Savory Quinoa Turkey Meatballs: A Delicious Twist!

Ingredients

• Spray nonstick cooking spray generously. Use ¾ cup of water and add 3 tablespoons of chia seeds. Include 2 peeled medium onions, 6 peeled large carrots, and 4 stalks of celery. Mix in 4 cups of baby spinach, 6 cloves of garlic, and 2 tablespoons of olive oil. Introduce 2 pounds of lean ground turkey and 2 ½ cups of cooked quinoa. Add 2 beaten large eggs, 5 tablespoons of low-sodium soy sauce, and 4 teaspoons of Worcestershire sauce. Sprinkle in 1 teaspoon of ground black pepper, ½ teaspoon of salt, and ½ cup of reduced-sugar ketchup.

Step 1

Begin by preheating your oven to 375 degrees F (190 degrees C), while also preparing a baking sheet lined with parchment paper that has been lightly sprayed with nonstick spray.

Step 2

In a bowl, combine water and chia seeds, allowing them to soak for about 15 minutes. Remember to give it a gentle stir occasionally to ensure all the chia seeds are evenly absorbing the water.

Step 3

Using a food processor, finely dice onions, carrots, celery, spinach, and garlic to create a flavorful vegetable mix.

Step 4

In a skillet heated with olive oil over medium heat, sauté the vegetable blend until tender, approximately 8 minutes. Once done, set it aside to cool for about 10 minutes before incorporating it with the other ingredients.

Step 5

In a large mixing bowl, combine turkey, quinoa, eggs, soy sauce, Worcestershire sauce, pepper, salt, and the chia seed-water mixture, which should have a slightly firm, gelatin-like consistency. Gently fold in the cooled vegetable medley.

Step 6

Shape the turkey mixture into 48 meatballs and arrange them on the prepared baking sheet. Finish by brushing the meatballs with a layer of ketchup.

Step 7

Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are cooked through and no longer pink in the center. To ensure they are ready, use an instant-read thermometer to check that the internal temperature reaches at least 165 degrees F (74 degrees C).