Per the request of my parents I have been cooking healthier meals. The only problem is that they eat about half as much as I do resulting in me feeling like a little piggy. Regardless, I guarantee I am still eating less than I normally did when I was on my own. I know this because I’ve been getting a lot of headaches, which is typical for when I am not eating enough. Sherrill has reminded me on more than one occasion to eat lunch. If any of my former labmates are reading this they will be shocked because I was nearly always the first one to initiate the “Lunch?” conversation. It’s hard to remember to eat when you’re the only one participating!
But yes, healthier meals are going to be spread across this blog on a more regular basis. I actually made this recipe before the meatloaf cupcakes. They were so darn cute I couldn’t wait to post them. These meatballs also deserve your attention, being made with not only ground turkey but also quinoa in case you were short on your protein intake for the day. These meatballs are great served over pasta, but would also make for a great appetizer.
On an unrelated note, if you didn’t watch the Olympics finale for mens snowboarding halfpipe then don’t read any further. Jump to the recipe and ignore all this. All I have to say is – holy crap Iouri. As for Shaun White and the rest of the USA team – there’s always 2018!
One year ago: Red Velvet Molten Lava Cakes
QUINOA TURKEY MEATBALLS
Makes approximately 3 dozen
1/2 cup pre-washed quinoa
1 lb. ground turkey
1/4 cup diced shallot (about 1 medium)
1/4 cup diced red onion
1/4 cup red bell pepper
4 garlic cloves, minced
1/3 cup egg beaters
3 Tbsp flax meal
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp dried basil
1/2 tsp Mrs. Dash Table Blend
- Put the quinoa and 1-1/2 cups water into a medium saucepan and bring to a boil. Reduce the heat to low, cover, and cook 20 minutes or until the water is absorbed. Remove from heat and allow to cool.
- Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray. Set aside.
- Transfer the quinoa to a medium mixing bowl and add all of the remaining ingredients. Mix until evenly distributed and well combined.
- Shape into balls that slightly smaller than a golf ball. Place on the prepared baking sheet. Bake for 15 minutes of until slightly browned and crispy on top. Serve with pasta and marinara or as an appetizer.
Source: Adapted slightly from Ravie Nom Noms.