Italian Turkey, Quinoa & Zucchini Meatballs


1¼ lb ground turkey

1 cup cooked quinoa

½ medium onion, grated

3 garlic cloves, minced

½ cup grated zucchini

¼ cup chopped Italian parsley



  1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
  2. In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chili flakes, soy sauce, oregano, ground pepper and egg.
  3. Mix well to combine. Using a 1½ tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  4. Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.
  5. While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.
  6. Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.

Spoon the meatballs and sauce into a bowl, serve alongside lettuce leaves and Parmesan cheese.

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