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tqmeatbllas   Family cooking fun! This is a super easy recipe to make with your kids. Have them eating their daily serving of vegetables including carrots and zucchini  along with  leaner proteins such as quinoa and turkey.
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Turkey Quinoa and Zucchini Meatballs
This is your tasty, leaner alternative to regular meatballs. Made with quinoa, zucchini, carrots and other vegetables these are a great source of protein and vitamins at the same time. You may serve them in a sandwich, wrap, as a snack or a main dish. This meatballs go well with several sauces like bbq, marinara or teriyaki. Let us know how do you serve them!
Turkey Quinoa and Zucchini Meatballs
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
meatballs
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
meatballs
Ingredients
Instructions
  1. Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking or grape seed oil spray: set aside.
  2. In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined.
  3. Shape beef mixture into 16 balls (the size of a golf ball) and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes.
  4. Serve hot with marinara, bbq, creole or teriyaki sauce.
Recipe Notes

Can be served with zucchini pasta, whole wheat, gluten free pasta, brown rice, in skewers, in a sandwich or even wraps.

You can freeze them for up to a year! Just defrost overnight in refrigerator and heat to internal temperature of 165F degrees.

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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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