Turkey, Zucchini, and Quinoa Meatballs

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Turkey, Zucchini, and Quinoa Meatballs

by Dr. Morgan Camp M.D. admin


Turkey, Zucchini, and Quinoa Meatballs

  • Author: Morgan Camp


1¼ lb. ground organic turkey
1 cup cooked quinoa
½ medium onion, grated
3 garlic cloves, minced
½ cup grated zucchini
¼ cup chopped Italian parsley, plus more for garnish
¼ tsp. dried chili flakes
2 tbsp. soy sauce
1 tsp. ground oregano
½ tsp. ground pepper
1 egg, beaten
2 cups tomato sauce (your favorite kind)


9 medium to large butter lettuce leaves

  1. Preheat oven to 350 degrees F. Oil a large baking pan with extra virgin olive oil.
  2. Combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chili flakes, soy sauce, oregano, ground pepper and egg. Mix well.
  3. Roll about 1 ½ tablespoons of the mixture between your palms to form meatballs. Place the meatballs on the prepared baking sheet.
  4. Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.
  5. While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.
  6. Transfer the meatballs into the tomato sauce and gently stir to coat the meatballs.
  7. Serve 2 meatballs in each lettuce wrap.
  8. http://www.cookincanuck.com/2013/01/baked-turkey-quinoa-zucchini-meatballs-recipe-in-lettuce-wraps/#_a5y_p=1013945
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