Baked Turkey, Quinoa & Zucchini Meatballs Recipe in Lettuce Wraps

Baked Turkey, Quinoa & Zucchini Meatballs in Lettuce Wraps will please even the pickiest eater.

It’s amazing what kids will eat when you pack it in a meatball. My 8-year old son, lover of all vegetables and fruits, will not be convinced that quinoa is something that should actually be consumed by humans. In fact, he does a rather convincing impersonation of a fish freshly yanked from the water whenever I dare to serve the healthy grain. Spluttering, gasping, practically flopping on the floor. If I wasn’t putting on the performance of an annoyed mother – hands on hips, foot tapping rapidly on the hardwood floor – I might actually give him a standing ovation.

As I scooped the meatballs onto the plates, I beckoned my husband over to the stove and whispered, “These are filled with grated zucchini…and quinoa.” {Snicker, snicker.} With knowing smiles and conspiratorial winks, we placed the plates in front of the boys, holding our collective breath.

Now, it helps that one their favorite dinners is Baked Teriyaki Turkey Meatballs, served over rice, alongside stir-fried veggies. The reaction to that dinner usually involves fist pumps and Tim Tebow poses. It does a cooking ego good. So, meatballs of any sort are bound to be well-received, right?

Right?

“Mum, these aren’t good…they’re great!” “Can we have them in our lunch boxes tomorrow? PLEEEAAASSSE?”

Mission accomplished. Flopping fish performance averted.

If you’re craving a light meal, wrap the meatballs in lettuce leaves with a touch of sauce. For something more substantial, even Super Bowl-worthy (see my 25 Super Bowl Recipes), serve the meatballs in mini buns. Everybody loves a meatballs slider!

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The recipe:

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.

Other meatball recipes:

Instructions

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.

Notes

Calories 174.4 / Total Fat 7.1g / Saturated Fat 2.2g / Cholesterol 67.6mg / Sodium 529mg / Total Carbohydrates 12g / Fiber 2.1g / Sugars 3.2g / Protein 16.6g / WW (Old Points) 4 / WW (Points+) 4

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