Stainless Steel Baking Sheet (non-toxic)
Buy Now →Turkey Meatball Bowls with Pesto
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: lunch, dinner
Ingredients
Scale
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!
Equipment
Find it online: https://homecookedliving.com/turkey-meatball-bowls-with-pesto/
