Description
This Mediterranean Bowl with Turkey Meatballs is a vibrant and hearty dish that bursts with flavor. The tender, juicy meatballs are infused with aromatic herbs and spices, while the fresh vegetables add a satisfying crunch and a refreshing contrast to the savory elements.
Ingredients
Scale
- Turkey Meatballs:
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable Base:
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2–3 tbsp water (to thin)
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- While the meatballs are baking, prepare the vegetable base by combining quinoa, cherry tomatoes, cucumber, red onion, and olives in a large bowl.
- In a small bowl, whisk together tahini, lemon juice, garlic, and water until smooth. Adjust seasoning with salt.
- Once the meatballs are done, assemble the bowls by placing a scoop of the vegetable base, topping it with meatballs, and drizzling with tahini dressing.
Notes
- This dish can be made ahead of time; store the meatballs and vegetable base separately in the refrigerator for up to 3 days.
- Leftover meatballs can be frozen for up to 3 months; reheat in the oven before serving.
- For a gluten-free option, use gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (including meatballs and vegetables)
- Calories: 450
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
Keywords: Mediterranean Bowl, Turkey Meatballs, Healthy Dinner, Quinoa Salad, Tahini Dressing, Mediterranean Cuisine, Easy Recipe, Meal Prep, Gluten-Free Option, Fresh Vegetables, Flavorful Meatballs, Quick Dinner