BAKED TURKEY QUINOA MEATBALLS
Make and share this Baked Turkey Quinoa Meatballs recipe from Food.com.
Provided by MissFit13
Categories Meatballs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- Thoroughly cover a baking sheet with parchment paper or cooking spray.
- In a large bowl add ground turkey, quinoa, red onion, garlic, parsley, basil, oregano, egg, salt and pepper. Mix well to combine. Roll into 1 to 1-1/2 inch balls and add to prepared baking sheet, spacing evenly.
- Bake for around 30 minutes until the meatballs are firm and cooked throughout.
- While the meatball are baking heat the tomato sauce in a large saucepan. Transfer the meatballs to the tomato sauce and stir to coat them. Sprinkle some parsley on top. Serve the meatballs alongside the lettuce leaves.
TURKEY MEATBALLS WITH SPINACH AND FETA
Hands-down the best baked turkey meatballs that are juicy and won't fall apart! A slice of soaked toasted bread adds moisture to the meatballs and works with an egg and some good olive oil to bind the meat mixture together. Serve these ground turkey meatballs with salad, or in my rich homemade pasta sauce over pasta or rice. Also delicious as an appetizer to feed a crowd!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Toast the bread until just brown then transfer it to a bowl and add water to cover. Allow it to soak for about 5 minutes or until very tender. Discard the water and squeeze the bread very dry and crumble it a bit with your hands.
- In a skillet heat 1 tablespoon extra virgin olive oil. Add the spinach and cook briefly over medium heat until just wilted. Remove from the heat and let cool briefly.
- Make the meatball mixture. In a large mixing bowl, add the ground turkey, onions, garlic, crumbled feta, egg, parsley, and mint. Add the bread and wilted spinach. Season with a big pinch of kosher salt and black pepper. Mix well to combine.
- Form the mixture into balls (golf ball size) and arrange them on a large lightly oiled sheet pan.
- Bake in the heated oven for about 30 minutes or until fully cooked through.
- Transfer to the top rack and turn the broiler on for just a couple of minutes or until the tops are browned.
- Serve immediately with salad of your choice.
Nutrition Facts : Calories 252.8 kcal, Carbohydrate 8.8 g, Protein 34.2 g, Fat 9.5 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 113.3 mg, Sodium 433.2 mg, Fiber 1.7 g, Sugar 2.4 g, UnsaturatedFat 5 g, ServingSize 1 serving
QUINOA AND GROUND TURKEY MEATBALLS
This is a healthier version of meatballs that I adapted from a recipe for healthy turkey meatloaf. You can of course also make meatloaf with the mixture
Provided by HDN
Categories Meatballs
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and spray a little nonstick spray on it.
- Mix water and chia seeds together in a bowl to soak; set aside for 15 minutes. Stir after a few minutes to make sure all of the chia seeds are soaking up the water.
- Finely chop onions, carrots, celery, spinach, and garlic in a food processor.
- Heat olive oil in a skillet over medium heat. Sauté vegetable mixture over medium heat until softened, about 8 minutes. Set it aside and let it cool a bit before mixing with other ingredients, about 10 minutes.
- Mix turkey, quinoa, eggs, soy sauce, Worcestershire sauce, pepper, and salt together in a large bowl. Add the chia seed and water mixture (it should be sort of firm, almost like gelatin). Mix in the cooled vegetable mixture.
- Shape turkey mixture into 48 meatballs and place onto the prepared pan. Brush with ketchup.
- Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 359.6 calories, Carbohydrate 26.2 g, Cholesterol 130.4 mg, Fat 15.8 g, Fiber 5.9 g, Protein 29.3 g, SaturatedFat 3.2 g, Sodium 829 mg, Sugar 5.7 g
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