Low Fat Turkey Quinoa & Veggie Meatballs 2015-01-09T20:29:59+00:00

Low Fat Turkey Quinoa & Veggie Meatballs

Welcome to the new year and a new you! I don’t know about you, but winter in New England means taking off for some place warm. This means, bring on the healthy, flavorful recipes that don’t make you feel like you’re dieting! This also means putting on a bathing suit that, let’s face it, no one is ready for. Please welcome, turkey zucchini meatballs with quinoa!

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INGREDIENTS
  • 1lb lean ground turkey 98%
  • Chicken stock
  • appx 1/2 cup cooked red quinoa follow instructions on package (but cook using chicken stock, instead of water)
  • 2 small eggs
  • 1 teaspoon of basil pesto
  • 1 teaspoon chopped fresh dill
  • 1 small chopped onion
  • 1 small shredded zucchini with skin
  • 1 small bunch of spinach
  • 3 cloves of garlic
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon of dried parsley
  • pinch of chili powder
  • 1 teaspoon of olive oil or truffle infused oil
  • 2 tablespoons of parmesan cheese
  • Makes 12-16 meatballs

 

DIRECTIONS
  1. Oil a large pan. Shred then finely chop zucchini, spinach, onion, dill, parsley, garlic. Sautée in pan until translucent.
  2. In a separate bowl, combine cooked vegetables, raw ground turkey and all remaining ingredients. Mix.
  3. Using an ice cream scoop, place balls of mixture on parchment paper.
  4. Bake at 375 for 30 minutes or until internal temperature reaches 165 degrees.
  5. Serve over red quinoa, walnuts and golden raisins for a sweet contrast OR heat in a pot of marinara sauce!

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