Turkey Meatball Grain Bowls With Garlic Yogurt

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Turkey · high-protein

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Ingredients

• 3/4 lb ground turkey (93/7)
• 1/4 cup plain breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1 1/2 tsp each kosher salt and black pepper
• 2 tbsp olive oil
• 1 1/2 cups dry long-grain brown rice
• 1/2 cup plain whole-milk yogurt
• 1 tbsp lemon juice
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced

Method (tap to check — screen stays awake)

1. Start the rice in salted water and cook until tender and no white core remains in a split grain, about 25 minutes for quick-cooking brown rice; fluff and keep covered.
2. Mix the turkey, breadcrumbs, egg, half the garlic, oregano, salt and pepper with your hands only until it comes together; overworking makes the meatballs springy.
3. Roll into 16 balls about the size of a golf ball.
4. Heat 2 tablespoons oil in a skillet over medium-high and brown the meatballs on all sides, then cover and cook 5 minutes more until the centers reach 165F and spring back when pressed.
5. Stir the yogurt with the remaining garlic, lemon juice and a pinch of salt until pourable.
6. Build the bowls: rice, then tomatoes and cucumber tossed with the remaining oil, meatballs on top, garlic yogurt spooned over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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