Quinoa and Ground Turkey Meatballs

Quinoa, chia seeds, and an array of vegetables give a healthier spin to these baked ground turkey meatballs.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 360 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 2 large eggs, beaten
• 4 stalks celery
• 6 cloves garlic
• nonstick cooking spray
• 4 teaspoons Worcestershire sauce
• 4 cups baby spinach
• 6 large carrots, peeled
• 3 tablespoons chia seeds
• 2 pounds lean ground turkey
• 2 medium onions, peeled
• 5 tablespoons low-sodium soy sauce
• 0.5 teaspoon salt
• 0.75 cup water
• 2.5 cups cooked quinoa
• 0.5 cup reduced-sugar ketchup

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and spray a little nonstick spray on it.

Step 2

Mix water and chia seeds together in a bowl to soak; set aside for 15 minutes. Stir after a few minutes to make sure all of the chia seeds are soaking up the water.

Step 3

Finely chop onions, carrots, celery, spinach, and garlic in a food processor.

Step 4

Heat olive oil in a skillet over medium heat. Sauté vegetable mixture over medium heat until softened, about 8 minutes. Set it aside and let it cool a bit before mixing with other ingredients, about 10 minutes.

Step 5

Mix turkey, quinoa, eggs, soy sauce, Worcestershire sauce, pepper, and salt together in a large bowl. Add the chia seed and water mixture (it should be sort of firm, almost like gelatin). Mix in the cooled vegetable mixture.

Step 6

Shape turkey mixture into 48 meatballs and place onto the prepared pan. Brush with ketchup.

Step 7

Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).