Picture this: the aroma of garlic sizzling in olive oil, the bright scent of fresh basil and mint filling the air, and a colorful quinoa salad waiting to be devoured. That’s exactly what you’ll get with these Basil-Mint Turkey Meatballs with Quinoa Salad—a dish that’s as nourishing as it is delicious.

Lean ground turkey gets a flavor boost from fragrant herbs, while the quinoa salad brings a satisfying crunch and zesty lemon dressing to tie it all together. This isn’t just another healthy recipe—it’s a meal that will make you want to eat well. Whether you’re meal prepping for the week or hosting a casual dinner, this dish delivers big on taste without weighing you down.

Why This Recipe Works

• Juicy, herb-packed turkey meatballs that stay tender thanks to a simple but genius trick (more on that later).
• A vibrant quinoa salad loaded with crisp veggies and a tangy lemon dressing—no sad, soggy salads here.
• Perfect for meal prep, quick dinners, or impressing guests without slaving in the kitchen.

The Story Behind the Sauce

I first fell in love with this flavor combo after a trip to the Mediterranean, where fresh herbs and bright citrus are staples. This dish takes those bold, fresh flavors and turns them into an easy weeknight meal that feels anything but ordinary.

Essential Ingredients & Tools

Ingredients for the Basil-Mint Turkey Meatballs

• 1 lb (450g) ground turkey (93% lean) – The leaner the better, but don’t worry—we’ll keep it juicy.
• 1/4 cup fresh basil, finely chopped – The star of the show.
• 2 tbsp fresh mint, finely chopped – Adds a refreshing twist.
• 2 cloves garlic, minced – Because everything’s better with garlic.
• 1/4 cup yellow onion, finely grated – The secret to moisture.
• 1/4 cup plain breadcrumbs – Helps bind everything together (gluten-free works too).
• 1 large egg – The glue that holds it all in place.
• 2 tbsp milk (any kind) – Extra insurance against dryness.
• 1 tbsp olive oil – For that perfect golden sear.
• 1 tsp salt – Brings out all the flavors.
• 1/2 tsp black pepper – Just enough to balance the herbs.

Ingredients for the Quinoa Salad

• 1 cup dry quinoa, rinsed well – The base of our nutrient-packed salad.
• 2 cups water or low-sodium broth – Cooking liquid with extra flavor if using broth.
• 1 cup cucumber, small dice – For that refreshing crunch.
• 1 cup cherry tomatoes, halved – Sweet, juicy bursts in every bite.
• 1/2 cup red bell pepper, small dice – Color and crunch.
• 1/4 cup red onion, finely chopped – A mild bite that won’t overpower.
• 1/4 cup fresh parsley, chopped – A bright, herbaceous finish.
• 1/3 cup crumbled feta cheese (optional) – Because everything’s better with cheese.

Ingredients for the Lemon Dressing

• 3 tbsp fresh lemon juice – The zesty backbone.
• 2 tbsp olive oil – Smooth richness to balance the acidity.
• 1 tsp Dijon mustard – Adds depth and helps emulsify.
• 1 tsp honey or maple syrup – Just a touch to round out the tang.
• 1/2 tsp salt – To tie it all together.
• 1/4 tsp black pepper – A little kick at the end.

Tools You’ll Need

• Large mixing bowl – For the meatball mixture.
• Medium saucepan with lid – To cook the quinoa.
• Large skillet or rimmed baking sheet – For searing or baking the meatballs.
• Whisk or fork – To whip up that dressing.
• Box grater – For the onion (trust me, grating is key).
• Fine-mesh strainer – To rinse the quinoa properly.

Serves: 4 | Prep: 25 min | Cook: 25 min | Total: 50 min

How to Make Basil-Mint Turkey Meatballs with Quinoa Salad

1. Cook the Quinoa & Prep the Salad
   Start by rinsing 1 cup dry quinoa under cold water—this removes any bitterness from its natural coating. Add it to a saucepan with 2 cups water or low-sodium broth, bring to a boil, then reduce to a simmer. Cover and let it cook for 15 minutes, then take it off the heat and let it sit (still covered) for another 5 minutes. Fluff it with a fork and spread it out to cool—this keeps it from clumping.
2. Make the Lemon Dressing
   In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Keep whisking until it’s smooth and slightly thickened—this is called emulsifying, and it means your dressing won’t separate. Taste and adjust—if it’s too sharp, add a little more honey.
3. Mix the Turkey Meatballs
   In a large bowl, combine 1 lb ground turkey, 1/4 cup fresh basil, 2 tbsp fresh mint, 2 cloves garlic, 1/4 cup grated onion, 1/4 cup breadcrumbs, 1 large egg, 2 tbsp milk, 1 tsp salt, and 1/2 tsp black pepper. Use your hands to mix gently—don’t overdo it, or the meatballs will be tough. The grated onion is your best friend here—it keeps everything juicy.
4. Shape the Meatballs
   Wet your hands slightly to prevent sticking, then roll the mixture into golf ball-sized meatballs (about 20–24 total). If the mix feels too soft, pop it in the fridge for 15 minutes to firm up.
5. Cook the Meatballs
   • Stovetop Method (My Favorite): Heat 1 tbsp olive oil in a skillet over medium heat. Sear the meatballs in batches (don’t crowd the pan!) for 2–3 minutes per side until golden. Then, lower the heat, cover, and let them steam for 4–5 minutes to cook through.
   • Oven Method: Bake at 400°F (200°C) for 18–22 minutes, flipping halfway.
6. Assemble the Salad
   Add the cooled quinoa to the bowl of veggies, pour the dressing over, and toss gently. Let it sit for 5 minutes so the flavors meld.
7. Serve It Up
   Plate the quinoa salad, top with warm meatballs, and finish with a sprinkle of 1/3 cup feta cheese if you’re feeling fancy. The contrast of warm, juicy meatballs with the cool, crisp salad is chef’s kiss.

