These Soy Ginger Meatballs are a delicious twist on traditional meatballs. The Asian-inspired meatballs are a flavorful and aromatic dish with a delicious balance of savory soy sauce, zesty ginger, garlic, and lime. The meatballs are tender and juicy, …
These Soy Ginger Meatballs are a delicious twist on traditional meatballs. The Asian-inspired meatballs are a flavorful and aromatic dish with a delicious balance of savory soy sauce, zesty ginger, garlic, and lime. The meatballs are tender and juicy, with a moist interior and a slightly crisp exterior. They are baked in the oven, which…
We’ve got the grill fired up here at Budget Bytes and that means it’s officially summertime, baby! And what better way to kick off grilling season than with a juicy, flavorful Turkey Burger? I know the combination of soy sauce, panko, and parmesan might sound strange, but it’s the magical combination that put these turkey burgers on regular menu rotation at my house. My husband loves turkey burgers and always requests his with a slice of sharp cheddar cheese or extra grated Parmesan on top. Give it a try!
Turkey burgers can be a tricky thing, but there’s no need to fear them! They are extremely lean in comparison to beef burgers, so it’s important to pay close attention and pull them as soon as they reach the proper temperature to prevent them from turning out dry. If you REALLY want to enjoy your turkey burger, step one is: don’t expect it to be like a beef burger. Get ready for a completely different experience (and new future craving!)
Ingredients
Here’s what you’ll need to make a turkey burger:
Ground Turkey: I found 85% lean and 15% fat to be the best ground turkey for turkey burgers, but any fat % will come out delicious with this recipe.
Soy Sauce: Adds seasoning and a pop of umami to the turkey.
Parmesan Cheese: Gives this burger some of the fat content it would otherwise be missing.
Panko Breadcrumbs: Helps give the turkey a more pleasant texture… do not skip the panko! During my recipe testing, I found that panko specifically sends this burger over the top whereas regular breadcrumbs didn’t help the texture as much.
Hamburger Buns: Of course, you can’t have a burger without a delicious bun! I recommend using your favorite store-bought buns.
Toppings
This simple turkey burger recipe leaves plenty of room for interpretation, so raid the fridge and create your masterpiece! I added lettuce, tomato, red onion, and sharp cheddar cheese to mine. Here are some other ideas:
Turkey burgers, in general, have a much softer texture than a beef burger with a mild flavor. It’s important to use binders (cheese and breadcrumbs in this case) to keep the meat from falling apart and to keep the texture being too soft or mushy.
I find flattening any burger patties a little extra helps keep them from tightening up into little meatballs during the cooking process. When we apply heat to protein during the cooking process, the protein contracts, which causes ground meat to shrink a bit on the grill.
Handle the burger patties gently, and resist the urge to flip them often on the grill to keep them from falling apart.
I like to pull my turkey burgers off the grill when they are around 160°F. Then, I cover them with aluminum foil and let them rest for up to 5 minutes so they finish cooking but stay nice and juicy.
In a mixing bowl, combine the ground turkey, soy sauce, shredded Parmesan, and Panko breadcrumbs, using your hands to mix. Form 4 patties and set aside.
Preheat the grill to 375°F, but add your turkey burger patties to the grill while it’s still cold. The gradual increase in temperature will make sure the inside of your burger reaches proper doneness (165°F) while the outside has some color and is grilled to perfection!
Cook for 15 minutes on each side. Your burgers are done when the internal temperature reaches 165°F.
In a mixing bowl, combine 1 lb 85% lean ground turkey, 1 1/2 Tbsp soy sauce, 3 Tbsp shredded Parmesan, and 3 Tbsp Panko breadcrumbs, using your hands to mix. Form 4 patties and set aside.
Preheat the grill to 375°F, but add your turkey burger patties to the grill while it’s still cold. The gradual increase in temperature will make sure the inside of your burger reaches proper doneness (165°F) while the outside has some color and is grilled to perfection!
Cook for 15 minutes on each side. Your burgers are done when the internal temperature reaches 165°F.
Fire up the grill! These turkey burgers are calling!
Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s…
Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s packed with rich flavor and comes together quickly for busy weeknights or make-ahead meal prep. After several rounds of testing, I finally found the perfect balance of flavors and textures, making these Sloppy Janes not just healthy, but incredibly tasty too!
