Baked Turkey Quinoa and Apple Meatballs
These HEALTHY meatballs are my new favorite! My husband and I agree, that we could probably eat these everyday and never get sick of them. But since I’m afraid that it could be a possibility, I make sure to switch it up, anyways.
Make sure to add these into your next meal prep–you won’t regret it! My favorite pairing with these meatballs: pan-fried garlic green beans and brown rice. SO DELICIOUS!!
MAKES ABOUT 4 DOZEN MINI-MEATBALLS
1 pound of lean ground turkey
3 cloves of garlic finely chopped
1 celery stick finely chopped
1/2 cup of finely chopped carrots
1/2 cup of finely chopped apple or bosc pear
1 green onion chopped
1/2 cup of cooked quinoa
1 tsp of salt
1/4 tsp of chili flakes
1/2 tsp of Italian seasoning
1 tsp of onion powder
3 tsp of dried parsley
handful of chopped basil
black pepper to taste
1. Into a skillet on medium-high heat, add in some coconut oil. Add in your chopped garlic, celery, carrot, a pinch of salt, and cook until tender. Add in your chopped apples and cook for 2 more minutes. Turn off heat and stir in your green onion. Stir, remove cooked veggies and place in a dish to allow it to cool down before using.
PREHEAT YOUR OVEN TO 400 DEGREES F
2. In your large mixing bowl, add in your ground turkey, (cooled down) cooked veggies, egg, cooked quinoa, chopped basil, salt, chili flakes, Italian seasoning, onion powder, dried parsley, black pepper and a drizzle of olive oil. Mix well.
3. Place a piece of parchment paper on a baking sheet. Using a melon baller, scoop out the meatballs onto your baking sheet and bake for about 20 minutes (check after 15 by cutting one open). Do not over bake!
*If you are short on time and you need to cool down your cooked veggies, fast, just place them in the freezer for ten minutes before using!