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High-Protein Turkey Meatball Bowls

A balanced, high-protein bowl featuring lean turkey meatballs served over fluffy quinoa with fresh vegetables and a creamy tahini drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground turkey
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 tbsp olive oil
Bowl Base and Toppings
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
Tahini Sauce
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 2 tbsp warm water

Equipment

  • Large skillet
  • Mixing bowl
  • Small bowl

Method
 

Instructions
  1. Combine ground turkey, panko, egg, garlic, oregano, and salt in a large bowl.
  2. Mix gently until uniform, then roll into 12 even-sized meatballs.
  3. Heat olive oil in a non-stick skillet over medium heat.
  4. Brown meatballs on all sides for 8-10 minutes until golden-brown and cooked through.
  5. Whisk tahini, lemon juice, and warm water in a small bowl until smooth.
  6. Divide cooked quinoa into bowls and top with meatballs, tomatoes, and cucumbers.
  7. Drizzle with the prepared tahini sauce and serve.

Notes

Store in an airtight container in the fridge for up to 3 days. Meatballs can be frozen for up to 2 months.