What Sets This Recipe For Turkey Sloppy Joes Apart
This recipe takes your childhood Sloppy Joe memories and gives them a healthy upgrade! I’ve perfected the balance of sweet and tangy, ensuring moist turkey and rich tomato flavor, all through meticulous testing to find the ideal method and mix of ingredients for maximum deliciousness. So, what makes these Sloppy Janes extra special?
Perfectly balanced flavor. Countless rounds of testing went into creating a sauce that’s both sweet and tangy, without being dominated by any single ingredient.
Moist ground turkey. Swapping out ground beef for turkey can result in a dry mixture. After testing various levels of ground turkey leanness, as well as different methods of cooking, this recipe ensures your Sloppy Janes are packed with moisture.
Just the right tomato flavor. Diced tomatoes and tomato paste deliver a depth of flavor, without the sweetness of tomato sauce or ketchup.
Quick and easy. Weeknight dinner win! This recipe comes together fast and in one pan, making it perfect for busy schedules.
Meal prep friendly. Sloppy Janes can be made ahead and either refrigerated or frozen.
Ground Turkey Sloppy Joes Ingredients
Missing: optional red bell pepper.
Here’s what you’ll need to create these delicious, messy-to-eat sandwiches (quantities are in the recipe card below):
Sloppy Joe filling:
Ground turkey (90% lean) – I tried this recipe with 85%, 90%, and 99% lean ground turkey, and around 90% was the best in terms of moistness and flavor
Yellow onion
Large red bell pepper (can also use green pepper), optional – the pepper adds a nice layer of flavor, but tested without was also delicious
Kosher salt
Garlic cloves
Light brown sugar
Chili powder
Ground cinnamon – a subtle addition that adds depth and balances the sweetness
Tomato paste
Yellow mustard
Worcestershire sauce
Fresh or canned diced tomatoes
Beer – all of the alcohol will be cooked off when preparing the filling, but if you prefer you can substitute the juice from the canned tomatoes (or water)
Red wine vinegar
Fresh ground pepper
To serve:
Hamburger buns
Melted butter (to brush the buns before toasting)
Toppings: Cheddar cheese, red onion, jalapeno pepper, lettuce, dill pickle
How to Make Sloppy Joes with Ground Turkey
And here’s all you have to do to create these crowd-pleasing Sloppy Joes:
Brown turkey. In a large skillet over medium-high heat cook brown turkey just until no longer pink.
Add vegetables. Add onion, bell pepper, and garlic; lightly season the mixture with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes.
Add sugar, spices, and tomato paste. Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
Add mustard, Worcestershire sauce, tomatoes, and beer. Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 8 to 10 minutes, or until the mixture thickens.
Add vinegar, salt, and pepper. Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm.
Toast buns; serve. Lightly brush the insides of the hamburger buns with melted butter and toast. Fill with Sloppy Jane mixture and serve with toppings on the side.
Tips for Making the Perfect Turkey Sloppy Joes
To ensure your turkey Sloppy Joes turn out perfect every time, here are some tips to keep in mind:
Choose the right ground turkey. Opt for ground turkey that is around 90 to 93% lean. I found this level to deliver the best results in terms of flavor and moistness.
Season the turkey and vegetables when sautéing. Add salt draws out the natural flavors of the ingredients, making them taste brighter and more intense.
Layer in the ingredients in the order given. Adding the ingredients in a certain order allows the flavors to be gradually incorporated, adding depth and balance to the final mixture.
Brush hamburger buns with butter and lightly toast. Who wants a delicious hot filling on a cold bun? And, brushing the inside of the buns with butter before toasting helps them crisp up, adds still more flavor, and keeps the bread moist.
Variations and Additions to Personalize Your Turkey Sloppy Joes
While this Turkey Sloppy Joe recipe is delicious as is, feel free to get creative and make it your own. Here are a few suggestions:
Add chopped jalapeno or serrano peppers, or your favorite hot sauce to the turkey mixture.
Add more chopped vegetables – carrots, zucchini, or mushrooms can be sautéed along with the onions and peppers.
The alcohol in the beer will cook off; you can also use nonalcoholic beer, water, or the tomato juice from the canned diced tomatoes.
Serving Suggestions and Side Dishes
As mentioned above, I like to serve these Turkey Sloppy Joes on toasted hamburger buns with various toppings on the side, including:
Sliced Cheddar or American cheese
Sliced red onion
Sliced jalapeno peppers (seeds removed unless you like spice!)
