Mediterranean Inspired Turkey Meatball Bowls
We recently made these bowls (with help from our 1.5 year old sous chef Dottie!) and discovered that it is the perfect weeknight meal - easy, quick and healthy! The meatballs are flavorful and juicy and the turmeric rice with lemon zest really brings the bowl together. Use the suggested toppings below or get creative and add your own. This is a recipe that is sure to make everyone - toddlers and adults alike.- happy!
Source: Defined Dish
INGREDIENTS
LEMON-TURMERIC RICE:
1 tbsp butter or avocado oil
¼ cup minced shallot
2 cloves garlic minced
Zest of 1 lemon about 1 tbsp
1.5 cups white basmati rice
½ tsp kosher salt
1/2 tsp turmeric
3 cups chicken broth
FOR THE TURKEY MEATBALLS:
1 ½ tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp allspice
1 tsp paprika
1 tbsp toasted sesame seeds
2 tbsp tahini
2 tbsp finely chopped dill fronds
2 tbsp finely chopped parsley leaves
FOR THE TAHINI DRIZZLE:
¼ cup tahini
1 tbsp lemon juice
1-2 tbsp warm water
OPTIONAL TOPPINGS FOR THE BOWLS:
1 lemon cut into wedges
Crumbled feta cheese
Pitted and halved green olives
Baby arugula
Fresh dill fronds
Halved cherry tomatoes
Cucumber cut into the half moons
Pita Bread
Toasted sesame seeds
INSTRUCTIONS
Make the Rice:
Heat a saucepan over medium heat and melt the butter. Add the shallot and garlic and cook, stirring, until tender, about 3 minutes. Add the lemon zest, rice, salt and turmeric and continue to cook, toasting the rice until fragrant and lightly browned, about 4 more minutes. Pour in the broth and bring to a boil. Once boiling, stir and reduce the heat to a light simmer, cover, and cook for 15 minutes. Remove from the heat and keep covered for 10 more minutes to allow it to continue to steam.
Meanwhile, Make the Meatballs:
Preheat the oven to 375 degrees F and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the turkey, salt, onion powder, garlic powder, coriander, cumin, allspice, paprika, sesame seeds, tahini, dill and parsley. Mix until well combined.
Roll into 1-inch meatballs and place on the prepared baking sheet. Transfer to the oven and bake until cooked through and golden brown on the top, 15 to 18 minutes.
Meanwhile, Make the Tahini Drizzle:
To make the tahini drizzle simply combine the tahini and lemon juice in a bowl. Add 1 tbsp of warm water at a time and whisk until it reaches your desired consistency.
Build your own bowls:
Serve the lemon-turmeric rice, meatballs, and tahini drizzle with your desired toppings and build your own bowl!