Wild Rice Bowls with Turkey Meatballs & Veggies

Cal Fit member and award-winning baker Greg Berger of Fresh Bread Daily joins us today to share another hearty grain bowl recipe. This one is savory instead of sweet. Enjoy it as the perfect nutrition-dense comfort food on a cold winter evening. Take it away, Greg!

When the days are short, and the nights are chilly, you know you want to reach for those carbs and cheese and all the things comforting. But how about this? A bowl full of flavors, made with lean proteins, wild grains and fresh winter vegetables.wild-rice-bowl-SQUARE

There are a few steps to this recipe, but it’s also a meal prepper's dream! The meatballs can be frozen; try them a few days later with some tomato sauce and a side of broccoli. The veggies and rice can make a meatless meal; just add some walnuts or black beans for protein. The leftover berry sauce can go in your oatmeal in the morning. You can eat all week on the items you prepare for this meal!



  • Extra-virgin olive oil
  • 1 large onion, diced
  • 2 cloves garlic, finely chopped
  • 1-1/2 pound ground turkey
  • 2 large eggs
  • 1 cup grated Parmigiano
  • 1/4 cup chopped parsley
  • 1 cup panko breadcrumbs
  • 1/2 cup water
  • 1 tablespoon salt


Preheat oven to 350 degrees F.ingredients-bowl-POST

Sautee the onions in olive oil for about 10 minutes, or until soft. Roll up your sleeves--there’s only one good way to complete the next step! Squish all the ingredients together using your hands. When fully mixed, roll into about 20 golf ball-sized meatballs, and place on a rimmed baking sheet.meatballs-raw-POST

Bake for about 25 minutes, or until cooked through.



  • 1 cup wild rice
  • 4 cups water
  • 1 tsp salt


In a pot, bring water, salt and rice to a boil, reduce heat, and cover. Simmer for about an hour.


Ingredients and Directions:

  • 2 cups cubed butternut squash
  • 2 cups halved Brussle sprouts
  • 1 cup fresh corn kernels
  • salt and pepper
  • 1-2 tablespoons olive oil

Mix all ingredients in a bowl, making sure to coat all the veggies. Pour out onto a parchment lined rimmed baking sheet. Roast at 424 degrees for about 35-40 minutes.


Ingredients and Directions:ingredients-sauce-POST

  • 1 cup cranberries (frozen okay! no need to thaw!)
  • 1 cup blueberries
  • 1/2 cup fresh orange juice
  • 1/4 sugar

In a pot, bring all ingredients to a boil, reduce heat, and simmer for about 15 minutes, until cranberries "pop".finished-sauce-POST


Scoop about 3/4 cup of wild rice into bowl, then add about a half cup of veggies, a few meatballs, then top with the berry sauce. Garnish with fresh rosemary or sage.wild-rice-bowl-LISTING