I find myself craving these meatballs lately and it’s no wonder they are a big hit in my house. They make for a simple weeknight dinner that’s far from boring…my kind of food! The quinoa and the fresh herbs make them so delicious and they can be paired with so many things. This week we ate them over gluten free pasta with red sauce and a beet salad with asparagus and green beans. But more importantly, these meatballs are so great for lunch the next day or two. Winning! I always double this recipe because we are two hungry humans who love leftovers, but it’s more than enough for a dinner for two.
1 lb (or pack) ground turkey breast
1 large clove garlic
1/3 cup cooked quinoa
1/3 cup finely chopped onion
1/3 cup fresh basil
1/3 cup fresh flat parsley
1/2 teaspoon red pepper flakes
S&P to taste
Cook quinoa ahead of time and set aside or place in refrigerator to cool.
Preheat oven to 375 and line a baking sheet with parchment paper.
Combine all ingredients in a large bowl and use hands to mix completely.
Roll mixture into small balls with hands until smooth.
Arrange meatballs about 2 inches apart on baking sheet.
Bake for 20-25 minutes, or until cooked completely.