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Flavorful New Years Dinner Bowl with Turkey Meatballs & Citrus Salad

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A fresh and vibrant dinner bowl featuring juicy spiced turkey meatballs paired with a tangy citrus salad, perfect for a nourishing and lively New Year’s meal.

Ingredients

Scale
  • 1 lb (450g) ground turkey (preferably lean)
  • 1/2 cup (50g) breadcrumbs (use gluten-free if preferred)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for cooking)
  • 2 large oranges, peeled and segmented (or 1 grapefruit + 1 orange)
  • 1/2 small fennel bulb, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup (15g) fresh mint leaves, roughly chopped
  • 2 tbsp extra virgin olive oil (for salad dressing)
  • 1 tbsp honey or maple syrup
  • 1 tbsp fresh lemon juice
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • Optional: handful of baby spinach or arugula for extra greens

Instructions

  1. In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, chopped parsley, grated Parmesan (if using), smoked paprika, salt, and black pepper. Mix gently until just combined.
  2. Shape the mixture into 1 1/2-inch (4 cm) meatballs, about 16 total, keeping them uniform in size.
  3. Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without crowding. Cook 4-5 minutes per side until browned and internal temperature reaches 165°F (74°C). Finish in a preheated oven at 375°F (190°C) for 5-7 minutes if needed.
  4. While meatballs cook, peel and segment oranges (or grapefruit and orange). Thinly slice fennel bulb and red onion. Combine citrus segments, fennel, red onion, and chopped mint in a large bowl.
  5. In a small bowl or jar, whisk together extra virgin olive oil, honey or maple syrup, lemon juice, salt, and pepper. Pour dressing over citrus salad and toss gently.
  6. Prepare quinoa or brown rice according to package instructions. Fluff with a fork and keep warm. Optionally toss in baby spinach or arugula.
  7. Divide quinoa or rice between serving bowls. Top with turkey meatballs and a generous scoop of citrus salad. Serve immediately.

Notes

Do not overmix the meatball mixture to keep them tender. Use a meat thermometer to ensure meatballs reach 165°F (74°C) to avoid dryness. Thinly slice fennel for best salad texture. Prepare meatballs ahead and refrigerate if needed, bringing to room temperature before cooking. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, omit Parmesan or use nutritional yeast.

Nutrition

Keywords: turkey meatballs, citrus salad, dinner bowl, healthy dinner, New Years recipe, easy weeknight meal, gluten-free option, dairy-free option

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