Oat & Nut Chocolate Waffles (Gluten & Dairy Free)

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5 Minute 5 Ingredient Raspberry, Goji Berry Chia Jam

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Turkey, Quinoa, and Veggie Meatballs with Green Goddess Pasta

July 28, 2015

Over the weekend I made a big batch of these easy freezer friendly Turkey, Quinoa, and Veggie meatballs.  They are great with Green Goddess Pasta (simply toss a half a cup of Green Goddess Dressing with 1 pound of pasta) or with some roasted vegetables.  These would also be great as little appetizers at a party slowly simmering in your favorite tomato sauce in a slow cooker while you relax and enjoy spending time with your friends!  I try to sneak as many vegetables and new flavors into my dishes as I possibly can which is not only good for picky toddlers but the fiber in them helps you feel fuller longer.  Win win!

Makes about 50 small meatballs (possibly more or less depending how big or small you make them)

1 cup spinach

1/3 cup sun-dried tomatoes in oil (you can blot some of the oil off if you wish)

4 medium size carrots

1 pound ground turkey

1/2 cup cooked quinoa (I added frozen quinoa that I bought from Trader Joe’s so no need for thawing or cooking.  Just make sure you crumble it up so it’s not clumpy)

1 egg

1 T Lemon Zest

1 capful of all purpose no salt seasoning (I used Trader Joe’s 21 spice blend)

Combine the first 3 ingredients in a food processor until finely chopped.

In a large bowl combine all of the ingredients (including the spinach mixture) and mix until everything is well combined.  Use a melon baller or small teaspoon to roll into balls, spray with a little cooking spray and bake in the oven for about 22 minutes or until done.

If you are going to freeze, let them cool completely and then add to a ziploc bag or container until ready to use.  Simply reheat from frozen about 350F for 25 minutes or you may add to some sauce in a pan and let them simmer until cooked.

Turkey, Quinoa, Veggie Meatballs

 

Turkey, Quinoa, and Veggie Meatballs