Mediterranean Turkey & Quinoa Meatballs

If you're craving a wholesome, flavor-packed meal that's both satisfying and nourishing, these Mediterranean Turkey & Quinoa Meatballs are the perfect answer. With tender herby turkey, roasted vegetables bursting with color, and fluffy quinoa, it’s a dish that tastes like sunshine in a bowl.

Ideal for meal prep or a simple weeknight dinner, this recipe offers a balance of protein, fiber, and healthy fats—all wrapped in vibrant Mediterranean flair. You’ll love how easily it comes together and how beautifully it reheats for lunches throughout the week.

Let’s dive into how to make this easy, balanced bowl that’s as good for your taste buds as it is for your body.

Ingredients

• 500g ground turkey
• 100g quinoa, uncooked
• 1 large red onion
• 2 cloves garlic
• 30g fresh parsley, chopped
• 2 bell peppers (mixed colors)
• 1 large zucchini
• 200g cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp dried thyme
• Zest of 1 lemon
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). Cook the 100g of quinoa according to package directions. Once cooked, set aside.
2. Chop the bell peppers and zucchini into bite-sized pieces. On a large baking sheet, toss them with the cherry tomatoes, 2 tbsp of olive oil, dried thyme, salt, and pepper. Roast for 20–25 minutes, or until tender and slightly caramelized.
3. While the vegetables roast, finely chop half of the red onion and mince the garlic. In a large bowl, combine the ground turkey, chopped onion, minced garlic, fresh parsley, dried oregano, lemon zest, 1 tbsp of olive oil, and half of the cooked quinoa. Season with salt and pepper.
4. Mix the meatball ingredients gently with your hands until just combined. Form the mixture into 16–20 small meatballs.
5. Heat a large non-stick skillet over medium-high heat. Add the meatballs and brown them on all sides, about 5–7 minutes. They do not need to be cooked through.
6. Add the browned meatballs to the baking sheet with the vegetables for the last 10 minutes of roasting time to finish cooking through.
7. To assemble for meal prep, divide the remaining half of the cooked quinoa among four containers. Top with the roasted vegetables and meatballs.

Tips & Substitutions

• Make it gluten-free: This recipe already is! Just ensure your spices and quinoa are certified gluten-free.
• Swap the protein: Ground chicken or lean beef can replace turkey for a slightly different flavor.
• Boost the veggies: Add eggplant, spinach, or roasted carrots for extra color and nutrients.

Nutrition

Total calories: 1680 kcal (approx. 420 kcal per serving)

• Fat: 55g
• Carbohydrates: 105g
• Fiber: 17g
• Protein: 150g

These Mediterranean turkey meatballs are proof that healthy eating doesn’t have to be boring. Fresh herbs, roasted veggies, and zesty lemon make every bite exciting. Give them a try this week, and don’t forget to share your version with friends or tag your photos online!