Melanie Turkey Meatballs
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 90.2
- Total Fat: 1.1 g
- Cholesterol: 24.4 mg
- Sodium: 155.4 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.4 g
- Protein: 13.2 g
View full nutritional breakdown of Melanie Turkey Meatballs calories by ingredient
Introduction
Turkey and quinoa meatballs Turkey and quinoa meatballsNumber of Servings: 45
Ingredients
-
80 oz Jennie-O Turkey Store - Extra Lean Ground Turkey Breast with Natural Flavorings
10 tbsp Sweet Baby Ray's Teriyaki Marinade & Sauce (by DTHORNSBERRY)
2 cup Bread crumbs, dry, grated, plain
3 serving Quinoa - Roasted Garlic, Roland brand (1/4 cup dry; 1/3 of 5.46oz package)
15 tbsp Egg substitute, liquid (Egg Beaters)
Tips
MEAL PREP.
These are a great bulk, cook ahead protein.
5lb packs of ground turkey are from the local warehouse store.
An ice cream scoop can be varied in size, I measured mine, so all the servings are 2oz.
Perfect size to warm up and smush into a sandwich.
Cut in cubes to add to an omelette or breakfast burrito.
Cut into cubes to add to a bowl of whole grain mac n cheese.
Mix into a bowl of cauliflower mash.
Rather than teriyaki, use bbq sauce, or your favorite chili sauce. Just be sure to take the calories into account. Reserve 1/3 of the sauce for glazing halfway through baking, to get the maximum flavor.
Directions
Put meat and quinoa and egg beaters into a large bowl.
Add 2/3 of the sauce (reserve the remaining 1/3 for glazing).
Add half of the breadcrumbs.
Mix by hand and fully incorporate all ingredients.
If mixture is still wet enough to not hold a shape, add more breadcrumbs. It will feel really wet, but, it just needs to hold the scoop shape, you do not want it to feel dry, because the quinoa and breadcrumbs will soak up the moisture as they cook.
Use ice cream scoop to make servings on baking sheets.
Bake at 425* for 10 minutes.
Swap top and bottom pan and use a brush to glaze the top of the meatballs with the reserved sauce.
Put back in oven and cook for another 10 minutes.
Remove from pan and let cool completely.
Line clean baking trays with wax paper and freeze cooled meatballs without touching.
After completely frozen, transfer to freezer bag.
Reheat in microwave for 1-1/2 to 2 minutes.
Serving Size: Makes 45 2oz servings (1 ice cream scoop)
Add 2/3 of the sauce (reserve the remaining 1/3 for glazing).
Add half of the breadcrumbs.
Mix by hand and fully incorporate all ingredients.
If mixture is still wet enough to not hold a shape, add more breadcrumbs. It will feel really wet, but, it just needs to hold the scoop shape, you do not want it to feel dry, because the quinoa and breadcrumbs will soak up the moisture as they cook.
Use ice cream scoop to make servings on baking sheets.
Bake at 425* for 10 minutes.
Swap top and bottom pan and use a brush to glaze the top of the meatballs with the reserved sauce.
Put back in oven and cook for another 10 minutes.
Remove from pan and let cool completely.
Line clean baking trays with wax paper and freeze cooled meatballs without touching.
After completely frozen, transfer to freezer bag.
Reheat in microwave for 1-1/2 to 2 minutes.
Serving Size: Makes 45 2oz servings (1 ice cream scoop)