Weekend Recipe: Turkey Quinoa Meatballs
Recently I decided there’s one thing missing from my site that a lot of people have been asking me about because if you’ve seen my other articles, I’ve covered topics touching on nutrition, supplementation, and fitness. How about something a little more interactive this time around? One of my friends and clients, Jordan, runs a very informative website uniquely titled Fooveler which he describes as “a site about exploring and eating and drinking and traveling and living and loving and learning.” Basically, it is a site displaying what most people dream and aspire to do at some point during their life…to live it to the fullest!
Jordan recently posted an amazing recipe for Turkey Quinoa Meatballs that’s not only healthy but is also a breeze to make! This would be perfect for those of you that are dieting down for the summer or need to change things up with your pasta dishes. Try tossing these in with some spaghetti squash for those lower carb days or if you’re carbing up, have it with regular pasta! Jordan is an avid flexible dieter and has seen great success with the methods that I have shared with him for dieting down. He doesn’t eat any magical foods, detoxes, or fancy supplements…Jordan eats the foods he loves whilst progressively acquiring aesthetics.
I’m alway on the prowl for ways to make things that I know are good for me taste more delicious. Quinoa is one of those things. Praised as a “miracle grain” superfood, it’s actually more biologically similar to beetroots and spinach. However, its seeds are loaded with essential amino acids like lysine and tons of other good stuff like bio-available calcium, iron, and phosphorus.
But – confession – I’m not big on the way it tastes by itself. So, I cook up a few cups and incorporate it into these awesome turkey meatballs. The quinoa holds moisture well and gives some fluff to the meatballs, which are nutritional powerhouses. Cook up a batch and eat them solo, toss a few in with some spaghetti and your favorite tomato sauce, or throw them in the fridge to snack on later in the week.
Turkey Quinoa Meatballs
Makes 6 to 8 meatballs, depending on size
Nutritional breakdown per Meatball:
(Editors Note: Jordan Fits His Macros)
- 1 pound of ground turkey
- 2 cups of quinoa, cooked according to package and cooled to room temp
- 1 tablespoon of olive oil
- 1/2 cup of onion, diced
- 1/2 cup of carrots, diced
- 1/2 cup of celery, diced
- 1/4 cup of red pepper, diced
- 1/4 cup of yellow pepper, diced
- 1 egg
- 1 tablespoon of chopped parsley
- 1 tablespoon of dried Italian seasoning
- 1/4 cup of whole wheat dried bread crumbs
- Salt and Pepper to taste
Heat the oil in a large sauté pan.
Add carrots, onions, and celery and cook until vegetables are soft, about 5 minutes.
- Add peppers and continue cooking until peppers are soft, about three minutes. Remove vegetables from heat, set aside to cool. (TIP: scoop them into a bowl and reuse in the pan for the meatballs. One pan = less mess = quick cleanup!)
- In a large bowl combine the turkey, quinoa, vegetable mixture, parsley, seasoning, bread crumbs, eggs, salt and pepper. Mix by hand until ingredients are thoroughly combined.
- Roll meat mixture into balls about 1 inch across. Add a little olive oil to the pan and brown the balls, turning frequently. When cooked through, remove them from the pan to a paper-towel lined plate.
The finished product.
Serve immediately or allow them to cool and refrigerate for up to 5 days.