Turkey meatball quinoa bowls are hearty without being heavy. The meatballs cook quickly, the quinoa adds staying power and the creamy herb sauce pulls everything together.
Quick facts
- Ready in: 30 minutes
- Protein focus: lean turkey
- Best for: weeknight dinner, healthy lunch leftovers, meal prep
Ingredients
- 1 lb ground turkey
- 1 egg
- 1/3 cup breadcrumbs
- 2 cups cooked quinoa
- 1 zucchini, chopped
- 1 cup cherry tomatoes
- 1/2 cup Greek yogurt
- Fresh herbs
- Salt and pepper
Instructions
- Mix turkey, egg, breadcrumbs, salt and pepper, then form small meatballs.
- Cook meatballs in a skillet until browned and cooked through.
- Saute zucchini and tomatoes until tender.
- Mix Greek yogurt with herbs, salt and pepper.
- Serve meatballs over quinoa with vegetables and sauce.
Pro tips
- Make smaller meatballs so they cook fast.
- Use parsley, dill or basil in the sauce.
- Double the meatballs for easy leftovers.