Savory Turkey Meatballs with Quinoa
10min
20min
1
363
Chef's Note
These meatballs can be made ahead and stored in the refrigerator for up to 3 days. For extra flavor without adding complexity, try using different dried herbs like oregano or thyme in place of the parsley.
Tags
Ingredients
4 oz ground turkey
1/3 cup quinoa
2/3 cup chicken broth
1 large egg white
2 tbsp breadcrumbs
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp dried parsley
1/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
Instructions
- 1
Rinse 1/3 cup of quinoa under cold water and drain well.
- 2
In a small pot, bring 2/3 cup of chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- 3
While quinoa cooks, in a medium bowl, combine 4 oz of ground turkey, 1 large egg white, 2 tbsp of breadcrumbs, 1/2 tsp of onion powder, 1/2 tsp of garlic powder, 1 tsp of dried parsley, 1/4 tsp of salt, and 1/4 tsp of black pepper.
- 4
Mix gently until just combined, being careful not to overmix.
- 5
Form the mixture into 8 small meatballs, about 1 inch in diameter.
- 6
Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
- 7
Add the meatballs to the skillet and cook for about 8-10 minutes, turning occasionally until browned on all sides and cooked through (internal temperature of 165°F).
- 8
Fluff the cooked quinoa with a fork and serve with the turkey meatballs.
Nutrition Information (per serving)
363
32g
32g
12g
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