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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 55.4
  • Total Fat: 2.7 g
  • Cholesterol: 34.5 mg
  • Sodium: 179.8 mg
  • Total Carbs: 0.9 g
  • Dietary Fiber: 0.1 g
  • Protein: 6.9 g

View full nutritional breakdown of Turkey & Quinoa Mexi-Meatballs (gluten & dairy free) calories by ingredient
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Turkey & Quinoa Mexi-Meatballs (gluten & dairy free)

Submitted by: COURTPHX
Turkey & Quinoa Mexi-Meatballs (gluten & dairy free)

Introduction

Baked meatballs with a little seasoning added. In this recipe I've thrown together a handful of different spice from my rack but if you don't have time or don't want to get these spices--just throw in a packet of taco seasoning instead! :) Baked meatballs with a little seasoning added. In this recipe I've thrown together a handful of different spice from my rack but if you don't have time or don't want to get these spices--just throw in a packet of taco seasoning instead! :)
Number of Servings: 17

Ingredients

    20 oz 93% lean ground turkey
    1 cup cooked quinoa (1/2 cup dry)
    2 tsp coriander
    1 tsp onion powder
    2 tsp ancho chile powder
    1 tsp adobo seasoning
    3 "shakes" white pepper (about 1/2 tsp)
    2 tsp minced garlic (or about 4-5 cloves)
    2 tsp salt
    1 egg, beaten

    Note: Nutrition is calculated on 1 meatball, so you can easily just tally how many you had.

Tips

This is great tossed with black beans, corn, avocado & salsa (as shown in picture--but nutrition was calculated on meatballs only). These meatballs are greate as leftovers too! Enjoy!


Directions

Cook quinoa according to package instructions. Let cool. While it's cooking, chop your onions & get spices together. Preheat oven to 350.

Combine quinoa, beaten egg, turkey & all other ingredients in bowl. Mix with hands and divide into small/medium sized meatballs--roll them into balls that are about 1.5-2" diameter. My batch came out to 17 meatballs.

Spray a baking sheet with non-stick olive oil spray, arrange meatballs onto tray and bake on 350 for 15-18 minutes (smaller meatballs - less time, larger = longer). I always like to cut into a meatball to make sure it's completely cooked.

Serving Size: 4-5

Number of Servings: 17

Recipe submitted by SparkPeople user COURTPHX.






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