One quick glance at the Recipe section of Candy Crazed Run, and it will be self evident that I am a meatball fan. The World’s Best Bison Meatball Sandwiches, Turkey Meatball Zucchini Pasta, you name it, I love it! Better yet, there is NO reason delicious meatballs can’t be healthy! I make sure to always have a few servings frozen, ready for a speedy meal.
When I first made meatballs, I had to make a new purchase, breadcrumbs. Prior to making my first meatballs, I had never had a use for them. While I love meatballs, I am not a big grain eater – strange I know. Lately I have had to switch the grains that I do eat, including quinoa more often into my diet. The only problem, I am not a huge quinoa fan.
I found myself with left over quinoa in my fridge. Hating to waste food, I decided to incorporate them into my almost bi-weekly meatball making in leiu of breadcrumbs! While I knew it could be done, I was skeptical that the ancient grain would maintain moisture when used with lean turkey.
Well folks, good news. I was wrong! Not only are these Turkey Quinoa Meatballs healthy and gluten free….there incredible! Rich, and savory, the quinoa adds an unexpected chewiness that meatballs made with leaner meats typically lack.
So grab a bowl of pasta, well baked bread, or as pictured below, zucchini, and enjoy!
1lbs ground turkey
2 cloves finely minced garlic
1/3 c finely chopped sweet onion
1/4 c cooked quinoa
1/2 egg, beaten
salt & pepper & oregano
Pre-heat over to 375 degrees. Line a large baking sheet with foil coated in cooking spray.
Combine all ingredients in a large bowl. Mix until just combined, do not over mix.
Using a tablespoon, scoop meatballs, rolling in palms to form meatballs.
Bake for 35 minutes or until cooked through, turning once, halfway through cooking.
Serve and enjoy!
*Note: These meatballs freeze very well. Simply wrap in foil, seal in a plastic bag and freeze. Pre-cooked home made meatballs are a lifesaver in this household!
Are you a meatball fan?
How do you pull together a quick dinner?