Turkey and Spinach Meatballs with Quinoa Pilaf

Flavorful lean turkey and spinach meatballs served with a fluffy quinoa pilaf studded with bell peppers and tender green beans, delivering a protein-packed, high-fiber, Italian-inspired meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.27/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• savory
• stir-fry
• rich
• crowd-pleaser

Ingredients

• 1 pound ground turkey (lean)
• 0.5 cup fresh spinach (finely chopped)
• 1 egg
• 0.5 cup whole wheat breadcrumbs
• 2 clove garlic (minced)
• 0.25 cup yellow onion (finely diced)
• 1 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 24 ounce crushed tomatoes
• 0.5 cup vegetable broth
• 1 cup quinoa (uncooked, rinsed)
• 2 cup water
• 0.5 red bell pepper (finely diced)
• 1 cup fresh green beans (trimmed)

Instructions

1. In a large bowl, combine the ground turkey, spinach, egg, whole wheat breadcrumbs, minced garlic, diced yellow onion, dried basil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Mix gently until just combined (do not overmix). Form into 12-16 meatballs.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Brown the meatballs on all sides, about 5-7 minutes. You may need to do this in batches. Remove browned meatballs and set aside.
3. Add the crushed tomatoes, vegetable broth, and dried oregano to the same skillet, scraping up any browned bits from the bottom. Bring to a simmer.
4. Return the meatballs to the simmering sauce. Cover and cook for 15-20 minutes, or until cooked through.
5. While meatballs cook, prepare the quinoa pilaf. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the diced red bell pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
6. Steam or lightly boil the fresh green beans for 3-5 minutes, until tender-crisp.
7. Serve the turkey meatballs and marinara sauce over the quinoa pilaf, with steamed green beans on the side.

Notes

These meatballs reheat wonderfully for future meals. Store separately from quinoa and green beans if preferred, then combine before reheating.

Nutrition (per serving)

• Calories: 485
• Protein: 37.5 g
• Carbohydrates: 54 g
• Fat: 13.5 g
• Fiber: 11.5 g
• Sodium: 700 mg
• Saturated Fat: 3.7 g
• Sugar: 7.1 g
• Cholesterol: 130 mg