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Since I eat nourish bowls on a weekly basis, I end up with some unique combinations! If you’re looking for a super delicious, high-protein nourish bowl, then you will definitely love this easy recipe for Turkey Meatball Bowls with Pesto. The meatballs have spinach, feta, garlic, and shallots and they’re super easy to make – you don’t even need any breadcrumbs for it so it’s naturally gluten-free. This bowl also has homemade sun-dried tomatoes and some crumbled feta on top and my goodness – it’s delicious!
Nutritional benefits of this recipe
- Turkey is rich in protein, B-vitamins, choline, and tryptophan, which all help regulate our mood and energy.
- Spinach contains vitamin A, C, K, E, antioxidants, minerals such as iron, potassium, and more.
- Feta is a good source of calcium, protein, CLA, and more.
- Quinoa is a lower glycemic grain and has fiber, some protein, antioxidants, vitamins, and minerals. It’s my favorite ingredient for nourish bowls! I used tri-color quinoa for this recipe.
Ingredients
Ground turkey – I do NOT recommend using the ground turkey that’s in tubes (also known as “chub”) because I find it’s always so watery – use the ground turkey that’s sold in the tray packaging.
Spinach
Feta
Garlic cloves – fresh is best!
Shallot
Quinoa – I used tri-color.
Sun-dried tomatoes – Homemade sun-dried tomatoes are superior!! I definitely recommend trying them yourself.
Pesto sauce – Use my homemade version if desired.
Method
- Make the quinoa according to package instructions – and be sure to use broth instead of water for more flavor.
- Preheat the oven to 350ºF and either grease a baking sheet or place parchment paper on it.
- In a large bowl, mix together all of the ingredients thoroughly. This is easiest to do by hand.
- Form the meatball mixture into balls and place on the baking sheet. You can make them uniform in size by using a cookie scoop for this. Then if needed, you can lightly oil your hands and roll them into balls if they’re a bit messy.
- Bake for 18-22 minutes until cooked through.
- To serve: Place the meatballs on a bed of quinoa with the sun-dried tomatoes, pesto sauce, and crumbled feta. Enjoy!
Modifications
- For extra delicious flavor, sauté the shallots until translucent / browned before adding to the meatball mixture. This creates a lot more depth to the flavor.
- Sub beef, lamb, or chicken in place of the turkey if desired.
- Add roasted veggies such as broccoli, sweet potato, radishes, etc.
- Sub rice in place of the quinoa if desired.
Other recipes you’ll love
Ground Turkey Nourish Bowl with Crispy Chickpeas
Ground Lamb Nourish Bowls with Garlic Herb Sweet Potatoes
Turkey Buffalo Meatballs (using quinoa flakes!)
I hope you love these Turkey Meatball Bowls with Pesto! Please be sure to leave a comment and rating if you give it a try, I would love to know what you think!
PrintTurkey Meatball Bowls with Pesto
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: lunch, dinner
Ingredients
Meatballs:
1 lb ground turkey – do NOT use the ground turkey that’s in tubes (also known as “chub”) – I find it’s always so watery. Use the ground turkey that’s sold in the tray packaging.
4 garlic cloves, minced
1 shallot, diced
2/3 cup crumbled feta
1/2 cup chopped spinach
1/2 tsp salt
For serving:
Cooked quinoa
Crumbled feta
Additional topping ideas: toasted pine nuts or walnuts, sliced green onion, crispy chickpeas, etc.
Instructions
- If homemaking sun-dried tomatoes, then feel free to follow my recipe here. It takes a few hours in the oven, but it’s SO worth it!
- If homemaking pesto, then feel free to follow my recipe here.
- Make the quinoa according to package instructions – and be sure to use broth instead of water for more flavor.
- To make the meatballs: Preheat the oven to 350ºF and either grease a baking sheet or place parchment paper on it.
- In a large bowl, mix together all of the ingredients thoroughly. This is easiest to do by hand.
- Form the meatball mixture into balls and place on the baking sheet. You can make them uniform in size by using a cookie scoop for this. Then if needed, you can lightly oil your hands and roll them into balls if they’re a bit messy.
- Bake for 18-22 minutes until cooked through.
- To serve: Place the meatballs on a bed of quinoa with the sun-dried tomatoes, pesto sauce, and crumbled feta. Enjoy!
