Baked 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, plus more for garnish
¼ tsp dried chile flakes
2 tbsp soy sauce
1 tsp ground oregano
½ tsp ground pepper
1 egg, beaten
2 cups tomato sauce (your favorite kind)
9 medium to large butter lettuce leaves
6 tbsp finely grated Parmesan cheese
Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chile flakes, soy sauce, oregano, ground pepper and egg.
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.
Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.
While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.
Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.
Spoon the meatballs and sauce into a bowl, serve alongside the lettuce leaves and Parmesan cheese.
Serve 2 meatballs and 1 teaspoon Parmesan cheese in each lettuce wrap.

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