Stop right there! We know what you’re thinking. How can lean ground turkey and quinoa, a healthy grain, possibly combine to create a good tasting meatball? Having been raised with the luxury of homemade meatballs made the Italian way, we were just as skeptical as you are. But let’s face it, delicious as they are, traditional meatballs over past is just not a figure friendly meal. This new spin on the traditional meatball seen via our local tv station piqued our interest, so we thought we would give it a try. Filled with zucchini and a bunch of tasty seasonings, not only are we indulging in a healthier alternative, but the flavor is amazing too! We can’t believe we are about to say this, but step aside pasta, it’s butter lettuce we are using instead. Now that’s a wrap!!
1 1/4 pounds of lean ground turkey
1 cup cooked quinoa
1/2 of grated onion
1/2 cup grated zucchini
1/4 cup of chopped parsley squeezed dry
3 cloves of garlic minced
1/4 teaspoon of crushed red pepper flakes
1/2 teaspoon ground black pepper
2 tablespoons soy sauce
1 teaspoon oregano
1 egg beaten
2 cups tomatoe sauce
Mix together all ingredients except tomato sauce, butter lettuce, and parmesan cheese. Roll into 1 inch balls. Bake at 350 degrees for about 20 minutes or until firm to the touch and cooked through. Heat the sauce and transfer meatballs to the sauce. Gently stir to coat, then serve 2 meatballs in each lettuce wrap. Garnish with parmesan cheese and fresh parsley if you choose.