Lettuce leaves
Sliced dill pickles
Here are some side dishes that pair well with these Sloppy Janes:
If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.
To reheat, place the mixture in a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth to loosen the sauce if it has thickened in the refrigerator.
FAQs About Turkey Sloppy Joes
Can I use ground chicken instead of turkey?
Yes you can use ground chicken. Just opt for a mixture that is around 90% lean (or 10% fat).
How to thicken runny Sloppy Joes?
If your sloppy joe mixture is too runny, in a small bowl whisk together 1 tablespoon water and 1/2 teaspoon cornstarch. Add this slurry to the sauce and cook, stirring constantly, until it thickens.
Can I eat Sloppy Joes without bread?
Yes, you can serve the Sloppy Jane mixture atop a baked potato or French fries for a bread-free alternative.
Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s packed with rich flavor and comes together quickly for busy weeknights or make-ahead meal prep. After several rounds of testing, I finally found the perfect balance of flavors and textures, making these Sloppy Janes not just healthy, but incredibly tasty too!
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:4 servings
Ingredients
Sloppy Joe Filling
1 pound ground turkey (90 to 93% lean)
1/2 large yellow onion, chopped
1/2 large red bell pepper (can also use green), optional
In a large skillet over medium-high heat cook ground turkey until no longer pink.
Add onion, bell pepper, and garlic; lightly season with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes.
Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 8 to 10 minutes, or until the mixture thickens. Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm.
To Serve
Lightly brush the insides of the hamburger buns with melted butter and toast.
Fill with Sloppy Jane mixture and serve with toppings on the side.
Notes
Make ahead: If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.
Burger nights are the best nights, according to my boys. They LOVE a good burger. They love our ultimate burger, but these Turkey Burgers are another favorite. They request them often, especially with fries on the side. If you aren’t that excited…
Burger nights are the best nights, according to my boys. They LOVE a good burger. They love our ultimate burger, but these Turkey Burgers are another favorite. They request them often, especially with fries on the side. If you aren’t that excited about turkey burgers, I get it. It’s true that some turkey burgers are…
I make chili at least every other week during the fall and winter months, so naturally I’ve come up with quite a few variations of our classic chili recipe over the years. This Turkey Chili is a little bit lighter and is chock full of colorful vegetables. It’s the perfect chili recipe for the transition season when the leaves are just starting to fall but the air is still a little on the warm side. ;)
What’s in Turkey Chili?
Turkey chili starts with a similar base as a classic chili recipe: ground meat cooked in a rich and flavorful tomato-based sauce, and seasoned with tons of warm spices. Because ground turkey has a lighter flavor, we went with a lighter, zestier flavor profile and added a ton of colorful vegetables and beans.
Ingredients for Turkey Chili
Here’s what you’ll need to make turkey chili:
Ground Turkey: Opt for dark meat turkey or ground turkey with at least a little fat. Extra-lean ground turkey breast can get a little dry and tough when simmered in chili.
Onion and Garlic: Every good chili starts with onion and garlic to create a deeply savory flavor base! I went with four cloves of garlic for this recipe, but feel free to measure with your heart. ;)
Poblano Pepper & Corn: A diced poblano pepper and some frozen corn kernels add a lot of flavor and color to this chili, making it extra festive. Poblanos can be spicy, though, so if you need a mild heat, skip the pepper or substitute with a green bell pepper.
Beans: A combination of kidney beans, black beans, and pinto beans adds even more color, texture, and flavor to this chili. The beans are very flexible, so if you only want black beans or kidney beans, you can certainly substitute them to fit your needs.
Tomatoes: Diced tomatoes add texture to our chili while tomato paste helps thicken the sauce and adds a really rich tomatoey flavor.
Herbs & Spices: The secret to the sauce! We use our homemade chili seasoning, which is a mix of chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper, to season our turkey chili.
Make it Vegetarian
This turkey chili is super easy to make vegetarian. Simply swap the ground turkey with an extra can of beans (kidney, black beans, or even pinto beans), or your favorite meat substitute, like soy crumbles.
Slow Cooker Instructions
Chili is a great slow cooker recipe. To make this turkey chili in your slow cooker, first brown the ground turkey in a skillet, then add it to the slow cooker with all of the other ingredients (reduce the water to 1 cup). Cook the chili on high for 3 hours or low for 6 hours.
