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.
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
This is your tasty, leaner alternative to regular meatballs.
Servings 16 meatballs
- 1 can Nonstick cooking spray or grape seed oil spray
- 1 pound lean ground turkey 95-percent
- 3/4 cup cooked quinoa
- 1/4 cup finely chopped onions
- 1/4 cup grated carrots *if organic there's no need to peel them
- 1/4 cup grated zucchini *if organic there's no need to peel them
- 2 tablespoons ketchup
- 1 tablespoon chopped garlic
- 1 tablespoon soy sauce or Braggs Liquid Aminos
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 each egg
- 1/2 tablespoon dried thyme
Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking or grape seed oil spray: set aside.
In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined.
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.
Serve hot with marinara, bbq, creole or teriyaki sauce.
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.