Baked Chicken Quinoa Spinach Meatballs

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Nutritional Info

Servings Per Recipe: 32
Amount Per Serving
Calories: 65.2

Total Fat: 3.2 g
Cholesterol: 23.8 mg
Sodium: 45.1 mg
Total Carbs: 2.8 g
Dietary Fiber: 0.4 g
Protein: 6.2 g

View full nutritional breakdown of Baked Chicken Quinoa Spinach Meatballs calories by ingredient

Introduction

Filled with quinoa, a nutritional powerhouse!
These are prepared quickly and they freeze perfectly and they are really delicious!
You can also add these to your favorite sauce for a great weeknight meal.
Filled with quinoa, a nutritional powerhouse!
These are prepared quickly and they freeze perfectly and they are really delicious!
You can also add these to your favorite sauce for a great weeknight meal.

Minutes to Prepare: 30

Minutes to Cook: 40

Number of Servings: 32

Ingredients

2 lbs of ground turkey (I used lean 93%)

1 cup of cooked quinoa (any color will do)

1 medium yellow onion, diced very small

6 garlic cloves, minced

1 cup of chopped spinach leaves (I used baby spinach leaves)

1/4 teaspoon of red chili flakes

2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce

1 tablespoon of Italian Seasoning

1 teaspoon of Oregano

Salt and Pepper

1 tablespoon of flaxseed meal (optional)

2 TBL Nutritional Yeast (optional – gives it a Parmesan cheese flavor)

1 egg, beaten (I used Egg Beaters)

Tips

These are great for making ahead and freezing

Directions

Preheat your oven to 350 and spray your baking pan with sides with baking spray. Set aside. In your stand mixer with the paddle attached, add all of the ingredients and mix until incorporated. Then form meatballs, rolling in between your hands and then lay out on your baking sheet. Repeat until you use all of the meat mixture. Bake for 35 minutes or a little more – until golden brown. Rotate them half way through the baking time

Serving Size: 32 meatballs

Number of Servings: 32

Recipe submitted by SparkPeople user LJSULLY.