How to Store Leftovers
After cooking the turkey chili, divide it into single-serving containers and store in the refrigerator for 4-5 days. Once chilled in the refrigerator, you can transfer some to the freezer for longer storage (about 3 months).
To reheat the chili, either microwave on high, stirring occasionally, until heated through. Or add to a sauce pot and cook over medium-low, stirring often, until heated through.
What to Serve with Turkey Chili
Chili and cornbread were made for each other, so try pairing this turkey chili with our Jalapeño Cheddar Cornbread or Sweet Potato Cornbread. And don’t forget the toppings for your chili! Try adding a sprinkle of cheddar cheese, sliced green onions, or cilantro. Or maybe a dollop of sour cream, some corn chips, or pickled jalapeños.
Add the olive oil and ground turkey to a large pot and cook over medium heat until the turkey is cooked through. Break the ground turkey up into pieces as it cooks.
While the turkey is cooking, dice the onion and poblano pepper, and mince the garlic. Add the onion, poblano, and garlic to the pot and continue to sauté for a few minutes more, or until the onions are soft and translucent.
Add the canned beans (drained), frozen corn (no need to thaw), diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and water. Stir to combine.
Place a lid on the pot and allow the chili to come up to a simmer. Once simmering, reduce the heat to medium-low and continue to simmer for 30 minutes (or longer, if preferred), stirring occasionally. After 30 minutes, taste and adjust the seasoning to your liking, then serve.
Add 2 Tbsp olive oil and one pound of ground turkey to a large pot. Cook over medium heat until the ground turkey is cooked through.
While the turkey is browning, mince four cloves of garlic, dice one yellow onion, and dice one poblano pepper. Add the garlic, onion, and pepper to the pot and continue to cook and stir over medium heat until the onions have softened.
Next, add one 15oz. can of kidney beans (drained), one 15oz. can of black beans (drained), one 15oz. can of pinto beans (drained), one 15oz. can of fire-roasted diced tomatoes (with juices), one 6oz. can of tomato paste, 1 cup frozen corn kernels, 1 Tbsp chili powder, 1 tsp cumin, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to the pot.
Stir everything to combine, then place a lid on the pot and allow it to come up to a simmer.
Once simmering, reduce the heat to medium-low and let it simmer for 30 minutes. Give it a taste, adjust the seasoning to your liking, and serve!
And don’t forget to pile it high with your favorite chili toppings!
I love my classic homemade meatballs recipe, but ground beef is getting expensive lately! So when ground beef is out of budget or I’m craving a lightly lighter flavor, I’ll make these super easy Turkey Meatballs. These meatballs freeze well, so consider making a double batch and freezing half for a rainy day. Spaghetti and meatballs is the ultimate quick weeknight dinner, especially when you’ve got homemade turkey meatballs in the freezer ready to go. 😏
Ingredients for Turkey Meatballs
These turkey meatballs are incredibly easy to make and only require eight simple ingredients. Here’s what you’ll need to make them:
Ground Turkey: I used 93% lean ground turkey, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 99% lean ground turkey as it may result in tough meatballs.
Breadcrumbs: Breadcrumbs combine with the egg to help bind the turkey together to keep the turkey meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
Egg: The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
Italian Seasoning: A simple store-bought Italian seasoning blend provides tons of herbal flavor to the meatballs.
Other Seasoning: I’ve also added some garlic and onion powder for a little depth and of course the classics, salt and pepper!
Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them extra satisfying and drool-worthy!
Cooking Options
Baking is my favorite method for making meatballs because it’s hands-off, but you can also make these turkey meatballs in an air fryer or a skillet. Here is how to cook turkey meatballs with each of the three methods:
Oven Baked Meatballs: Bake the meatballs at 400ºF for 20 minutes. Or, bake for 15 minutes and transfer the meatballs to a hot skillet with butter to cook for the remaining five minutes, which gives them a nice golden brown exterior.
Air Fryer Meatballs: Preheat the air fryer to 400ºF. Cook the meatballs for 8 minutes, shaking once half-way through, or until cooked through and golden brown on the outside. Cook in batches to avoid overcrowding the basket and preventing airflow.
