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Dinner recipe · from the recipe book

Italian Turkey Meatball Brown Rice Bowls

Tender basil-parmesan turkey meatballs and roasted zucchini over nutty brown rice, finished with a bright fresh tomato-basil salsa.

Italian Turkey Meatball Brown Rice Bowls

Ingredients

  • 1¼ cups220 gLong-grain brown rice, dry
  • 2¼ cups520 gWater
  • 1¼ lb560 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ⅓ cup grated30 gGrated Parmesan
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried oregano
  • 2 medium400 gZucchinicut into half-moons
  • 2 medium240 gRed bell peppercut into strips
  • 2 tbsp30 gOlive oil
  • ½ tsp3 gSalt
  • ¾ tsp2 gBlack pepper
  • 2 cups300 gCherry tomatoesquartered
  • ½ medium60 gRed onionfinely diced
  • ⅔ cup leaves15 gFresh basiltorn
  • 2¾ tsp15 gBalsamic vinegar
  • 4 cups loosely packed120 gBaby spinach

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Bring the water and brown rice to a boil in a saucepan, cover, and simmer on low for 45 minutes until tender; rest 5 minutes covered.
  3. While the rice cooks, mix the ground turkey, egg, breadcrumbs, parmesan, half the garlic, the oregano and half the black pepper in a bowl; roll into about 20 meatballs and set them on one pan.
  4. On the second pan, toss the zucchini and bell pepper with half the olive oil, half the salt and the remaining black pepper.
  5. Roast both pans for 18 to 20 minutes, until the vegetables are browned and the meatballs reach 165°F (74°C) in the center.
  6. Make the tomato salsa: stir the cherry tomatoes, red onion, remaining garlic, basil, balsamic, remaining olive oil and remaining salt together.
  7. Fluff the rice and divide it among four bowls; add a handful of the spinach to each so it wilts slightly.
  8. Top each bowl with meatballs and roasted vegetables, then spoon the tomato salsa over everything.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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