Pro Technique

The Secret to Juicy Meatballs

A panade—breadcrumbs soaked in milk—is your insurance against dry turkey. The starch absorbs liquid and releases it during cooking, keeping the meatballs tender. Fresh breadcrumbs work best, but gluten-free options like crushed rice crackers do the trick too.

Sear First, Steam Later

For the perfect texture, sear the meatballs to get that golden crust, then cover to steam them through. This locks in juices while ensuring they cook evenly.

Don’t Overmix

Overworking the meat makes it tough. Mix just until combined—streaks of herbs are fine!

Grated Onion Magic

Finely grating the onion (instead of chopping) distributes moisture evenly. If you hate onion texture, squeeze out the juice and use just that.

Storage & Freshness Guide

• Raw Meatballs: Freeze them on a tray, then transfer to a bag. Cook from frozen, adding a few extra minutes.
• Leftovers: Store meatballs and salad separately. Meatballs last 3–4 days; salad is best within 2–3 days. Reheat meatballs in a skillet with a splash of broth to keep them moist.

Nutrition Profile

This dish is packed with lean protein, fiber, and healthy fats. Quinoa gives you all nine essential amino acids, while the turkey keeps it light but satisfying.

Ingredient Variations and Their Impact

• Ground Chicken: Slightly richer—reduce added oil if using thigh meat.
• Bulgur Wheat: Swap for quinoa for a nuttier texture. Toast it first for extra flavor.
• Vegan Version: Use mashed lentils or tempeh, bound with flaxseed.
• Spicy Kick: Add jalapeño to the meatballs or red pepper flakes to the dressing.
• Citrus Twist: Swap lemon for orange juice in the dressing and add pomegranate seeds.

Perfect Pairings

Complementary Dishes

• Garlicky Sautéed Spinach: The bold garlic cuts through the herby meatballs, while the wilted greens add a silky contrast to the quinoa’s chew.
• Roasted Eggplant: Smoky, tender eggplant mirrors Mediterranean flavors and absorbs extra dressing beautifully.

Drinks

• Sauvignon Blanc: Its crisp acidity and citrus notes mirror the salad’s dressing.
• Sparkling Mint Lemonade: Muddle fresh mint into lemonade with soda water for a alcohol-free refresher.

Something Sweet

• Honey-Drizzled Figs: Serve fresh figs with a whisper of honey and crushed pistachios—light but decadent.
• Lemon Sorbet: Cleanses the palate with bright acidity after the savory meal.

FAQs

• Q: Can I make this gluten-free?
  A: Absolutely—just use gluten-free breadcrumbs and check your broth.
• Q: Why are my meatballs too soft?
  A: Chill the mix before shaping, or add a touch more breadcrumbs.
• Q: Can I use dried herbs?
  A: Fresh is best, but use 1/3 the amount if dried.

Basil-Mint Turkey Meatballs with Quinoa Salad

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Recipe Information

Cost Level $$

Category Meatball

Difficulty High

Cuisine Mediterranean, fusion

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Recipe Details

Servings 4

Total Time 50 minutes

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Try these juicy Basil-Mint Turkey Meatballs with Quinoa Salad! A light, flavorful meal with fresh herbs and a tangy lemon dressing. Get the easy recipe now!

Ingredients

For the Basil-Mint Turkey Meatballs:

• 1 lb ground turkey (450g, 93% lean)
• 1/4 cup fresh basil (finely chopped)
  View substitutions
• 2 tbsp fresh mint (finely chopped)
  View substitutions
• 2 cloves garlic (minced)
• 1/4 cup yellow onion (finely grated)
• 1/4 cup plain breadcrumbs
  View substitutions
• 1 large egg
• 2 tbsp milk (any kind)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the Quinoa Salad:

• 1 cup dry quinoa (rinsed well)
• 2 cups water or low-sodium broth
• 1 cup cucumber (small dice)
• 1 cup cherry tomatoes (halved)
• 1/2 cup red bell pepper (small dice)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• 1/3 cup crumbled feta cheese (optional)

For the Lemon Dressing:

• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
  View substitutions
• 1 tsp honey or maple syrup
  View substitutions
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 01

   Cook the quinoa by rinsing it, then simmering in water or broth for 15 minutes. Let sit covered for 5 minutes, then fluff and cool.
2. 02

   Whisk together lemon juice, olive oil, Dijon, honey, salt, and pepper for the dressing.
3. 03

   Mix turkey, herbs, garlic, grated onion, breadcrumbs, egg, milk, salt, and pepper for meatballs.
4. 04

   Shape into golf ball-sized meatballs and cook via stovetop or oven method.
5. 05

   Toss cooled quinoa with chopped veggies and dressing.
6. 06

   Serve quinoa salad topped with warm meatballs and optional feta.

Tags

contains-glutencontains-dairycontains-lactosecontains-eggcontains-mustardcontains-nightshadescontains-meatcontains-poultrycontains-honeyhealthylight-and-freshmake-aheadsummerzesty