Turkey-Quinoa Meatballs
To make these gluten free, I sub breadcrumbs/panko for cooked quinoa; which also gives the dish extra protein. You can pair these meatballs with a homemade vegan marinara sauce or any jarred sauce and serve them with a pasta of choice. Garnish the whole thing with as much basil as you can take and a dusting of nutritional yeast for a delicious and healthier alternative to beef meatballs that will still satisfy all your cravings.
Ingredients
½ cup cooked quinoa
1 lb. ground turkey or chicken
1 teaspoon salt
Few grinds of fresh pepper
1 teaspoon Italian seasoning
1 garlic clove, finely grated
2 tablespoons fresh chopped parsley or basil
1 tablespoon Worcestershire sauce
1 tablespoon nutritional yeast
Instuctions
Preheat the oven to 375° F with a rack in the center. Line a rimmed baking sheet with parchment paper.
In a small bowl, combine all the ingredients, except the ground meat, and mix to combine. Add the ground meat and then continue mixing until the meat is evenly combined with the seasoned filling. (The meat is added after to prevent over mixing the meat, resulting in tough meatballs)
Form the meat mixture into roughly 2 tablespoon sized portions and roll each into a ball. Place the meatballs on the prepared baking sheet and cook until the internal temperature reaches 165°, about 10-15 minutes.
Add to a sauce or store for meal prep!