Skillet: Cook the meatballs in a skillet with olive oil over medium heat until browned on each side and cooked through (about 2-3 minutes on each side). Cook in batches to avoid overcrowding the pan.
How to Freeze Meatballs
These turkey meatballs freeze really well and make for delicious weeknight dinners later. To freeze the meatballs, pack them in an air-tight container after cooking and chill completely before transferring to the freezer where they can be stored for about three months. To reheat the meatballs, simply add them to a pot of red sauce and simmer until heated through. Or, allow them to thaw in the refrigerator overnight and then heat through in a skillet with butter or oil.
Preheat the oven to 400ºF. In a bowl, stir together the breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Add the ground turkey to a separate large bowl, then add the egg and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 16 meatballs, about two tablespoons each. To easily divide the meat evenly, first divide it into quarters, then divide each quarter into four pieces.
Baking Instructions:
Place the shaped meatballs on a parchment-lined baking sheet. Transfer the meatballs to the oven and bake for 20 minutes, or until cooked through. If you prefer more browning, bake the meatballs for 15 minutes, then transfer the meatballs to a hot skillet with butter and sauté until brown, about five minutes. Serve and enjoy!
Air Fryer Instructions:
Preheat the air fryer to 400ºF. Air fry the meatballs for about 8 minutes, or until well browned and cooked through. Shake the meatballs half-way through cooking to turn the meatballs and achieve even browning. Cook in batches to avoid overcrowding the air fryer basket.
Stove Top Instructions:
Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add the meatballs (work in batches of about 8). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2-3 minutes each side).
Preheat the oven to 400ºF. In a bowl, combine ½ cup plain breadcrumbs, 2 Tbsp grated Parmesan, 2 tsp Italian seasoning, ½ tsp onion powder, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper.
Add one pound of ground turkey to a bowl along with one large egg and the breadcrumb mixture. Use your hands to mix the ingredients together until evenly combined, taking care not to overmix.
Divide and shape the meat mixture into 16 meatballs, placing them on a parchment-baking sheet as you go. To divide them evenly, first divide the mixture in half, then in half again until you have four equal portions. Then take each portion and divide it into four, rolling them into meatballs as you go.
Once the turkey meatballs are all shaped, they’re ready to bake.
Bake the meatballs in the preheated 400ºF oven for 20 minutes, OR bake for 15 minutes and finish in a skillet to achieve more browning (shown baked for 15 minutes above).
I like to finish cooking the meatballs in a skillet with a little butter or oil to get a nice brown finish.
Enjoy the turkey meatballs as-is, or with your favorite sauce!
I’m sharing my Best Burger Recipes for grilling season and beyond. From juicy turkey burgers to satisfying veggie burgers, beef burgers, salmon burgers, and more, these healthy homemade burgers are ready for all your cookouts! My Favorite Easy Burger R…
I’m sharing my Best Burger Recipes for grilling season and beyond. From juicy turkey burgers to satisfying veggie burgers, beef burgers, salmon burgers, and more, these healthy homemade burgers are ready for all your cookouts! My Favorite Easy Burger Recipes Nothing says summer like a nice, juicy hamburger. There are so many ways to prepare
Bowl meals have always been my favorite type of meal because they’re super flexible, you get a lot of colors, textures, and flavors in every bowl, and they’re perfect for meal prep (I LOVE having grab-n-go lunches ready). This week, I made these Mediterranean Turkey Bowls. They’re simple, super fresh, and very filling. Plus, I can swap out ingredients depending on what I have on hand, or what I’m craving. So if you’re looking for something new, easy, and fresh to prep for lunch, give these bowls a try!
Can I Use Different Meat?
These bowls are endlessly customizable, and that includes the meat or protein. I used some ground turkey that I seasoned with garlic and oregano, but you could easily swap that out for ground beef, or make some Yogurt Marinated Chicken and chop it into pieces before adding it to your bowl.
Want to make it vegetarian? Toss some chickpeas or cannellini beans with the same seasonings that I used for the ground turkey, and maybe a small squeeze of lemon, then add them to your bowl.
What Else Can You Add?
Comb your fridge and freezer for ingredients that have a Mediterranean flair and toss ’em in your bowl! Here are a few delicious ideas:
Feta
Olives
Chickpeas
Capers
Spinach
Green Onion
Hummus
Bell peppers
Artichoke hearts
Quinoa
Zucchini (fresh or grilled)
P.S. You can also make these bowls over a bed of greens instead of a bed of rice!
