Apple Cider BBQ Turkey Meatball Bowls (Easy Meal Prep)
Get in the cozy fall spirit with these apple cider bbq turkey meatball bowls! They’re healthy, satisfying, and perfect for meal prep. Just toss the quinoa in a rice cooker, scoop up the meatballs with a cookie scoop, and make the sauce while they bake! Easy peasy.
Quinoa feels so fall to me, it’s just cozier than rice for some reason. Plus it’s a total superfood, providing a complete source of plant-based protein, fiber, antioxidants, and essential vitamins and minerals. My hack for perfectly fluffy quinoa every time is to toss it in a rice cooker! It’s so easy and always turns out amazing. Pair it with these apple cider bbq meatballs and you’ve got a delicious meal that’ll actually keep you full. Here’s everything you’ll need!
What You’ll Need
Equipment
- Rice cooker
- Sheet pan
- Parchment paper
- Cookie scoop: This medium (1.5 tbsp) one is the perfect size for 20 meatballs.
- Medium frying pan
- Meal prep containers if meal prepping.
Ingredients
- Quinoa
- 93/7 ground turkey
- Egg
- Red onion
- Plain bread crumbs
- Apple cider vinegar
- Minced garlic
- Seasonings: Ground thyme, rubbed sage, cinnamon, paprika, garlic powder, fine sea salt.
- BBQ sauce: I use the Sweet Baby Ray’s Original.
- Apple cider: Sub apple juice if you can’t find any!
How To Make Them
- Cook the quinoa: Cook the quinoa as instructed in a rice cooker on the “white rice” setting. Let it cool for 5-10 minutes, then carefully fluff with a fork. If you don’t have a rice cooker, cook according to package instructions.
- Preheat the oven and prep pan: Preheat the oven to 400F and line a baking sheet with parchment paper.
- Bake the meatballs: Add the turkey, egg, onion, bread crumbs, apple cider vinegar, garlic, thyme, sage, cinnamon, and salt to a bowl and mix well. Use a medium (1.5 tbsp) cookie scoop or spoon to scoop 20 meatballs onto the prepared pan. Bake for 13-15 minutes, until the internal temperature reaches 165F (I love this instant read thermometer to double check).
- Make the sauce: While the meatballs are baking, heat the BBQ sauce, apple cider, apple cider vinegar, paprika, and garlic powder in a medium frying pan until gently simmering. Simmer for 2-3 minutes, until thick and glossy. Once the meatballs are done, toss them in with the sauce and stir so they’re evenly coated.
- Build the bowls: Divide the quinoa and meatballs equally among 4 bowls.
FAQs
- How long can you store them?: These bowls are best stored in airtight containers in the fridge up to 4 days.
- Can I use ground chicken instead of turkey?: Yes! Try to find one with similar fat content (93/7) so they stay juicy and double check that the internal temp reaches 165F ( I use an instant read thermometer).
- Can I use apple juice instead of apple cider?: Apple cider gives a more seasonal apple flavor, but yes, you can sub apple juice if you can’t find it or have that on hand.
- Will a leaner turkey work?: You can use 99/1 lean ground turkey for more protein, but the meatballs will be more dry. You can add a tablespoon of olive oil to help, otherwise they’ll still turn out great if that doesn’t bother you!
- How can I make them higher protein?: These bowls have a good amount of protein already, but you can cook the quinoa in bone broth or use leaner turkey for an extra boost.
You’ll Also Love
- Greek turkey meatballs with orzo salad
- Easy ground sesame chicken bowls
- Turkey meatballs with pineapple teriyaki sauce
- Southwest quinoa salad
As always, don’t forget to leave a rating and review down below if you make these apple cider bbq turkey meatballs bowls! And be sure to tag me on IG so I can repost! ♡ Enjoy xx.
Apple Cider BBQ Turkey Meatball Bowls
Turkey meatballs tossed in an apple cider bbq glaze and served with fluffy quinoa. They're healthy, satisfying, and perfect for meal prep.
Equipment
- Cookie scoop optional
Ingredients
- 1 cup quinoa (180 g) dry
Meatballs
- 1 lb 93/7 lean ground turkey
- 1 large egg
- 1/4 cup red onion (40 g) minced
- 1/4 cup plain bread crumbs (28 g)
- 1 tbsp minced garlic
- 1 tbsp apple cider vinegar
- 1 tsp fine sea salt
- 1/2 tsp ground thyme
- 1/2 tsp rubbed sage
- 1/4 tsp cinnamon
Sauce
- 1/2 cup BBQ sauce (144 g) I use Sweet Baby Ray's Original
- 1/2 cup apple cider (120 ml)
- 1 tbsp apple cider vinegar
- 1/4 tsp paprika
- 1/4 tsp garlic powder
Instructions
- Rinse the quinoa well and add to a rice cooker with 2 cups of water and a big pinch of salt. Cook on the "white rice" setting. Let cool for 5 minutes before fluffing with a fork.
- Preheat the oven to 400F and line a baking sheet with parchment.
- Mix all of the meatball ingredients together until well combined. Use a cookie scoop or spoon to form into 20 equal meatballs (~1.5 tbsp each). Bake for 13-15 min, until the internal temp reaches 165F.
- Heat a medium frying pan on medium heat. Add all of the sauce ingredients, stir until smooth, and bring to a gentle simmer. Simmer for 2-3 minutes, until thick and glossy, then remove from heat.
- Stir the cooked meatballs in the sauce so they are evenly coated. Divide the quinoa and meatballs equally into 4 bowls.
Nutrition
Serving: 1bowl | Calories: 478kcal | Carbohydrates: 56.7g | Protein: 29.8g | Fat: 12.1g | Fiber: 3.6g
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