
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the meatballs.
- Make Meatball Mixture: In a large bowl, combine the ground turkey, panko breadcrumbs, minced garlic, finely chopped onion, chopped parsley, chopped mint, egg, salt, and pepper. Mix gently until just combined to avoid overworking the meat.
- Form Meatballs: Shape the mixture into small meatballs about 1 inch in diameter. Place them evenly spaced on a parchment-lined baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare Bowls: While the meatballs bake, assemble the bowls by placing a base of cooked quinoa or rice, then topping with halved cherry tomatoes and diced cucumber.
- Make Dressing: Whisk together the extra virgin olive oil and fresh lemon juice in a small bowl to create a light, tangy dressing.
- Assemble and Serve: Once the meatballs are baked, arrange them on top of the prepared bowls. Drizzle the lemon-olive oil dressing over the entire bowl and meatballs before serving for added flavor.
Notes
- Use fresh herbs like parsley and mint for the best flavor and aroma.
- Feel free to swap quinoa for your preferred grain like brown rice or couscous.
- Check meatballs for doneness by ensuring an internal temperature of 165°F (74°C).
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- For a spicier twist, add crushed red pepper flakes to the meatball mixture.
