Baked Turkey, Quinoa & Zucchini Meatballs in Lettuce Wraps
Need a gluten free main course? Baked Turkey, Quinoa & Zucchini Meatballs in Lettuce Wraps could be an excellent recipe to try. This recipe makes 9 servings with 139 calories, 19g of protein, and 3g of fat each. For $1.71 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by Cookin Canuck. This recipe is liked by 25072 foodies and cooks. A mixture of soy sauce, ground turkey, dried chile flakes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. If you like this recipe, take a look at these similar recipes: Thai Turkey Quinoa Lettuce Wraps, Taco Quinoa & Turkey Lettuce Wraps, and Baked Turkey Zucchini Meatballs with Simple Zoodles.
Servings: 9
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
9 medium to large butter lettuce leaves
1 cup cooked quinoa
1/4 tsp dried chile flakes
1 egg, beaten
3 garlic cloves, minced
1/2 tsp ground pepper
1 1/4 lb ground turkey
1/2 medium onion, grated
1 tsp ground oregano
6 tbsp finely grated Parmesan cheese
1/4 cup chopped Italian parsley, plus more for garnish
2 tbsp soy sauce
2 cups tomato sauce (your favorite kind)
1/2 cup grated zucchini
Equipment:
baking sheet
bowl
oven
sauce pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chile flakes, soy sauce, oregano, ground pepper and egg.Mix well to combine. Using a 1 1/2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.Spoon the meatballs and sauce into a bowl, serve alongside the lettuce leaves and Parmesan cheese.Serve 2 meatballs and 1 teaspoon Parmesan cheese in each lettuce wrap.
Step by step:
1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chile flakes, soy sauce, oregano, ground pepper and egg.
2. Mix well to combine. Using a 1 1/2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands.
3. Place the meatballs on the prepared baking sheet, spacing evenly.
4. Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.
5. Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.Spoon the meatballs and sauce into a bowl, serve alongside the lettuce leaves and Parmesan cheese.
6. Serve 2 meatballs and 1 teaspoon Parmesan cheese in each lettuce wrap.
Nutrition Information:
covered percent of daily need
