This easy recipe is a lighter take on an Italian comfort food favorite. We’re bypassing the ground beef and skipping the spaghetti but still packing a whole lot of flavor into each spherical bite. Breadcrumbs soaked in milk help seal in the moisture, while baking the meatballs in a mini muffin pan helps them brown evenly (but a baking pan works well, too!).
Preheat the oven to 500 degrees F. Generously coat a nonstick mini muffin pan or baking pan with cooking spray.
In a small bowl, stir together the milk and breadcrumbs. Let the mixture sit for 5 minutes.
Meanwhile, prepare the quinoa according to package directions.
In a large bowl, combine the ground turkey, egg, garlic, parsley, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and the soaked breadcrumb mixture. Use your hands to thoroughly combine the mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
Arrange the meatballs in the muffin pan or in a single layer in the prepared baking pan. Bake until the meatballs are cooked through, about 15 minutes.
When ready to serve, divide the quinoa among plates, then place the meatballs on top. Spoon the warm marinara sauce over the meatballs and garnish with Parmesan.