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Healthy High-Protein Turkey Meatball Power Bowl Easy Meal Prep Recipe

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A nutritious and flavorful meal prep recipe featuring juicy turkey meatballs, vibrant veggies, and hearty grains, perfect for busy weeks and high-protein diets.

Ingredients

Scale
  • 1 lb lean ground turkey
  • 1/4 cup plain Greek yogurt
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/4 cup whole wheat breadcrumbs
  • 1 large egg, beaten
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cooked quinoa
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 1/2 cup diced cucumber
  • 1/4 cup sliced avocado
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • Water to thin dressing as needed
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Rinse 1/2 cup dry quinoa under cold water. Cook with 1 cup water in a saucepan: bring to boil, reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff and cool slightly.
  3. In a large mixing bowl, combine ground turkey, Greek yogurt, Parmesan, parsley, garlic, breadcrumbs, beaten egg, smoked paprika, salt, and pepper. Mix gently until just combined.
  4. Form mixture into approximately 18 meatballs using about 2 tablespoons each. Place on prepared baking sheet.
  5. Bake meatballs for 18-20 minutes until golden and cooked through (internal temperature 165°F/74°C). Optionally, brown in a non-stick skillet for 3-4 minutes before baking for crispier texture.
  6. Steam broccoli florets until tender but bright green, about 5 minutes. Drain and set aside.
  7. Whisk tahini, lemon juice, honey, and enough water to reach pourable consistency. Season with salt and pepper to taste.
  8. Assemble bowls by dividing cooked quinoa into containers or bowls. Top with steamed broccoli, shredded carrots, diced cucumber, sliced avocado, and turkey meatballs.
  9. Drizzle with tahini dressing just before serving or pack dressing separately if meal prepping.
  10. Let meatballs rest 5 minutes after baking to redistribute juices for juicier texture.

Notes

Do not overmix meatball mixture to avoid rubbery texture. Use Greek yogurt and Parmesan to keep meatballs moist. Let meatballs rest 5 minutes after baking. Store dressing separately to avoid sogginess. Can swap quinoa for brown rice or cauliflower rice. Use dairy-free yogurt for allergy-friendly version.

Nutrition

Keywords: turkey meatballs, high protein, meal prep, healthy, power bowl, quinoa, turkey recipe, easy dinner, gluten-free option

Find it online: https://milacook.com/healthy-high-protein-turkey-meatball-power-bowl-easy-meal-prep-recipe/