How Long Do They Last?
I prepared these bowls for my meal prep and, in general, I only like to prep for four days at a time because I find that the freshness of my prepared meals degrade too much after that amount of time. So I suggest keeping these bowls for up to four days in the fridge for the best flavor and texture. These Mediterranean Turkey Bowls are not a good candidate for freezing due to the fresh vegetables and yogurt sauce.
Are They Served Hot or COld?
I love these bowls both warm and cold. When eating them just after preparation, the rice and turkey will be warm, which contrasts nicely with the fresh cold vegetables. When eating the leftovers as meal prep, I eat them cold like a salad. I think they’re delicious both ways! If you prefer to reheat the rice and turkey for meal preps, just package the rice and turkey in one container and the fresh vegetables in a separate container so you can reheat one and then top with the cold vegetables just before eating.
Make the garlic dill yogurt sauce first, so the flavors have time to blend. Stir together the yogurt, lemon juice, garlic powder, dill, salt, and pepper in a bowl. Refrigerate until ready to serve.
Next, begin cooking the rice using your preferred method (rice cooker or stove top). You can use any type of rice, just make sure to follow cooking instructions for the type of rice you're using.
While the rice is cooking, cook the ground turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and continue to cook over medium heat.
When the turkey is almost cooked through, add the minced garlic, dried oregano, salt, and pepper to the skillet. Stir to combine with the turkey and continue cooking for 2-3 minutes more or until the turkey is cooked through. Remove the turkey from the heat.
Slice the grape tomatoes in half, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley.
When all of the ingredients are prepped, it's time to build your bowls. Divide the rice, ground turkey, tomatoes, cucumber, red onion, and parsley between four bowls or meal prep containers. Drizzle with the yogurt sauce just before serving and enjoy!
*You can use any type of rice (white, brown, jasmine, basmati, etc). Just make sure to follow the cooking instructions for the particular type of rice chosen. For more help with cooking rice, check out our How to Cook Rice tutorial.
How to Make Mediterranean Turkey Bowls – Step by Step Photos
Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve.
Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked). I used a rice cooker for convenience, but if you’d like to do it on the stove top, check out our How to Cook Rice tutorial.
While the rice is cooking, prepare the ground turkey. Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add 1 lb. ground turkey. Cook the turkey over medium heat until it’s almost cooked through. At that point, add 2 minced cloves of garlic, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Continue to cook for 2-3 minutes more, or until the turkey is cooked through. Remove the turkey from the heat.
Slice one pint of grape tomatoes in half, chop one cucumber into quarter-rounds, thinly slice ¼ of a red onion, and finely chop about ¼ cup of fresh parsley. If you want the red onions to be a little more mild, you can soak them in ice water for about five minutes.
Once all of the ingredients are prepped, begin to build the bowls. Add about ¾ cup cooked rice to each bowl, then top with ¼ of the ground turkey. Divide the tomatoes, cucumber, onion, and parsley between the four bowls.
Just before you’re ready to eat, drizzle the yogurt sauce (about ¼ cup per bowl) over top.
Ground Turkey with Potatoes and Spring Peas, cumin and cilantro makes a quick and easy weeknight dinner. Ground Turkey with Potatoes and Spring Peas Don’t you love it when you whip up something with random leftover ingredients, and it turns out incredi…
Ground Turkey with Potatoes and Spring Peas, cumin and cilantro makes a quick and easy weeknight dinner. Ground Turkey with Potatoes and Spring Peas Don’t you love it when you whip up something with random leftover ingredients, and it turns out incredible? That’s exactly what happened here. This Ground Turkey with Potatoes and Spring Peas
These Soy Ginger Meatballs are a delicious twist on traditional meatballs. The Asian-inspired meatballs are a flavorful and aromatic dish with a delicious balance of savory soy sauce, zesty ginger, garlic, and lime. The meatballs are tender and juicy, with a moist interior and a slightly crisp exterior. They are baked in the oven, which… 
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Burger nights are the best nights, according to my boys. They LOVE a good burger. They love our ultimate burger, but these Turkey Burgers are another favorite. They request them often, especially with fries on the side. If you aren’t that excited about turkey burgers, I get it. It’s true that some turkey burgers are… 
Perfect for an energizing lunch or a light dinner. 
