Author Notes
Quick and easy weeknight dinner idea that can be eaten alone or in your favorite red sauce. Quinoa adds valuable nutrients and moisture to this delectable dish. —robin runner
Ingredients
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1
2 lbs of ground turkey (I used lean 93%)
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1 cup
cooked quinoa (any color will do)
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1
medium yellow onion, diced very small
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6
6 garlic cloves, minced
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1 cup
fresh chopped spinach leaves (I used baby spinach leaves)
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2 tablespoons
low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce
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1 tablespoon
dried Italian Seasoning/spices
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1 teaspoon
dried oregano
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1 tablespoon
ground flaxseed
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Salt and pepper
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1
1 egg, beaten
Directions
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Preheat your oven to 350 and spray your baking pan with sides with baking spray. Set aside.
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In your stand mixer with the paddle attached, add all of the ingredients and mix until incorporated.
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Then form meatballs, rolling in between your hands and then lay out on your baking sheet.
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Repeat until you use all of the meat mixture.
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Bake for 35 minutes or a little more – until golden brown.
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Rotate them half way through the baking time.
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Bake until fully cooked throughout.
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