Italian Turkey Quinoa Meatballs
35 min256 kcal each
Extra-lean turkey meatballs stretched with quinoa and fennel seed, baked and finished in basil marinara. A freezer-stash favourite.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 6 servings- Extra-lean ground turkey (99%)680 g
- Quinoa, cooked370 g
- Egg1 piece
- Spring onions30 g
- Marinara sauce500 g
- Fennel seeds1 tbsp
- Italian seasoning1 tbsp
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 25 min- Heat the oven to 200 °C and line a tray.
- Mix the turkey, quinoa, egg, spring onion, fennel, Italian seasoning, salt and pepper.
- Roll into about 24 balls and bake 18–20 minutes until browned.
- Warm the marinara in a pan, add the meatballs and simmer 5 minutes.
- Keeps 5 days in the fridge or 3 months frozen. Reheat in the sauce.
Nutrition
per servingCal
256
Protein
32g
Carbs
20g
Fat
5.54g
Of 5.5g of fat per serving, 1.1g is saturated.
