Turkey meatballs are mixed with egg, breadcrumbs, garlic powder and oregano, then baked on a sheet pan. Serve them over already cooked rice with cucumber, cherry tomatoes and a sauce of plain yogurt and lemon juice.
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Why you will like this recipe
- Small meatballs with a binding mixture. Mix turkey with egg, breadcrumbs, garlic powder and oregano just until combined, then shape the meatballs.
- Meatballs baked on one tray. Brush the meatballs with oil and bake them while assembling the bowls with already cooked rice.
- A cool lemon-yogurt finish. Mix plain yogurt and lemon juice and spoon the sauce over meatballs, rice, cucumber and cherry tomatoes.
Substitutions
Ground chicken works with the same safe temperature. Use gluten-free breadcrumbs if necessary.
Ingredient choices and cooking cues
The egg and breadcrumbs help the turkey mixture hold together. Mix only until the seasoning and binders are distributed: working the meat repeatedly can make the finished meatballs dense. Aim for similarly sized pieces so they cook evenly. A light touch while shaping gives a more tender result than firmly compressing each one into a hard ball.
Turkey is fairly lean, so the brushed oil helps the surface colour and reduces sticking. Use the lined tray as directed, leaving space between the meatballs. Their outside may look cooked before the centre is ready, particularly if some are larger than others. Check a thermometer in the centre of a meatball, aiming for 165°F (74°C), rather than relying on the colour of the meat or juices.
The rice is already cooked for this bowl, while cucumber and tomato provide a cool contrast to the hot meatballs. Plain yogurt and lemon make a tart sauce that should coat a spoon and spread easily over the rice. Yogurt thickness varies considerably between brands. Stir it smooth before judging its consistency, and keep the vegetable pieces small enough to combine with rice and turkey in a single forkful.
Wet your hands lightly before shaping to keep the mixture from sticking.
Storage and reheating
Refrigerate the meatballs, vegetables and yogurt sauce separately for up to 4 days. Reheat meatballs to 165°F (74°C). For the cooked rice, cool quickly after its original cooking, ideally within 1 hour, refrigerate and use within 24 hours. Reheat rice only once, until steaming hot throughout, if serving it hot.
Serving ideas
Divide the rice, cucumber and tomatoes among four bowls and add four cooked meatballs to each. Spoon the lemon-yogurt sauce over them at serving; keep raw chicken or turkey utensils away from the vegetables and sauce.
Recipe card
Easy Turkey Meatball Rice Bowls
Ingredients
Method
- Heat the oven to 425°F (220°C). Line a sheet pan with parchment.
- Mix turkey, breadcrumbs, egg, garlic powder, oregano, salt, and pepper just until combined. Shape into 16 small meatballs and brush with oil.
- Bake for 15 to 18 minutes, until browned and the centers reach 165°F (74°C).
- Stir yogurt and lemon juice together. Divide rice, cucumber, tomatoes, and meatballs among bowls and spoon over the sauce.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 413 kcal |
| Protein | 28.5 g |
| Fat | 15.9 g |
| Saturated fat | 4.2 g |
| Carbohydrate (including fiber) | 39.1 g |
| Fiber | 1.8 g |
| Sugar | 4.4 g |
| Sodium | 470 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Why is my meatball mixture sticky?
A little tackiness is normal with ground turkey, egg and breadcrumbs. Do not keep adding breadcrumbs simply to make it feel like a dry dough; that can produce heavy meatballs. Mix gently, then shape the stated number of similarly sized pieces without repeatedly squeezing them.
Can I use Greek yogurt in the sauce?
Plain, unsweetened Greek yogurt works, but gives a thicker sauce than many regular yogurts. Stir in the lemon thoroughly and check the consistency before spooning it over the bowls. Flavoured or sweetened yogurt changes the balance and is a poor match for the cucumber and turkey.
More recipes to try: Garlic Herb Roast Turkey Breast · Chicken Lemon Rice Soup.
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