Savory Turkey Meatballs with Quinoa
10min
20min
1
363
Chef's Note
These meatballs can be made ahead and refrigerated for up to 3 days. For extra flavor, you can add a tablespoon of grated Parmesan cheese to the meatball mixture, but this will slightly increase the fat content.
Tags
Ingredients
4 oz ground turkey
1/3 cup quinoa
2/3 cup chicken broth
1 large egg white
2 tbsp breadcrumbs
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried parsley
1/4 tsp salt
1/8 tsp black pepper
1 tsp olive oil
Instructions
- 1
Rinse 1/3 cup of quinoa under cold water in a fine mesh strainer.
- 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 the liquid is absorbed.
- 3
While quinoa is cooking, in a medium bowl, combine 4 oz of ground turkey, 1 large egg white, 2 tbsp of breadcrumbs, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, 1/2 tsp of dried parsley, 1/4 tsp of salt, and 1/8 tsp of black pepper.
- 4
Mix the turkey mixture gently with your hands until just combined. Don't overmix or the meatballs will be tough.
- 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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