Lemon‑Herb Turkey Meatballs in Coconut‑Quinoa Porridge

Looking for a protein‑packed dinner that’s ready in under 30 minutes? Try these citrus‑herb turkey meatballs, swirling freshness into every bite. Pair them over creamy coconut quinoa for a comforting, no‑fuss meal that satisfies the whole family.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 1 lb ground turkey
• • 1/4 cup grated parmesan cheese
• • 1/4 cup almond flour
• • 1 large egg, beaten
• • 1 tbsp fresh lemon zest
• • 1 tbsp lemon juice
• • 2 tbsp chopped fresh oregano
• • 1 tsp garlic powder
• • 1 tsp smoked paprika
• • 1/2 tsp salt
• • 1/4 tsp black pepper
• • 1 cup coconut milk
• • 1 cup quinoa, rinsed
• • 2 cups water or low‑sodium chicken broth
• • 1 tbsp olive oil
• • Fresh parsley, chopped, for garnish

Instructions

1. 1. In a bowl combine turkey, parmesan, almond flour, egg, lemon zest, lemon juice, oregano, garlic powder, paprika, salt, and pepper. Mix until just combined; form 1‑2 inch meatballs.
2. 2. Heat olive oil in a large skillet over medium heat. Brown meatballs 4‑5 minutes per side, turning slowly until cooked through. Transfer to plates.
3. 3. Without draining, pour coconut milk into the skillet, add rinsed quinoa, stir, and bring to a boil.
4. 4. Reduce heat, add water or broth, cover, and simmer 15 minutes until quinoa is fluffy and liquid absorbed.
5. 5. Keep the meatballs warm in the skillet or a low oven.
6. 6. Toss cooked quinoa with a squeeze of lemon juice, a pinch of salt, and chopped parsley.
7. 7. Plate quinoa in bowls; nestle meatballs on top.
8. 8. Drizzle the remaining coconut milk glaze over the dish.
9. 9. Garnish with extra parsley and optional lemon wedges. Serve hot.

Chef's Note

Add a pinch of cayenne pepper to the meatball mixture for a subtle spicy kick.

Make-Ahead Tips

Chicken meatballs can be refrigerated for up to 2 days and reheated gently. Quinoa stays fresh in the fridge for up to 3 days; reheat with a splash of coconut milk.

Substitutions

Swap turkey for ground chicken or lean beef. Use rice milk or oat milk instead of coconut milk. Replace almond flour with regular flour or oat flour. Add a handful of spinach or kale to the meatballs for extra greens.