HEALTHY EATS 4: Turkey Quinoa and Apple Meatballs

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber and are gluten-free.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Finely chop 3 cloves of garlic, 1 green onion, 1/2 cup of carrots, and 1 celery stick.

Chop 1/2 cup of apple; note that it may brown if pre-chopped.

In a hot skillet, add 1 tablespoon of coconut oil and let it melt.

Add the chopped carrots and celery to the skillet.

Add the chopped garlic, a pinch of salt, and freshly cracked black pepper.

Cook the mixture until the carrots and celery are tender, about 3 to 4 minutes on medium-high heat.

Add the finely chopped apples to the skillet and cook for an additional 2 minutes.

Turn off the heat and mix in the chopped green onions; let the mixture cool down before using.

If short on time, place the mixture in the freezer for about 10 minutes to cool.

In a large mixing bowl, add 1 pound of organic ground turkey.

Add a handful of finely chopped basil and 1/2 cup of cooked quinoa to the bowl.

Add the cooled vegetable mixture to the bowl.

Crack 1 egg into the mixing bowl.

Add freshly cracked black pepper, 1 teaspoon of salt, 1/2 teaspoon of onion powder, 1/4 teaspoon of chili flakes (to taste), 2 teaspoons of dried parsley, and 1/4 teaspoon of Italian seasoning.

Drizzle in a bit of extra virgin olive oil and mix everything together well, using hands if necessary.

Preheat the oven to 400°F (204°C).

Use a melon baller to scoop out mini meatballs; they can be close together on the baking sheet as they do not expand.

Bake the meatballs for about 15 to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens