Homestyle Turkey Meatball Bowl
10min
20min
1
967
Chef's Note
For extra tender meatballs, avoid overmixing the meat mixture. Just combine until ingredients are incorporated. You can also make these meatballs ahead of time and refrigerate them for up to 2 days for even quicker meal prep.
Tags
Ingredients
8 oz ground turkey
1/4 cup breadcrumbs
1 large egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
3/4 cup brown rice
1 cup broccoli florets
1/4 cup low-sodium chicken broth
1/4 cup Greek yogurt
1 tsp lemon juice
Instructions
- 1
Cook 3/4 cup brown rice according to package instructions (typically 15-20 minutes).
- 2
While rice cooks, in a medium bowl, combine 8 oz ground turkey, 1/4 cup breadcrumbs, 1 large egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.
- 3
Form the turkey mixture into 8-10 small meatballs, about 1.5 inches in diameter.
- 4
Heat 1 tbsp olive oil in a large non-stick skillet over medium heat.
- 5
Add the meatballs to the skillet and cook for 8-10 minutes, turning occasionally until browned on all sides and cooked through (internal temperature of 165°F).
- 6
While meatballs are cooking, steam 1 cup broccoli florets until tender-crisp, about 4-5 minutes.
- 7
In a small bowl, mix 1/4 cup Greek yogurt with 1 tsp lemon juice to make a simple sauce.
- 8
Once meatballs are cooked, add 1/4 cup low-sodium chicken broth to the skillet and simmer for 1 minute, scraping up any browned bits from the pan.
- 9
To serve, place the cooked rice in a bowl, top with meatballs, broccoli, and drizzle with the yogurt sauce and pan juices.
Nutrition Information (per serving)
967
85g
85g
32g
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