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Fresh Galentines Nourish Bowl with Turkey Meatballs

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A fresh, vibrant nourish bowl featuring juicy turkey meatballs paired with a zesty citrus fennel salad, perfect for a healthy and flavorful meal.

Ingredients

Scale
  • 1 lb (450g) ground turkey (preferably lean, 93% lean for juiciness)
  • 1/4 cup (30g) panko breadcrumbs (Japanese-style preferred)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup (10g) fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for cooking)
  • 1 medium fennel bulb, thinly sliced
  • 1 large orange, peeled and segmented
  • 1/2 lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh mint leaves, chopped
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup baby spinach or mixed greens
  • 1/4 cup toasted almonds or walnuts (optional)

Instructions

  1. Preheat oven to 375°F (190°C) if baking meatballs, or heat 1 tablespoon olive oil in a skillet over medium heat for pan-frying.
  2. Prepare the salad by thinly slicing the fennel bulb and segmenting the orange, removing seeds and pith.
  3. In a large bowl, combine ground turkey, panko breadcrumbs, egg, minced garlic, parsley, oregano, smoked paprika, salt, and pepper. Mix gently until just combined.
  4. Roll the mixture into 1 1/2-inch (3.5 cm) meatballs, about 16 total. Place on a plate or tray.
  5. If baking, place meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway through, until cooked through and golden brown.
  6. If pan-frying, brown meatballs in batches, turning every 3-4 minutes until all sides are golden and internal temperature reaches 165°F (74°C), about 15 minutes total.
  7. In a small bowl, whisk lemon juice and olive oil with a pinch of salt and pepper. Toss the sliced fennel, orange segments, and chopped mint with the dressing. Let sit for 5 minutes.
  8. Divide quinoa or brown rice between bowls, layer with baby spinach or greens, then top with turkey meatballs and a scoop of the citrus fennel salad. Sprinkle toasted nuts on top if using.
  9. Taste and adjust seasoning with extra lemon juice or salt if needed before serving.

Notes

Do not overmix the meatball mixture to keep meatballs tender. Cook meatballs in batches to avoid steaming. Use a food thermometer to ensure meatballs reach 165°F (74°C). Thinly slice fennel for best texture. Let salad rest for 5 minutes to meld flavors. For moist meatballs, add a tablespoon of plain Greek yogurt or grated zucchini to the mix.

Nutrition

Keywords: turkey meatballs, nourish bowl, citrus fennel salad, healthy recipe, quick dinner, gluten-free option, dairy-free, easy weeknight meal

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