It’s 6pm, you’re tired, and everyone’s hungry. You want something that feels light but actually fills you up. This fresh chicken meatball bowl is the perfect solution for your busy evening.
This dish delivers bright Mediterranean flavors with almost zero effort. It is a nutritious meal that your whole family will actually enjoy eating. You can have everything on the table in about 45 minutes.
Why This Recipe Is a Winner
This recipe is a lifesaver for your healthy reset goals. It uses lean protein and fresh vegetables to keep you feeling energized. The fresh herbs make every bite taste like a professional chef made it.
It is also perfect for spring when you want something lighter. You get the crunch of cucumbers and the creaminess of Greek yogurt. It feels like a treat but stays budget-friendly for your weekly grocery haul.
Simple Method
Making these meatballs is very straightforward and fast. You just mix, roll, and let the oven do the work. There is no messy frying on the stovetop to worry about today.
Even if you are a beginner cook, you can master this meal. While the meatballs bake, you simply toss the salad and prep the quinoa. Everything comes together at the exact same time for a stress-free finish.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Use fresh herbs for the best flavor impact.
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
Step-by-Step
- Preheat a convection oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
- In a primary mixing bowl, combine ground chicken, panko, egg, garlic, parsley, dill, mint, lemon zest, salt, and pepper until uniform.
- Portion the mixture into 1.5-ounce spheres and arrange them 1 inch apart on the baking sheet.
- Bake for 18 to 20 minutes until the internal temperature reaches a minimum of 165°F (74°C).
- In a separate bowl, toss tomatoes, cucumber, and red onion with olive oil and a pinch of salt.
- Distribute 0.5 cups of warm quinoa into four serving bowls.
- Place 4 to 5 meatballs in each bowl, add a portion of the vegetable salad, and finish with a 2-tablespoon dollop of Greek yogurt.
Best Ways to Enjoy It
Serve this bowl warm with a squeeze of fresh lemon. The extra citrus brightens the savory chicken meatballs perfectly. It makes a beautiful presentation for a casual lunch or dinner.
You can also pack into containers for easy weekday lunches. These bowls stay fresh and delicious even when eaten cold. Pair it with some pita bread if you want a heartier meal.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. They will stay fresh for four days quite easily. This makes them a great option for your Sunday meal prep session.
To reheat, place the meatballs in a 350°F oven for 10 minutes. This helps them stay tender and juicy without getting rubbery. Keep the cold salad and yogurt separate until you are ready to eat.
Tips for Best Results
- Don’t skip the lemon zest because it adds essential brightness.
- Avoid over-mixing the meat or the meatballs will become too tough.
- Use damp hands to roll the meat so it doesn’t stick.
- Prep the veggie salad while the meatballs are in the oven.
- Add a handful of fresh summer berries on the side for dessert.
- Upgrade the bowl by adding a spoonful of hummus or feta.
- Check the internal temperature with a meat thermometer for safety.
- Double the batch and freeze the extra meatballs for later.
Ways to Switch It Up
- Swap quinoa for brown rice or cauliflower rice for a change.
- Use gluten-free breadcrumbs to make this meal gluten-friendly.
- Replace ground chicken with ground turkey for a similar lean option.
- Add roasted red peppers for a smoky seasonal twist.
Common Questions
Can I make these meatballs ahead of time?
Yes, you can roll the meatballs a day in advance. Keep them covered in the fridge until you are ready to bake. This saves you even more time on a busy night.
Will my kids actually eat this?
Most kids love meatballs because they are fun and easy to eat. You can serve the components separately if they prefer their food not to touch. It is a kid-approved way to serve more vegetables.
How do I know when the meatballs are done?
The best way is to use a meat thermometer to check. They are done when they reach 165°F in the center. They should also look golden and firm to the touch.
I hope this fresh chicken meatball bowl brings some ease to your week. It is such a bright and satisfying way to fuel your body. Happy cooking!
— Alex
Ingredients
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg , lightly beaten
- 3 cloves garlic , minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat a convection oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
- In a primary mixing bowl, combine ground chicken, panko, egg, garlic, parsley, dill, mint, lemon zest, salt, and pepper until uniform.
- Portion the mixture into 1.5-ounce spheres and arrange them 1 inch apart on the baking sheet.
- Bake for 18 to 20 minutes until the internal temperature reaches a minimum of 165°F (74°C).
- In a separate bowl, toss tomatoes, cucumber, and red onion with olive oil and a pinch of salt.
- Distribute 0.5 cups of warm quinoa into four serving bowls.
- Place 4 to 5 meatballs in each bowl, add a portion of the vegetable salad, and finish with a 2-tablespoon dollop of Greek yogurt.
