Ingredients
1-2 Tbsp. extra virgin olive oil
1 medium onion, diced
3-4 cloves garlic, crushed
2 lb. ground turkey
2 cups cooked quinoa
1 Tbsp. Italian seasoning
1 tsp. paprika
1-2 tsp. Herbamare
1/2 - 1 tsp. freshly ground black pepper
Large handful fresh parsley
Sauce:
2 cups chicken or turkey stock
2 Tbsp. arrowroot powder
1/2-1 cup pasta sauce
Preparation
Heat a 10 inch skillet over medium-high heat. Add the oil and onions; sauté for 5 to 10 minutes or until softened and beginning to change color. Add the garlic and sauté for another minute or so. Remove pan from heat. Place the ground turkey, cooked quinoa, Italian seasoning, paprika, Herbamare, pepper and parsley into a food processor fitted with the “s” blade. Add the sautéed onions and garlic. Process until combined and ingredients are broken down. You may need to pulse the mixture a few times and scrape down the sides. Roll mixture into meatballs. Set them all onto plates as you roll them down.
Preheat oven to 325°F. Heat a large skillet over medium to medium-high heat for a minute or two. Add a few Tbsp. extra virgin olive oil. Place enough meatballs into the pan so they still have some room to move. Sauté for about 5 minutes, moving the meatballs around a little so they cook on all sides. Add more oil in between batches. Place sautéed meatballs into a 9x13 inch pan as they come off the stove. While meatballs are cooling, combine the stock, arrowroot powder and pasta sauce into a bowl and whisk together to dissolve the arrowroot. Once you have sautéed all of the meatballs, pour the stock sauce mixture into the pan you cooked the meatballs in and simmer for about 2 minutes. Pour sauce over meatballs in baking dish. Cover and bake for about 45 minutes. Remove cover and bake for about 15-20 minutes.
Yield: 8 servings
Recipe from “Nourishing Meals” by Alissa Segersten and Tom Malterre MS, CN