Garlic Herb Turkey Meatballs with Quinoa

Your New Go-To High-Protein Meal

If you’re looking for a meal that’s packed with protein, bursting with flavor, and easy to prep for the week ahead, these Garlic Herb Turkey Meatballs with Quinoa are about to become your new best friend. Lean ground turkey gets a flavor boost from fresh herbs and garlic, while quinoa adds a nutty, hearty base that keeps you fueled. This dish is simple enough for a weeknight but tasty enough to feel like a treat—plus, it’s a macro-friendly winner.

Let’s dive into this recipe that’ll have your meal prep containers looking (and tasting) top-notch!

Ingredients (Serves 4)

- For the Meatballs:
  - 1 lb lean ground turkey (93% lean or higher)
  - 1 egg
  - ¼ cup almond flour (or breadcrumbs if you prefer)
  - 2 garlic cloves, minced
  - 2 tbsp fresh parsley, finely chopped (or 1 tsp dried)
  - 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
  - 1 tsp onion powder
  - Salt and pepper to taste
  - 1 tbsp olive oil (for cooking)

- For the Base:
  - 2 cups cooked quinoa (about ¾ cup dry, cooked according to package)
  - Optional: 2 cups steamed broccoli or your favorite green veggie

- Optional Sauce:
  - ½ cup low-sodium chicken broth
  - 1 tbsp lemon juice
  - 1 tsp Dijon mustard

Instructions

1. Mix the Meatballs: In a large bowl, combine the ground turkey, egg, almond flour, minced garlic, parsley, rosemary, onion powder, salt, and pepper. Mix everything with your hands or a spoon until just combined—don’t overwork it, or the meatballs will get tough!

2. Shape Them Up: Roll the mixture into 12-16 meatballs, about 1.5 inches each (think golf ball size). If the mix is sticky, wet your hands slightly to make it easier.

3. Cook the Meatballs: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs in a single layer (work in batches if needed) and cook for 3-4 minutes per side, turning gently, until golden brown and cooked through (internal temp should reach 165°F). This takes about 10-12 minutes total. Remove and set aside.

4. Optional Pan Sauce: In the same skillet, add the chicken broth, lemon juice, and Dijon mustard. Stir over medium heat for 2-3 minutes, scraping up any tasty bits from the pan. Let it simmer until slightly thickened, then drizzle over the meatballs for extra juiciness.

5. Prep the Quinoa: While the meatballs cook, fluff your cooked quinoa with a fork. If you’re adding a veggie like broccoli, steam it now (microwave or stovetop works!).

6. Assemble: Divide the quinoa into four meal prep containers. Top each with 3-4 meatballs and a side of veggies if using. Spoon any pan sauce over the top for added flavor.

Nutrition (Per Serving, Approx.)

- Calories: 400
- Protein: 35g
- Carbs: 30g
- Fat: 15g

Note: Macros can shift depending on exact ingredients (e.g., almond flour vs. breadcrumbs) or if you skip the sauce. Adjust to your needs!*

Why We Love This Recipe

These turkey meatballs are a meal prep dream: they’re high in protein (35g per serving!), reheat without drying out, and pair perfectly with quinoa’s subtle nuttiness. The garlic and herbs bring a fresh, aromatic vibe that makes every bite satisfying—no bland turkey here! Plus, the optional pan sauce adds a little zing without piling on calories.

Meal Prep Tip

Double the meatball batch and freeze half raw on a baking sheet, then transfer to a freezer bag. When you’re ready, just thaw and cook—they’ll taste as fresh as day one. Store assembled containers in the fridge for up to 4 days, and reheat in the microwave for 2-3 minutes.

Make It Your Own

- Spice It Up: Add a pinch of red pepper flakes to the meatball mix for a kick.
- Switch the Grain: Swap quinoa for brown rice or cauliflower rice if you’re going low-carb.
- Dip It: Pair with a side of tzatziki or marinara for dipping fun.

This recipe is all about keeping things simple, healthy, and delicious—perfect for your busy week. Give it a try and let us know how it fits into your meal prep routine! Tag us with your creations—we’d love to see those meatballs in action.

Happy prepping!