Ground Turkey and Quinoa Meatballs

Ingredients

• 1¼ lb ground turkey
• ½ cup quinoa, uncooked
• 1 cup chicken broth
• 1 egg
• ½ onion
• 2 clove garlic
• ¼ cup breadcrumbs, gluten-free
• ¼ cup Parmesan cheese, grated (optional)
• 2 tbsp fresh parsley, chopped (optional)
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 24 oz marinara sauce

Steps

1. Rinse quinoa thoroughly. In a small saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork and let cool slightly.
2. Preheat oven to 375°F (190°C). Finely chop the onion and mince the garlic.
3. In a large bowl, combine ground turkey, cooled quinoa, egg, chopped onion, minced garlic, breadcrumbs, Parmesan cheese (if using), parsley (if using), oregano, salt, and pepper. Mix gently until just combined, being careful not to overmix.
4. Form the mixture into 16-20 meatballs, about 1.5 inches in diameter.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides for 5-7 minutes. You may need to do this in batches.
6. Pour marinara sauce over the browned meatballs in the skillet. Bring to a gentle simmer.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until meatballs are cooked through and reach an internal temperature of 165°F (74°C).