Recipe courtesy of Kelly Senyei
Recipe courtesy of Kelly Senyei
Watch how to make this recipe.
Baked Turkey Meatballs with Quinoa
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 230
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 69 mg
- Sodium
- 311 mg
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!).
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 230
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 69 mg
- Sodium
- 311 mg
Ingredients
Directions
- 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.
