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Savory Nye Cocktails Dinner Bowl with Turkey Meatballs

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A quick and easy dinner bowl featuring juicy herb-seasoned turkey meatballs, fresh veggies, and a creamy Green Goddess dressing, perfect for family meals or gatherings.

Ingredients

Scale
  • 1 lb ground turkey (lean, 93% lean recommended)
  • 1/2 cup breadcrumbs (panko preferred)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • 2 tbsp olive oil, for frying
  • 1/2 cup Greek yogurt (or dairy-free coconut yogurt)
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley
  • 2 tbsp fresh lemon juice
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup shredded carrots
  • 1/4 cup sliced red onions
  • Fresh mixed greens or baby spinach, a handful per bowl

Instructions

  1. Rinse 1 cup quinoa or brown rice under cold water. Bring 2 cups water to a boil, add quinoa or rice, reduce heat to low, cover, and simmer for 15 minutes (quinoa) or about 40 minutes (brown rice). Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.
  2. In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently until just combined. Form into 16 small meatballs, about 1 1/2 inches each.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cook about 5 minutes per side until browned and cooked through (internal temperature 165°F). Remove and drain on paper towels.
  4. In a blender or food processor, combine Greek yogurt, basil, parsley, lemon juice, garlic, olive oil, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
  5. While meatballs cook, halve cherry tomatoes, dice cucumbers, shred carrots, slice red onions, and wash greens. Set aside.
  6. Divide cooked quinoa or rice among four bowls. Arrange turkey meatballs on top, then scatter fresh veggies and greens around. Drizzle generously with Green Goddess dressing.
  7. Garnish with extra fresh herbs or a squeeze of lemon if desired. Serve immediately.

Notes

Do not overmix the meatball mixture to avoid tough meatballs. Use a meat thermometer to ensure meatballs reach 165°F. The Green Goddess dressing is best made fresh; if thickened, stir in water or lemon juice to loosen. Prep veggies while meatballs cook to save time. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For vegan adaptation, use plant-based ground meat and dairy-free yogurt.

Nutrition

Keywords: turkey meatballs, dinner bowl, Green Goddess dressing, quinoa bowl, healthy dinner, easy weeknight meal, gluten-free option, dairy-free option

Find it online: https://fuzzyforker.com/savory-nye-cocktails-dinner-bowl-with-turkey-meatballs-easy-recipe/