Turkey and Quinoa Meatballs
I developed this recipe with turkey and quinoa, but have since used it successfully with just about every type of ground meat and variety of grain. The addition of grains not only adds nutritional value and keeps the texture light, but also helps those on a budget stretch a small amount of quality meat into a bigger meal. It's simple, clean, nutritious eating but will please even the pickiest of meatloaf lovers. Make extra grains and serve those alongside a green salad, steamed asparagus, or roasted vegetables. Enjoy!
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Substitute coconut or avocado oil for the olive oil if desired.
Substitute Bragg(R) Liquid Aminos for the soy sauce if desired.
You can also form the meat mixture into 2 meatloaves (using damp hands). Bake until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 45 to 60 minutes.