Savory Turkey Meatballs with Quinoa
10min
20min
1
363
Chef's Note
For extra flavor without adding calories, try sprinkling fresh herbs like chopped parsley or cilantro over the finished dish. You can also make these meatballs in advance and refrigerate for up to 3 days for a quick grab-and-go snack option.
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 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, 1/2 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 the turkey mixture gently until just combined. Don't overmix to keep the meatballs tender.
- 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 should reach 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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